FRIDAY 7:30-8:55 am
Fitness/yoga/walking activity to be arranged, and basic breakfast (oats, fruit and nuts provided on-site).

FRIDAY MORNING PLENARY SESSION 8:55-11:45 am:
Putting the ‘Whole’ in ‘Holistic’ with Integrative and Functional Medicine and Nutrition (2.75 hours plus  5 minutes)

FRIDAY 8:55-9:35 am
An Overview of Integrative and Functional Medicine related to Plant-based Nutrition
Monique Richard, RDN MS LDN:  Chair, Dietitians in Integrative/Functional Medicine DPG; Adjunct Professor, East Tennessee State University

1. Discuss the basic premise of Integrative and Functional Medicine and Nutrition (IFM/N):  use of the IFMNT radial.
2. Recognize the importance and contributions of the Integrative RDN within the interdisciplinary team, in fostering positive patient outcomes.
3. Identify ways to implement IFM/IFN with regard to the patients/clients in your own area of practice.

FRIDAY 9:35-10:05 am
Foods that Fight Depression – How Research-Based Nutrition Can Integrate with Clinical Practice in Addressing Emotional Health
Ulka Agarwal, MD:  Staff Psychiatrist, George Washington University; former Director of Clinical Research / Chief Medical Officer, PCRM

1. Describe the current body of research on diet and depression, and scientifically identified mechanisms by which diet affects depression.
2. Identify the key nutrients and dietary patterns that are known to affect depression. and formulate basic nutrition recommendations for clinical patients with depression.
3. Describe how to help depressive patients make lasting behavioral change.
4. Identify strategies on how to integrate nutrition education for depression into the current frame of practice.

FRIDAY 10:05-10:20 am
Break

FRIDAY 10:20-10:40 am
Implications of Essential Fatty Acid Metabolism for Clinical Practice regarding Emotional or Cognitive Disorders
Timothy Radak, RDN DrPH MPH:  Academic Coordinator, Public Health PhD / DrPH Programs, Walden University

1. Discuss past research regarding essential fatty acid (EFA) intake and emotional or cognitive disorders.
2. Describe health benefits of short and long chain EFA, particularly as found in vegetarian/vegan populations.
3. Discuss issues involving omega-3 and omega-6 ratios and rates of conversion to long chain EFA.
4.  Discuss recommendations for EFA intake with regard to emotional or cognitive disorder prevention or after diagnosis.

FRIDAY 10:40-11:15 am
The Therapeutic Order:  Diet & Lifestyle as the Foundation for Healing in a New Model of Integrative Medicine
Gordon Saxe, MD MPH PhD:  Medical Director, Natural Medicine Program, and Research Director, University of California San Diego Center for Integrative Medicine

1. Define the term “therapeutic order” and discuss how it relates to both ancient and modern medical systems.
2. Identify the steps in the therapeutic order and explain why diet and lifestyle serve as the foundation level for healing.
3. Discuss how this model differs from other standard models of Integrative Medicine.

FRIDAY 11:15-11:45 am
Round Table on Integrative and Functional Medicine and Nutrition, and Mind-Body Health
Conveners/Moderators: Monique Richard, RDN MS LDN: Chair, Dietitians in Integrative/Functional Medicine DPG; Adjunct  Professor
and Parul Kharod, RDN MS LDN:  Clinical Dietitian, WakeMed Cary Hospital; former NC Coordinator, Vegetarian Nutrition Dietetic Practice Group
Ulka Agarwal, MD:  Staff Psychiatrist, George Washington University; former Director of Clinical Research / Chief Medical Officer, PCRM
Evelisse Capo, PharmD:  Founder, The Food Pharmacy; Instructor, T. Colin Campbell Center for Nutrition Studies Certificate Program
Gordon Saxe, MD MPH PhD:  Medical Director, Natural Medicine Program, and Research Director, University of California San Diego Center for Integrative Medicine

1. Describe how fostering collaboration in healthcare can improve the addressing of emotional and cognitive health needs in our patients.
2. Recognize how an integrative and functional medicine approach broadens and deepens holistic treatment of an individual.
3. Discuss the importance of addressing the emotional/cognitive levels and mind/body connection in order to improve outcomes for a multitude of chronic diseases.

