Innovation for a Plant-astic Future: Adapting DGAs for Healthy Vegetarian and Vegan Diets


Tying together the latest research with consumer insights, this session dives into how to adapt eating patterns in the Dietary Guidelines for Americans (DGAs) for different vegetarian diets while including foods that clients enjoy. New food pattern modeling research shows how the Healthy (lacto-ovo) Vegetarian Dietary Pattern in the DGA can be adapted for vegan, dairy-free, egg-free, and pescatarian diets while still providing enough nutrients for healthy adults. Consumer insights shows us that plant-based eating continues to be a growing trend in the U.S. Yet Americans have strong opinions on plant-based foods, opinions that are at times complicated if not contradictory. While most believe whole plant foods are healthier than processed options, many consumers also want the meat and dairy-like taste in processed substitutes. Moreover, many Americans, especially younger ones, lack necessary culinary and nutrition knowledge to incorporate more plant-based foods into their diets. Learn more about the latest science on plant-based diets and gain insight into the greater plant-based trends your clients are excited to try in this interactive lecture session. Adults who choose not to eat dairy foods or other animal products can still meet their nutrition needs, and many new products on the market can help.

Learning Objectives

Adapt recommendations from the Dietary Guidelines for Americans for vegan, dairy-free vegetarian, egg-free vegetarian, and pescatarian diets

Outline the latest consumer insights and trends around alternative non-animal protein sources

Explain the process of food pattern modeling used to create dietary patterns in the Dietary Guidelines for Americans

Performance Indicators

1.7 Applies cultural competence and consideration for social determinants of health to show respect for individuals, groups and populations

8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice

9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations


Julie Hess

Research Nutritionist


Dasha Shor

Senior Manager, Agile Innovation and Human Intelligence

Mars Wrigley


Debra Fossum

Research Dietitian


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