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From Omnivore to Herbivore
As the trend in plant-based eating continues to skyrocket and as companies respond by rolling out numerous plant-based alternatives in the meat, poultry, seafood, dairy, and snack categories, dietitians will increasingly encounter clients and patients who want to cross over from being omnivores to herbivores.
In this month’s E-News Exclusive, Today’s Dietitian (TD) provides counseling strategies for RDs with clients who want to make the transition from being meat eaters to vegetarians or vegans.
After reading the article, visit TD’s website at www.TodaysDietitian.com to read the digital edition of the October issue, which includes articles on West Indian plant foods, sustainability and planetary health, sports nutrition for bariatric athletes, and plant-based meat alternatives.
We want to thank you for stopping by our virtual booth at the National Conference this month. While we couldn’t see you in person, we hope you were able to access digital versions of our highly anticipated conference issues, learn more about TD’s 2022 Spring Symposium, and chat with members of the TD team. Next year, we hope to see you in person at our Spring Symposium in Bonita Springs, Florida!
Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on Twitter.
— Judith Riddle, editor |
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Counseling Clients Who Want to Become Vegetarians or Vegans
By Densie Webb, PhD, RD
When your client or patient decides to forgo meat and make the switch to a vegetarian or even a vegan diet, are you prepared to counsel them on how to make the transition as smooth and stress-free as possible?
Today’s Dietitian speaks with Libby Mills, MS, RD, LDN, FAND, a national spokesperson for the Academy of Nutrition and Dietetics, about advising clients on how to become vegetarian or vegan. Here are a few tips she offers on how to help them be successful in making the change.
Plan for Protein
One of the biggest concerns of becoming a vegetarian or vegan is getting enough protein without meat on the plate. The protein recommendation for most adults is 0.8 g/kg of body weight. That works out to be 55 g/day for a 150-lb person. While there’s no official recommendation for increased protein intake for those aged 65 and older, research suggests 1 to 1.2 g/kg may be needed to help maintain muscle mass. That works out to be 68 to 82 g per day. If appetite has waned in your older clients, then getting the most protein bang per meal is critical. There are plenty of plant foods that provide protein, of course, but advising on the wisest choices for their unique circumstances and tastes can ensure adequate protein intake, especially for older clients.
Being well versed in vegetable-based meat substitutes and plant-based milks can make the transition much easier for some. There’s an increasing variety of plant-based meat and milk alternatives, and more recently, plant-based seafood alternatives from which to choose.
Full story » |
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Upcoming Live Webinars
A Generational Approach to Healthy Eating for People with Prediabetes and Diabetes
Wednesday, November 3, 2021, 2–3 pm ET
Presented by Toby Smithson, MS, RDN, LD, CDCES, FAND
1 CEU FREE | Sponsored by Fresh Avocados – Love One Today® | Register Now » 
Turn Cranky Eaters into Creative Ones: Helping Parents Broaden Food Acceptance
Thursday, November 11, 2021, 2–3 pm ET
Presented by Yaffi Lvova, RDN
1 CEU | Register Now »
Closing the Racial Diabetes Gap with African Heritage-Centered Plant-Based Diets
Thursday, November 18, 2021, 2–3:30 pm ET
Presented by Constance Brown-Riggs, MSEd, RDN, CDCES, CDN, Celine Heskey, DrPH, MS, RD, Adante Hart, MPH, RDN, and Kelly Toups, MLA, RD, LDN
1.5 CEUs | Register Now »
A Review of Key Changes to the New USDA Pediatric Feeding Guidelines
Thursday, December 2, 2021, 2–3 pm ET
Presented by Wendy Sue Swanson, MD, MBE, FAAP, David Jeong, MD, Carina Venter, PhD, RD, and Edith Bracho-Sanchez, MD
1 CEU FREE | Sponsored by SpoonfulONE | SpoonfulONE was approved by the CDR to offer 1.0 CEU for this webinar. | Register Now »
Confidence: How to Find Your Voice and Use It to Boost Your Business
Wednesday, December 8, 2021, 2–3 pm ET
Presented by Bonnie Taub-Dix, MA, RDN, CDN
1 CEU | Register Now »
Recorded Webinars
Healthier Kidneys Through Your Kitchen: Earlier Nutrition Intervention for Chronic Kidney Disease
Presented by Rebecca Schlueter, RD, LD
1 CEU | Access the Recording »
Key Methodologies in Diagnosing Malnutrition
Presented by Ainsley Malone, MS, RD, CNSC, FAND, FASPEN
1.5 CEUs | Access the Recording »
Healthy Aging: Beyond the Usual Advice to Eat Well and Stay Active
Presented by Christine Rosenbloom, PhD, RDN, FAND
1 CEU FREE | Sponsored by Beneo Institute | BENEO INSTITUTE was approved by the CDR to offer 1.0 CPEU for this webinar. | Access the Recording »
Carbohydrate Restriction for Obesity and Diabetes: What Does the Evidence Say?