FRIDAY 11:45 am – 12:05 pm
Stretching or campus stroll before lunch

Lunch room opens 11:45 am.
FRIDAY 12:05-1:25 pm
Luncheon

FRIDAY AFTERNOON PLENARY SESSION 1:25-4:50 pm:
Responding to Disease, and Responding to Unmet Public Needs, Part 1 (3.5 hours minus 5 minutes)

FRIDAY 1:25-1:50 pm
Atherogenesis:  Role of Plant-based Diets in the Prevention/Stabilization/Reversal of Disease
Janardhan Srinivasan, MD FACC:  Physician in Interventional Cardiology / Internal Medicine, Halifax Heart Center

1. Describe the pathophysiology of atherosclerosis.
2. Recognize the role that plant based diets can play in the prevention and reversal of artery disease.
3. Discuss how relevant evidence based guidelines may be implemented into practice.

FRIDAY 1:50-2:10 pm
Deprescribing Insulin in the Person with Type 2 Diabetes
Part 2 of 2
Caroline Trapp, DNP APN-BC CDE FAANP:  PCRM Director, Diabetes Education and Care; Adjunct  Lecturer, University of Michigan School of Nursing
(These objectives apply to the combination of “Part 1″ and “Part 2″ at different times during the conference.)

1. Compare or evaluate the risks/benefits of exogenous insulin with regard to outcomes that are important to diabetes patients.
2. Discuss the implications of a case study:  the patient on 100 units of insulin who begins a plant-based diet.
3. Describe resources that may help patients in primary care settings make and sustain a dietary change such as this.

FRIDAY 2:10-2:35 pm
The Importance of Diet and Lifestyle Education for Prostate Cancer Awareness
Joseph Gonzales, RDN LDN:  Nutrition Consultant, Blue Cure Foundation; former Nutrition Director, NutritionFacts.org; former lead dietitian, PCRM Clinical Research Division

1. Identify and describe major cancer organizations who promote nutrition.
2. Explain the value of prostate cancer awareness and prevention.
3. Recognize challenges and opportunities confronting cancer organizations in the U.S.

FRIDAY 2:35-2:55 pm
Round Table:  Responding to Major Chronic Diseases
This round table is intended to advance the stated learning objectives for the immediately preceding solo presentations by its three participants.
Convener/Moderator:  Joseph Gonzales, RDN LDN:  Nutrition Consultant, Blue Cure Foundation; former Nutrition Director, NutritionFacts.org; former lead dietitian, PCRM Clinical Research Division
Caroline Trapp, DNP APN-BC CDE FAANP: PCRM Director, Diabetes Education and Care; Adjunct  Lecturer, University of Michigan School of Nursing
Janardhan Srinivasan, MD FACC:  Physician in Interventional Cardiology / Internal Medicine, Halifax Heart Center

FRIDAY 2:55-3:15 pm
Break

FRIDAY 3:15-3:40 pm
Progress toward Plant-based Federal Nutrition Assistance Programs:  An Overview and Case Study of the National School Lunch Program
Stacy Blondin, MSPH:  Research Assistant, Tufts University School of Nutrition and ChildObesity180 School Breakfast Initiative

1. Describe ways in which federal nutrition assistance programs (e.g. WIC, School Meal Programs) currently support plant-based nutrition, and ways they can be leveraged and improved to better facilitate plant-based diets among participants.
2. Discuss the findings of recent research on the acceptability of plant-based menu options in the National School Lunch Program.
3. Recognize the potential nutritional, economic and environmental impact of implementing Meatless Monday programs in K-12 public schools.

FRIDAY 3:40-4:15 pm
Penny-pinched and Plant-based?  How to Support Dietary Treatment for People with Limited Income
Micaela Karlsen, MSPH:  Founder, plantbasedresearch.org; former Exec. Director, T. Colin Campbell Foundation
Kathy Pollard, MS:  Instructor, T. Colin Campbell Center for Nutrition Studies Certificate Program

1. Discuss typical food costs for various socioeconomic groups, and the implications of “food deserts” for food purchasing.
2. Describe cost differences for a weekly meal plan for a family of four, between whole food plant-based meals, and typical meat-based meals, with ingredients purchased at big box stores (such as Walmart).
3. Discuss options for plant-based food purchasing for individuals who receive SNAP and WIC benefits.

