Eating Patterns to Lower Cancer Risk

Spread of Walnuts, Gourds, Broccoli, Figs, and Berries

More than One Route to a Plant-Based Diet (1 hour FREE CE credit). In this webinar, we will explore several different patterns: the research behind them and ways that they can be used or adapted to make it easier for people to find a diet to lower cancer risk that works for them as a long-term healthy lifestyle.

Program Description

A predominantly plant-based diet is one of the key elements in recommendations to reduce cancer risk. Multiple ways to achieve this have been identified. In this webinar, we will explore several different patterns: the research behind them and ways that they can be used or adapted to make it easier for people to find a diet to lower cancer risk that works for them as a long-term healthy lifestyle. A question and answer session will follow presentations by Karen Collins, MS, RDN, CDN, and Sharon Palmer, RDN.

Presenters

  • Karen Collins, MS, RDN, CDN: a registered dietitian who serves as a nutrition advisor to the American Institute for Cancer Research and is known for her expertise in diet and cancer prevention.
  • Sharon Palmer, RDN: a registered dietitian and author of The Plant-Powered Diet. Palmer is known for her expertise in plant-based nutrition and its beneficial effects on health and wellness.

Learning Objectives

At the conclusion of this presentation, the participant will be able to:

  • Identify, compare and contrast several different predominantly plant-based eating patterns.
  • Explain current research findings regarding each of these patterns and the potential to reduce cancer risk.
  • Describe practical steps for making various cancer-protective eating patterns practical and enjoyable.
  • Translate lessons learned from different eating patterns to steps that can be applied to any eating pattern to enhance its healthfulness and flavor.

Target Audience

This activity should be of substantial interest to registered dietitians (RDs), dietetic technicians, registered (DTRs) and other health care professionals.

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