Disciplines: Dietetics
Hours: 2 Contact Hours
Author(s): Leslie Bruhl Ballard, MA, RDN, LDN, CSSD, CHES
Peer Reviewer(s):
  • Julie Ann Kaye, MPH, RD, CDN
  • Marc O’Meara, RD, LD, CDE
  • Julie Tucci, MS, RD, LDN
  • Kimberly Ferreira, MS, RD, LDN
  • Item#: F5205
    Contents: 1 Course Book (42 pages)

    Plant-Based Diets Across the Lifespan



    Price $39.95
    Item # F5205
    New
    When available, the Online Course format is included with the hard copy, eBook, or audio book formats!

    Release Date: June 9, 2016

    Expiration Date: May 14, 2019

    Recently, there has been a surge in the popularity of plant-based diets, particularly vegetarian and vegan diets. A nationwide poll conducted in 2015 found that 7.3 million Americans were vegetarian, with 22.8 million following a “vegetarian-inclined” diet and 1 million following a full vegan diet. The popularity of a plant-based diet stems from new research identifying the health benefits of a diet high in fiber and low in animal fat and protein. In addition to the many positive health and environ-mental benefits of a plant-based diet, the negative public view of factory farming and antibiotic usage in farm animals has many Americans seeking a diet lower in dairy and animal proteins.

    This course educates healthcare professionals, specifically registered dietitians, on the fine points of plant-based diets, with a focus on vegetarian and vegan diets. The course also helps healthcare professionals understand the benefits and nutritional considerations of plant-based diets for their patients who follow a vegetarian or vegan diet.


    Performance Indicator(s): 8.1.4

    Learning Code(s): 4000: Wellness & Public Health; 4110: Vegetarian

    This self-study activity has been pre-approved by the Commission on Dietetic Registration (CDR) for 2 CPEU hours, Level 2

    Course Objectives
    • Describe the different variations of a plant-based diet.
    • Identify the benefits of a plant-based diet.
    • Describe the role a plant-based diet may have in disease prevention.
    • Identify the possible nutritional deficiencies associated with a strict vegetarian diet.
    • Describe dietary recommendations for an individual following a strict vegetarian diet.
    • Describe the recommended supplementation for individuals following a strict vegetarian diet.
    • Identify considerations for a plant-based diet in infancy, childhood, and adulthood.
    • Identify considerations for a vegetarian athlete.
    • Identify considerations for treating a patient following a vegetarian diet in the clinical setting.
    • Contrast the morbidity and mortality rate of a plant-based diet versus a standard American diet.

    Leslie Bruhl Ballard, MA, RDN, LDN, CSSD, CHES, is a registered dietitian who acts as the program director for the dietetic internship at North Oaks Medical Center and as the dietetics planner for Western Schools. She holds a bachelor’s degree from Louisiana State University in dietetics and a master’s degree in health studies from Southeastern Louisiana University. Leslie maintains a license as a registered dietitian and as a certified health education specialist. She is also a certified personal trainer through the American College of Sports Medicine and maintains registration as a certified specialist in msports dietetics through the Commission on Dietetic Registration.

    • Contact hours will be awarded for up to one (1) year from date of purchase or by the expiration date indicated above, whichever date comes first.
    • You must score 75% or higher on the final exam and complete the course evaluation to pass this course and receive a certificate of completion.
    • Through our review processes, Western Schools ensures that this course content is presented in a balanced, unbiased manner and is free from commercial influence. It is Western Schools’ policy not to accept commercial support.
    • All persons involved in the planning and development of this course have disclosed no relevant financial relationships or other conflicts of interest related to the course content.