FRIDAY 4:15-4:50 pm
Helping People Embrace Radical Lifestyle Change
Ana Negron, MD:  Family Physician; senior faculty, Crozer Family Practice Residency; Member, PCRM National Advisory Board

1. Recognize factors that for particular individuals would likely discourage positive behavior change….  stale routines;  myths regarding food and nutrients;  discouragement from poorly informed family or friends;  misconceptions regarding time or money.
2. Recognize when deficits in some competences, like food literacy or cooking literacy, are obstacles to nutritional advancement for particular individuals.
3. Develop strategies that may help dismantle an individual’s obstacles to successful change and increase feelings of wellbeing, likely including practical food preparation experiences (such as in group classes) that engage all the senses.

Dinner room opens 4:50 pm.
FRIDAY 4:55-6:15 pm
Dinner

Evening plenary is in same space as in afternoon.
FRIDAY EVENING PLENARY SESSION 6:25-9:10 pm:
Responding to Disease, and Responding to Unmet Public Needs, Part 2 (2.75 hours)

FRIDAY 6:25-7:05 pm
A WIC-Like Model for SNAP (Supplemental Nutrition Assistance Program)
Susan Levin, RDN MS CSSD:  PCRM Director of Nutrition Education; Board Certified Specialist, Sports Dietetics

1. Identify foods that would make up a nutrient-dense diet and that also consume minimal financial resources.
2. Review the history of some key federal food programs and their consequences with regard to hunger and health.
3. Compare the pros and cons of restricting and/or incentivizing benefits within a federal food program.

FRIDAY 7:05-7:25 pm
An Example of a Scaleable Resource for Reaching out to the Community:  The CHIP Curriculum
Ted Barnett, MD:  Diagnostic/Vascular/Interventional Radiologist, Unity Health System; Medicine Director, Rochester Lifestyle Medicine

1. Discuss how a health promotion curriculum based on a series of standardized videos can be easily scaled up to reach the maximum number of patients.
2. Explain how such a program can pay for itself via decreased health care costs in less than 6 months.
3. Enumerate the types of patients who would benefit the most from such a program.
4. Discuss strategies for generating reimbursement to health practitioners in connection with such a program.

FRIDAY 7:25-8:00 pm
Can Eye Disease be Prevented or Reversed?  An Evolving, Diet-based Approach to Integrative Ophthalmology
Gordon Saxe, MD MPH PhD:  Medical Director, Natural Medicine Program, and Research Director, University of California San Diego Center for Integrative Medicine

1. List the four major causes of blindness and discuss their known risk factors.
2. Explain mechanisms by which a whole food plant-based diet could influence the risk or course of ophthalmic diseases.
3. Identify the single food group with the greatest potential to facilitate the repleting of the tissues of the eye.

FRIDAY 8:00-8:15 pm
Break

FRIDAY 8:15-9:10 pm
Ending the Cardiovascular Disease Epidemic
Caldwell Esselstyn, Jr., MD:  Director, Cardiovascular Prevention/Reversal Program, Cleveland Clinic Wellness Institute; retired surgeon

1. Discuss the importance of physicians recognizing the significance of nutrition, as they confront chronic diseases such as cardiovascular disease..
2. Describe the relationship between endothelial cells and nitric oxide production.
3. Identify a clinical strategy to halt and reverse cardiovascular disease, by repairing the functionality of the endothelial cells, and stabilizing and shrinking arterial plaques.

SATURDAY 7:30-8:55 am
Fitness/yoga/walking activity to be arranged, and basic breakfast (oats, fruit and nuts provided on-site).

SATURDAY MORNING PLENARY SESSION 8:55-11:55 am:
From the Clinic to the Community (3 hours)

SATURDAY 8:55-9:25 am
How Can Clinical Practitioners Activate the Power of Diet for Cancer Prevention and Rehabilitation?, Part 2 of 2 – Breast Cancer
Mladen Golubic, MD PhD:  Medical Director, Cleveland Clinic Centers for Lifestyle Medicine / Disease Reversal
(These objectives apply to the combination of “Part 1″ and “Part 2″ at different times during the conference.)

1. Cite the key role of diet and other lifestyle factors in development and progression of cancer.
2. Describe mechanisms by which dietary choices modulate risks of cancer.
3. Describe how diet can be used not just for prevention, but as a key element of cancer rehabilitation, in particular for breast and prostate cancer.
4. Construct essential elements of an optimal nutritional self-care regimen for patients and for yourself.

