Purpose and Objectives
This conference is intended to provide health care practitioners in all fields with the latest research and information on nutrition and health as it relates to food and plant-based diets. What are the health effects of moving to a plant-based diet, what is needed to make that diet healthy and how can you implement these into your practice.
This conference will examine:
- The links between diet, general health and chronic diseases such as cancer, coronary heart disease, diabetes and obesity
- Appropriate plant-based diets to aid in the prevention and treatment of disease
- Up-to-date expertise & resources for health care professionals
- How you can build, connect & network in the larger medical community
- How you can implement this education into your practice
Continuing Education Credits
- MD, DO, RN, PA: This activity has been planned and implemented in accordance with the essential areas and policies of the Accreditation Council for Continuing Medical Education through the joint providership of Adventist Medical Center and Northwest VEG. Adventist Medical Center is accredited by the Oregon Medical Association to provide continuing medical education to physicians. Adventist Medical Center designates this live activity for a maximum of 6.25 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
- RD, DTR: The Commission on Dietetic Registration, the credentialing agency of the Academy of Nutrition and Dietetics, has approved 6.5 CPEU hours for dietitians: Activity 135348.
- ND: The Oregon Board of Naturopathic Medicine has approved 6.25 general CEUs for Naturopathic Doctors. 1.25 of which can be used for OB. (17-345)
- DC: The Oregon Board of Chiropractic Examiners will allow 6.25 hours of continuing education credit for Oregon DCs for nutrition instruction.
- Other Health Professionals: Many credentialing bodies accept the AMA PRA Category 1 Credit for continuing education credit if the topic is appropriate to the profession or discipline. Check with your certifying or governing body to see if they will apply.
Plant-Based Gourmet Lunch Menu: 2017
- Tuscan Lentil Stew - Kale, Red Potatoes, Red Lentil, Red Beans, Garbanzo Beans, Sweet Tomatoes, Celery, Onions
- Hazelnut Paella - Brown Rice, Spanish Olives, Hazelnuts, Fresh Herbs, Vegetable Broth
- Warm Farro Salad with Butternut Squash - Roasted Butternut Squash, Kale, Dried Cranberries, Roasted Hazelnuts
- Raw Kale Salad - Tahini Dressing, Edamame, Diced Carrots, Craisins, Toasted Walnuts
- Lentil “Meat Balls” Green Curry - Crispy Tofu, Pinenuts, Daikon ,Carrot and Cilantro Salad
- Pineapple Coconut Tapioca - Coconut tapioca pearls with a pineapple and chili chutney
There will be coffee and tea at beverage breaks. Be sure to eat breakfast before attending, because no refreshments will be served at registration in the morning.
Northwest VEG strives to ensure that our activities are fully accessible. To request an ASL interpreter or other accommodation, please contact us at email@example.com as early as possible so we may attempt to fulfill your request.