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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.

  • 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 for this conference (Activity 143300).

  • ND: The Oregon Board of Naturopathic Medicine has approved 6.25 general CEUs for Naturopathic Doctors. 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

  • 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.

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 2018 - info@nwveg.org - (503) 746-8344