SATURDAY 9:25-10:00 am
Lab to Table:  Plant Based Medicine and Diabetes
Stephan Esser, MD:  Sports/Spine Physician in orthopedics practice; former Mayo Clinic Sports Medicine Fellow

1. Explain the pathophysiology of type 2 diabetes as it relates to plant-based nutrition and obesity.
2. Recognize and apply the pertinent scientific literature related to the prevention and reversal of diabetes involving plant-based nutrition.
3. Identify five science-based diabetes prevention strategies for patients.

SATURDAY 10:00-10:30 am
Food for Life, Kickstarts, Plants over Pills and other Community/Patient Plant-based Outreach Programs for Hands-on Education, Support and Lifestyle Behavior Sustainability
Evelisse Capo, PharmD:  Founder, The Food Pharmacy; Instructor, T. Colin Campbell Ctr. for Nutrition Studies Certificate Program
(Concluding with introduction of all Food For Life instructors in attendance.)

1. Identify and describe established and proven community resource workshops and programs that enhance the sustainability of a plant-based lifestyle.
2. Discuss techniques and approaches that can be used at a medical practice or in cooperation with other healthcare practitioners, to promote active patient involvement and investment in their own health promotion.
3. Recognize the importance of hands-on cooking demonstrations, testimonials, and group discussions, for effectively facilitating lifestyle changes.

SATURDAY 10:30-10:45 am
Break

SATURDAY 10:45-11:20 am
Lessons from the Eat Smart Program, the First Federally Funded Community-based Vegan Nutrition Program in the U.S.
Tracye McQuirter, MPH:  Author, By Any Greens Necessary; former Director, Eat Smart Program, Washington DC

1. Cite examples of successful strategies and information content that have been used by health practitioners to increase substantially plant-based nutrition knowledge and application among clients, and motivate them to make sustainable dietary changes.
2. Identify three main challenges to developing and maintaining a community-based vegan nutrition program.
3. Describe four key teaching components that may be employed in a community-based vegan nutrition program.
4. Formulate practical learning objectives and measurable outcomes for participants in a community-based vegan nutrition program.

SATURDAY 11:20-11:55 am
Round Table:  How To Engage Authentically and Effectively with Clients Whose Race, Gender, Culture, Class and/or Cuisine May Be Different from Your Own
Convener/Moderator:  Parul Kharod, RDN MS LDN:  Clinical Dietitian, WakeMed Cary Hospital; former NC Coordinator, Vegetarian Nutrition Dietetic Practice Group
Tracye McQuirter, MPH:  Author, By Any Greens Necessary; former Director, Eat Smart Program, Washington DC
Ana Negron, MD:  Family Physician; senior faculty, Crozer Family Practice Residency; Member, PCRM National Advisory Board
Caroline Trapp, DNP APN-BC CDE FAANP:  PCRM Director, Diabetes Education and Care; Adjunct Lecturer, University of Mich. School of Nursing

1. Identify the need for communications approaches that are respectful of patients’ and community members’ individual attributes, such as race, gender, culture or class.
2. Recognize that awareness of the cultural diversity and associated food habits of our clients is essential for delivering appropriate dietary and health related recommendations.
3. Identify better ways to counsel clients, using informed culturally sensitive and trust-building approaches that will improve adherence to dietary changes and potentially improve health outcomes.
4. Discuss strategies for helping clients to preserve customary food practices while also incorporating healthier alternatives and thus improving community health outcomes.

SATURDAY 11:55 am – 12 noon
Group photo

Lunch room opens 12 noon.
SATURDAY 12:00 noon -12:20 pm
Stretching or campus stroll before lunch

SATURDAY 12:20-1:40 pm
Luncheon

SATURDAY AFTERNOON PLENARY SESSION 1:40-5:30 pm:
Re-inventing Clinical Medical Practice as Rooted in Nutrition (3.75 hours plus 5 minutes)

SATURDAY 1:40-2:20 pm
Evidence Based Review of a Plant-based Diet and Cardiovascular Disease – with Implications for Clinical Practice
Robert Ostfeld, MD MSc:  Founder/Director, Montefiore Einstein Cardiac Wellness; Associate Professor of Clinical Medicine

1. Describe the epidemiological and clinical research history that documents the benefit of plant-based diets in prevention or reversal of cardiovascular disease.
2. Describe how advisement about plant-based diet has successfully been incorporated into clinical practices in the past.
3. Discuss how advisement about plant-based diets might be incorporated into the medical system in which you work.

