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.
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 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: An application will be submitted to the Commission on Dietetic Registration, the credentialing agency of the Academy of Nutrition and Dietetics, for 6.5 CPEU hours for dietitians for this conference. The Commission has approved credits for past conferences (Activity 143300).
ND: An application will be submitted to the Oregon Board of Naturopathic Medicine for 6.25 general CEUs for Naturopathic Doctors. The Board has approved credits for past conferences. See approval 18-416.
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: 2018 (2019 menu to come)
Garden Crudités: Tree Nuts, Fresh Dipping Sauces To Include Hummus, Beet Hummus, Edamame Hummus,Baba Ganoosh, Olive Tapenade, Taro Chips
Raw Kale Salad: Tahini Dressing, Edamame, Diced Carrots, Craisins, Toasted Walnuts
Som Dtam Malakor "Raw Green Papaya Salad": Green Papaya, Carrot, Red Onion, Garlic, Cucumber, Dry Chilies, Green Bean, Thai Basil, Cilantro, Toasted Peanut, Grilled Lime Wedge, Sambal Mango Vinaigrette
Roasted Chickpea Ratatouille: Eggplant, Artichoke, Zucchini, Yellow Squash, Red Onion, Garbanzo Bean, Fresh Herbs, Tomato Sauce
Quinoa with roasted root vegetables
Baked Potato Bar: Baked Russet Potatoes, Vegan Chili, Sliced Scallion, Salsa, Steamed Broccoli, Roasted Cauliflower, Balsamic Cippolini Onion
Raw Apple, Pear, Steel Cut Oat Streusel: Honey Crisp Apples, D Anjou Pears Topped With a Lightly Seasoned Oats Streusel and Raisins
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.
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.