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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

Note: The Northwest Plant-Based Health & Nutrition Conference is providing continuing education credits free of charge. There is no additional fee to receive these.

Conference Part 2 only - beginning at 12:45

  • MD, DO, RN, PA: Accreditation - This activity has been planned and implemented in accordance with the accreditation requirements and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of OHSU School of Medicine and Northwest VEG. The OHSU School of Medicine is accredited by the ACCME to provide continuing medical education for physicians.

    Credit - OHSU School of Medicine designates this live activity for a maximum of 3.75 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

  • 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.

Conference Part 1* and Part 2 combined

  • 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 for this conference. (Activity 150768).

  • ND: The Oregon Board of Naturopathic Medicine has approved 6.25 general CEUs for Naturopathic Doctors. See approval 19-299.

  • DC: The Oregon Board of Chiropractic Examiners will allow 6.25 hours of continuing education credit for Oregon DCs for nutrition instruction.

*Part 1 of this conference is not certified by OHSU for AMA PRA Category 1 Credits™. Part 1 is certified by the Commission for Dietetic Registration for CPEUs for Dietitians, and is also certified by the Oregon Board of Naturopathic Medicine for CEUs for Naturopathic Doctors. Part 2 of this conference, which begins after lunch, is certified for continuing education credits by all three organizations.

Plant-Based Gourmet Lunch Menu: 2019

  • Garden Crudités: Tree Nuts, Fresh Dipping Sauces To Include Tahini, Baba Ganoosh, Olive Tapenade, Taro Chips

  • Roasted Chickpea Ratatouille: Eggplant, Artichoke, Zucchini, Yellow Squash, Red Onion, Garbanzo Bean, Fresh Herbs, Tomato Sauce

  • Raw Salad with Shaved Brussels Sprouts and Lacinato Kale: Pomegranate Kernels, Toasted Walnuts, Pomegranate Citrus Reduction

  • Herbed Grits Bar: Vegan Herb Grits, Roasted Tomato, Chickpea & Marsala Infused Button Mushrooms, Sweet Corn, Bell Pepper Salad

  • Mushroom Bourguignon: Forest Mushrooms, Red Wine, Aromatics Served with Brown Rice

  • Raw Carrot Cake: Toasted walnuts, Plumped Raisins, Medjool Dates ,Coconut

  • All items are prepared with no added oil

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.

accessibility

Northwest VEG strives to ensure that our activities are fully accessible. To request an ASL interpreter or other accommodation, please contact us at healthconference@nwveg.org as early as possible so we may attempt to fulfill your request.

(c) Northwest VEG 2019 - info@nwveg.org - (503) 746-8344