SATURDAY 2:20-2:45 pm
The ‘Triple Aim’ of Healthcare and Chronic Disease Management using Plant-based Nutrition, Part 2 of 2
Kumara Sidhartha. MD MPH:  Internist, and Chair of Wellness Advisory Board, Emerald Physicians, Hyannis Massachusetts
(These objectives apply to the combination of “Part 1″ and “Part 2″ at different times during the conference.)

1. Discuss why plant-based nutrition is an effective strategy in the management of chronic diseases such as diabetes, hypertension and heart disease.
2. Describe the value of plant-based nutrition in helping optimize population health, and the quality and cost of healthcare.
3. List practical strategies for successfully integrating plant-based nutrition in a health-insurance-based clinical practice.

SATURDAY 2:45-3:20 pm
Integrating Counseling on Plant-based Diets into Clinical Practice on Behalf of Mental Health
Pamela Fergusson, RD PhD:  Private practice nutritionist; former HIV/Nutrition Advisor, Food and Nutrition Technical Assistance (Africa/Asia)

1. Review critically the evidence for the relationships between mental health generally and diet.
2. Explore the evidence base for plant-based diets as an intervention for prevention and treatment of depression and anxiety, including potential outcomes for patients and clients.
3. Discuss the practical application of dietary interventions in mental health within a multi-disciplinary team, including sharing of practice tools.

SATURDAY 3:20-3:35 pm
Break

SATURDAY 3:35-4:15 pm
Bringing Nutritional Practice to Traditional Medical Settings
Thomas M. Campbell II, MD:  Medical Director, T. Colin Campbell Ctr. for Nutrition Studies; co-founder, University of Rochester Program for Nutrition in Medicine

1. Identify several challenges to implementing nutritional treatment of disease in traditional medical settings.
2. Describe several models by which it is possible to treat patients via nutritional measures.
3. Discuss the role of financial factors in starting nutrition-focused programs.

SATURDAY 4:15-4:55 pm

A Physician’s Personal Journey as a Multiple Sclerosis Patient….  Leads to Creation of a Lifestyle Medicine Practice
Saray Stancic, MD FACN:  Lifestyle Medicine Physician; board certified Infectious Disease specialist since 1999

1. Cite scientific evidence which supports disease prevention via diet and lifestyle modification elicited by primary care practice.
2. Describe the possible role of epigenetics in disease initiation and expression.
3. Discuss implications of potential future shifts in clinical medicine practice from seeking to treat symptoms of disease to seeking to treat their causes.

SATURDAY 4:55-5:30 pm
Round Table:  Integrating Nutrition into Clinical Practice
Convener/Moderator:  Pamela Fergusson, RD PhD:  Private practice nutritionist; former HIV/Nutrition Advisor, Food and Nutrition Technical Assistance (Africa/Asia)
Thomas M. Campbell II, MD:  Medical Director, T. Colin Campbell Ctr. for Nutrition Studies; co-founder, University of Rochester Program for Nutrition in Medicine
Kumara Sidhartha. MD MPH:  Internist, and Chair of Wellness Advisory Board, Emerald Physicians, Hyannis Massachusetts

1. Discuss critically the evidence for the benefits of integrating nutrition into clinical practice.
2. Describe best practices for integrating nutrition into clinical practice.
3. Cite tools and experience drawn from multi-disciplinary practice, that facilitate integrated nutrition care.

SATURDAY 5:30-6:25 pm plus
Conference reception
Reception space is open until 8 pm (refreshments served until about 7:30).

SATURDAY 8:00-10:15 pm
Offsite joint social gathering with Triangle Vegetarian Society (including music, dancing and refreshments).

 

SUNDAY 7:30-9:00 am
Fitness/yoga/walking activity to be arranged, and basic breakfast (oats, fruit and nuts provided on-site).