Presented by Jonathan Clinthorne, PhD, and Kristin Kirkpatrick, MS, RD
1.25 CEUs FREE | Sponsored by Simply Good Foods USA, Inc. | Simply Good Foods USA, Inc, was approved by the CDR to offer 1.25 CPEUs for this webinar. | Access the Recording »
Recently Added Self-Study Courses
2022 Spring Symposium
Continuing education that includes some fun in the sun! Benefit from the combination of high-quality content and a world-class resort location at the 2022 Today's Dietitian Spring Symposium. Join your colleagues at the Hyatt Regency Coconut Point Resort and Spa in Bonita Springs, Florida, May 22–25, 2022! Take advantage of our early registration rate of just $399 and register now to save!
2021 Spring Symposium Recorded Sessions
The 2021 Today’s Dietitian Spring Symposium Recorded Session Package features 14 credit hours of high-quality continuing education content in a variety of topics in nutrition and dietetics. If you missed this year’s event you can still take advantage of this unique educational opportunity for a one-time fee of just $525. Buy now » |
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Food Insufficiency Linked to Lack of Mental Health Services During Pandemic
A national study published in Public Health Nutrition found that Americans experiencing food insufficiency were three times as likely to lack mental health support during the COVID-19 pandemic than those not experiencing food insufficiency.
The most extreme form of food insecurity, food insufficiency occurs when families don’t have enough to eat. Among a nationally representative sample of 68,611 adults who participated in the US Census Household Pulse Survey in October 2020, 11% reported food insufficiency. Of those, 24% also reported an unmet mental health need compared with 9% of food-sufficient adults.
“Hunger, exhaustion, and stress related to not getting enough food to eat may lead to depression and anxiety,” says lead author Jason Nagata, MD, an assistant professor of pediatrics at the University of California, San Francisco.
“The experience of food insecurity could lead affected people to prioritize food over other needs such as seeking health care, using up considerable time and energy to navigate food pantries and free meal services, or locate and visit affordable food stores.”
Read more » |
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Report on Global Convenience Nutrition Market
The market research firm ReportLinker announced the release of a report on the convenience nutrition market, which has experienced significant growth in the past year.
Study Evaluates Front-of-Package Labels, Nutrition
A new meta-analysis bolsters evidence for front-of-package nutrition labeling’s ability to nudge consumers toward more healthful choices, according to findings published in PLOS Medicine. |
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In the November/December Issue
Holiday Foods From Around the World
MNT for Long COVID Patients
Spotlight on the ‘Southern Diet’
Expanded Roles in Diabetes Care
Nutrition’s Impact on Mental Health |
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All-in-One Home Workout Bench
FITBENCH FREE is a compact workout bench equipped with training accessories—including kettlebells, dumbbells, resistance bands, foam rollers, and more—and storage space for those accessories. Designed primarily for home use, it’s lighter and more portable than FITBENCH’s other models. Learn more »
Diversity CE Course for Fitness Professionals
The American Council on Exercise (ACE) debuts a new continuing education course for fitness professionals on implicit bias and promoting diversity, equity, and inclusion in practice. Free for ACE Certified Professionals, the course comprises six modules with learning activities. Learn more » |
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| Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email TDeditor@gvpub.com or send a tweet to @tobyamidor, and we may feature your query! |
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