, protein, iron, zinc, calcium, vitamin D, riboflavin, omega-3 and omega-6 fatty acids, vegetarian children, guidelines during pregnancy, lactation, infancy, childhood, adolescence, seniors, recipes, vegetarian diplomacy.

image

image

image

image

 

Credit Course based on The New Becoming Vegetarian


Course includes:  

  • Book The New Becoming Vegetarian: The Essential Guide to a Healthy Vegetarian Diet by Vesanto Melina, MS, RD and Brenda Davis, RD

    •

  • Study Guide a self-directed accredited learning program

    •

  • Reporting Form that can be mailed in for credit giving 28 Level 2, Continuing Professional Education Units (CPEUs.)

Approved by:
The American Dietetic Association (ADA) and the
Dietary Managers Association (DMA)

 

The program is designed to help you understand the principles of vegetarian nutrition and apply these to practical situations. Upon completion of this program, you will be able to:

  • communicate potential health benefits of vegetarian diets

  • pinpoint potential areas of difficulty in meeting nutritional needs, along with solutions for vegetarian and clients

  • assist clients in meeting recommended intakes for protein, iron, zinc, calcium, vitamin D, riboflavin, fiber, and essential fatty acids, on a plant-based diet

  • identify the variables in vegetarian diets that help explain risk for chronic diseases

  • identify the current accepted method of assessing protein quality of different foods

  • assist vegetarian and vegan clients in meeting their nutritional needs at all stages of the life cycle

  • suggest dietary changes to help pregnant and lactating vegetarian women meet nutrient needs

  • assist vegetarian athletes meet nutrient requirements

  • assist vegetarians with menu planning and food choices for families and for institutional menus

To order the complete course, with book, through Wolf Rinke Associates, click here: 

 

To see Customer Comments, click here.

  
image