SUNDAY MORNING SESSION 9:00-11:45 am:
21 Speakers in In-Depth Discussion (2.75 hours)

SUNDAY 9:00-9:40 am, CHOICE A
Interactive Discussion/Question Group, To Advance the Learning Objectives of All Prior Sessions
Convener/Moderator:  Kathy Pollard, MS:  Instructor, T. Colin Campbell Ctr. for Nutrition Studies Certificate Program
Irana Hawkins, RDN PhD MPH:  Environmental Nutrition researcher/author, Washington St. Coordinator, Vegetarian Nutrition Dietetic Practice Group
Ted Barnett, MD:  Diagnostic/Vascular/Interventional Radiologist, Unity Health System; Medical Director, Rochester Lifestyle Medicine
Milton Mills, MD:  Critical Care Physician, Inova Fairfax Hospital; Member, PCRM National Advisory Board
Kumara Sidhartha. MD MPH:  Internist, and Chair of Wellness Advisory Board, Emerald Physicians, Hyannis Massachusetts

SUNDAY 9:00-9:40 am, CHOICE B
Interactive Discussion/Question Group, To Advance the Learning Objectives of All Prior Sessions
(This Choice B discussion is expected to return to the keynote questions of “what is evidence?”, and what do we look for, to guide our clinical advisement and public health recommendations?)
Convener/Moderator:  Micaela Karlsen, MSPH:  Founder, plantbasedresearch.org; former Executive Director, T. Colin Campbell Foundation
Gordon Saxe, MD MPH PhD:  Medical Director, Natural Medical Program, and Research Director, University of California San Diego Center for Integrative Medicine
Timothy Radak, RDN DrPH MPH:  Academic Coordinator, Public Health PhD / DrPH Programs, Walden University
Mladen Golubic, MD PhD:  Medical Director, Cleveland Clinic Centers for Lifestyle Medicine / Disease Reversal

SUNDAY 9:00-9:40 am, CHOICE C
Interactive Discussion/Question Group, To Advance the Learning Objectives of All Prior Sessions
(This Choice C discussion is expected to focus on synergistic health-promoting effects of well-rounded physical activity and whole food plant-based nutrition.)
Convener/Moderator:  Matt Ruscigno, RDN MPH:  Advisor to athletes; Nutrition consultant; former Chair, Vegetarian Nutrition Dietetic Practice Group
Stacy Blondin, MSPH:  Research Assistant, Tufts University School of Nutrition and ChildObesity180 School Breakfast Initiative
Stephan Esser, MD:  Sports/Spine Physician in orthopedics practice; former Mayo Clinic Sports Medicine Fellow
Janardhan Srinivasan, MD FACC:  Physician in Interventional Cardiology / Internal Medicine, Halifax Heart Center
Saray Stancic, MD FACN:  Lifestyle Medicine Physician; board certified Infectious Disease specialist since 1999

SUNDAY 9:40-9:45 am
Reconvene in plenary room.

SUNDAY 9:45-10:35 am
P-POD SUPERPANEL, PART 1
The Magic of Communicating with Patients and Community Members:  Gaining Their Trust;  Showing Them That Change Is Doable and Obstacles May Be Overcome;  Doing Follow-Up To Facilitate Sustainable Disease-Preventive Behavior
Convener/Moderator:  Caroline Trapp, DNP APN-BC CDE FAANP:  PCRM Director, Diabetes Education and Care; Adjunct Lecturer, University of Michigan School of Nursing
Evelisse Capo, PharmD:  Founder, The Food Pharmacy; Instructor, T. Colin Campbell Ctr. for Nutrition Studies Certificate Program
Pamela Fergusson, RD PhD:  Private practice nutritionist; former HIV/Nutrition Advisor, Food and Nutrition Technical Assistance (Africa/Asia)
Parul Kharod, RDN MS LDN:  Clinical Dietitian, WakeMed Cary Hospital; former NC Coordinator, Vegetarian Nutrition Dietetic Practice Group
Tracye McQuirter, MPH:  Author, By Any Greens Necessary; former Director, Eat Smart Program, Washington DC
Ana Negron, MD:  Family physician; senior faculty, Crozer Family Practice Residency; Member, PCRM National Advisory Board
Saray Stancic, MD FACN:  Lifestyle Medicine Physician; board certified Infectious Disease specialist since 1999
and special guest:
Kayellen Edmonds Umeakunne, RDN MS LDN:  Director, Morehouse School Of Medicine Bionutrition Lab; Research Committee Chair, Vegetarian Nutrition Dietetic Practice Group

1.  Discuss reasonable answers to most, if not all, of the following questions:

a.  How can practitioners overcome credibility problems that result from patients/clients perceiving a “professional distance” or lack of personal engagement in some clinical settings, and finding that insufficient time seems awarded to personal advisement?

