Plant-Based Eating to Support Cardiometabolic Health and Fitness

Monday, October 10
8:30 AM – 9:30 AM (Eastern Time)
Location:
CE: 1.0
Level 2 (intermediate knowledge/experience)
Activity Code: 170681

Description

Patients and consumers who transition to plant-predominant or plant-exclusive diets are motivated by a variety of reasons including health benefits, improvements in physical function and ethical concerns related to climate change, environmental degradation and animal welfare. This session will highlight recent findings on the health benefits of plant-proteins and relevant considerations for protein quality and degree of processing as they relate to nutrient adequacy, cardiometabolic health, body composition and physical fitness. Research outlining the dietary and supplemental needs when following a plant-based diet to meet nutrient requirements and optimize health and fitness will also be reviewed. Speakers will also outline tips for everyday practice on how to help individuals prepare nutrient-rich, palatable plant-centered meals that may also incorporate moderately processed plant-based food products and fortified foods as needed.

Learning Objectives:

  • Explain how whole-food focused plant-based diets that include well-chosen processed plant-sourced foods can improve cardiometabolic health and support exercise and sport initiatives like cardiovascular fitness and gains in lean body mass
  • Describe the benefits of a whole-foods plant-based dietary pattern and how to navigate the marketplace of novel plant-based milk and meat alternatives and fortified foods
  • List the options for multi-sourced plant-protein dishes that are high in protein and provide an optimal mix of essential amino acids that can be prepared conveniently for meals or after exercise to support recovery

Performance Indicators:

  • 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
  • 8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
  • 8.3.7 Demonstrates an understanding of the ways in which progressive exercise training influences nutrition needs to support positive metabolic, structural, and immunological adaptations.