b.  What are some styles and strategies that have been found by different kinds of practitioners in different real-world settings to be effective in promoting behavior changes for disease prevention?

c.  What are known to be some potential highly motivating factors that could be cultivated for patients/clients who may otherwise feel cynical, stuck or discouraged about changing their habits?

d.  What obstacles or pitfalls might commonly be reported later by patients/clients who begin in good faith a lifestyle change effort?

e.  What kinds of follow-up, monitoring and support should clinicians be ready to provide patients who are attempting dramatic lifestyle changes such as a plant-based dietary shift (or changing exercise habits, quitting smoking, etc.)?

f.  What new knowledge and skills should practitioners try to implement in their clinical practice, as they strive for success in advising/guiding dietary and lifestyle change?

SUNDAY 10:35-10:50 am
Break

SUNDAY 10:50-11:45 am
P-POD SUPERPANEL, PART 2 (as above)

SUNDAY 11:45 am-12:05 pm
Stretching or campus stroll before lunch

Lunch room opens 12 noon.
SUNDAY 12:05-1:25 pm

Luncheon
SUNDAY AFTERNOON PLENARY SESSION 1:25-5:00 pm:
Plant-based Diets and the Cutting Edge of News and Ideas (3.5 hours plus 5 minutes)

SUNDAY 1:25-2:15 pm
Meat Intake and Risk of Cancers, Diabetes and Cardiovascular Disease
Kana Wu, MD PhD MPH:  Senior Research Scientist, Department of Nutrition, Harvard T. H. Chan School of Public Health

1. Describe the various biological mechanisms through which unprocessed red meat or processed meat intake may play a role in the development of cancers.
2. Recognize that high red or processed meat intake may also increase risk of certain other non-cancer related conditions, and describe suggested biological mechanisms.
3. Identify and describe promising areas for future research on meat and chronic diseases, with particular focus on chronic disease prevention.

SUNDAY 2:15-3:00 pm
Food Activism:  Bridging the Gap between Nutritional Knowledge and Life Changing Action, through Plant-based Cuisine
Mark Reinfeld, BS:  Executive chef, culinary consultant, author; founder, Vegan Fusion and Blossoming Lotus

1. Relate the goal of patients’ long term change in diet patterns, to the prerequisite of healthful meals becoming accepted as flavorful and pleasing.
2. Describe some simple culinary strategies and techniques that can help transform meal preparation and eating habits, with the above in mind,  for example, utilizing “template recipes” and “monk bowls”.
3. “The Ripple Effect.”- Discuss health promotion strategies for community building and outreach, via the education of others on plant based cuisine.

SUNDAY 3:00-3:20 pm
Break

SUNDAY 3:20-4:00 pm
Prevention of Disease for Our Planet:  An Earth-Honoring Plant-based Diet to Revitalize Planetary Health
Irana Hawkins, RDN PhD MPH:  Environmental Nutrition researcher/author, Washington St. Coordinator, Vegetarian Nutrition Dietetic Practice Group

1. Define three ways that food choices and food systems are linked to planetary health and to environmental degradation.
2. Articulate how an organically produced plant-based diet minimizes resource consumption and enhances biodiversity.
3. Describe agroecology and the food production methods that bolster biodiversity.

SUNDAY 4:00-4:50 pm
How Dietary Plant Fibers and the Gut Microbiome Influence and Modulate Human Physiology and Psychology
Milton Mills, MD:  Critical Care Physician, Inova Fairfax Hospital; Member, PCRM National Advisory Board

1. Distinguish “prebiotic” and “probiotic” factors, and describe how the emergence of particular dominant bacterial flora in the human gut is determined primarily by the nature of the food material consumed.
2. Describe how dietary plant-sourced fibers foster and sustain a gut bacterial population that is well suited to fermentation of plant material, and that is much more diverse than what would otherwise thrive.
3. Cite known and proposed associations of gut fermentation byproducts with reduced incidence of several chronic diseases and with enhanced immune system function.
4. Discuss implications of gut bacterial fermentation activity for mental and emotional health, such as in influencing risk for disorders such as depression, anxiety and psychosis.

SUNDAY 4:50-5:00 pm
Plenary speaker review and closing
Bookstore room must be emptied before 5:30 pm.