|   View web version
Today's Dietitian e-Newsletter
Subscribe or Renew
Give a Gift
Digital Edition
October 2021 Connect with us Facebook Twitter Sign up  |  Archive  |  Advertise
Editor's e-Note
From Omnivore to Herbivore

As the trend in plant-based eating continues to skyrocket and as companies respond by rolling out numerous plant-based alternatives in the meat, poultry, seafood, dairy, and snack categories, dietitians will increasingly encounter clients and patients who want to cross over from being omnivores to herbivores.

In this month’s E-News Exclusive, Today’s Dietitian (TD) provides counseling strategies for RDs with clients who want to make the transition from being meat eaters to vegetarians or vegans.

After reading the article, visit TD’s website at to read the digital edition of the October issue, which includes articles on West Indian plant foods, sustainability and planetary health, sports nutrition for bariatric athletes, and plant-based meat alternatives.

We want to thank you for stopping by our virtual booth at the National Conference this month. While we couldn’t see you in person, we hope you were able to access digital versions of our highly anticipated conference issues, learn more about TD’s 2022 Spring Symposium, and chat with members of the TD team. Next year, we hope to see you in person at our Spring Symposium in Bonita Springs, Florida!

Please enjoy the E-Newsletter and give us your feedback at, and don’t forget to like us on Facebook and follow us on Twitter.

— Judith Riddle, editor
e-News Exclusive
Counseling Clients Who Want to Become Vegetarians or Vegans
By Densie Webb, PhD, RD

When your client or patient decides to forgo meat and make the switch to a vegetarian or even a vegan diet, are you prepared to counsel them on how to make the transition as smooth and stress-free as possible?

Today’s Dietitian speaks with Libby Mills, MS, RD, LDN, FAND, a national spokesperson for the Academy of Nutrition and Dietetics, about advising clients on how to become vegetarian or vegan. Here are a few tips she offers on how to help them be successful in making the change.

Plan for Protein
One of the biggest concerns of becoming a vegetarian or vegan is getting enough protein without meat on the plate. The protein recommendation for most adults is 0.8 g/kg of body weight. That works out to be 55 g/day for a 150-lb person. While there’s no official recommendation for increased protein intake for those aged 65 and older, research suggests 1 to 1.2 g/kg may be needed to help maintain muscle mass. That works out to be 68 to 82 g per day. If appetite has waned in your older clients, then getting the most protein bang per meal is critical. There are plenty of plant foods that provide protein, of course, but advising on the wisest choices for their unique circumstances and tastes can ensure adequate protein intake, especially for older clients.

Being well versed in vegetable-based meat substitutes and plant-based milks can make the transition much easier for some. There’s an increasing variety of plant-based meat and milk alternatives, and more recently, plant-based seafood alternatives from which to choose.

Full story »
Continuing Education
Learn functional foods’ role in chronic disease prevention in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at, and earn two CEUs!

Upcoming Live Webinars

A Generational Approach to Healthy Eating for People with Prediabetes and Diabetes
Wednesday, November 3, 2021, 2–3 pm ET
Presented by Toby Smithson, MS, RDN, LD, CDCES, FAND
1 CEU FREE | Sponsored by Fresh Avocados – Love One Today® | Register Now » Advertisement

Turn Cranky Eaters into Creative Ones: Helping Parents Broaden Food Acceptance
Thursday, November 11, 2021, 2–3 pm ET
Presented by Yaffi Lvova, RDN
1 CEU | Register Now »

Closing the Racial Diabetes Gap with African Heritage-Centered Plant-Based Diets
Thursday, November 18, 2021, 2–3:30 pm ET
Presented by Constance Brown-Riggs, MSEd, RDN, CDCES, CDN, Celine Heskey, DrPH, MS, RD, Adante Hart, MPH, RDN, and Kelly Toups, MLA, RD, LDN
1.5 CEUs | Register Now »

A Review of Key Changes to the New USDA Pediatric Feeding Guidelines
Thursday, December 2, 2021, 2–3 pm ET
Presented by Wendy Sue Swanson, MD, MBE, FAAP, David Jeong, MD, Carina Venter, PhD, RD, and Edith Bracho-Sanchez, MD
1 CEU FREE | Sponsored by SpoonfulONE | SpoonfulONE was approved by the CDR to offer 1.0 CEU for this webinar. | Register Now »

Confidence: How to Find Your Voice and Use It to Boost Your Business
Wednesday, December 8, 2021, 2–3 pm ET
Presented by Bonnie Taub-Dix, MA, RDN, CDN
1 CEU | Register Now »

Recorded Webinars

Healthier Kidneys Through Your Kitchen: Earlier Nutrition Intervention for Chronic Kidney Disease
Presented by Rebecca Schlueter, RD, LD
1 CEU | Access the Recording »

Key Methodologies in Diagnosing Malnutrition
Presented by Ainsley Malone, MS, RD, CNSC, FAND, FASPEN
1.5 CEUs | Access the Recording »

Healthy Aging: Beyond the Usual Advice to Eat Well and Stay Active
Presented by Christine Rosenbloom, PhD, RDN, FAND
1 CEU FREE | Sponsored by Beneo Institute | BENEO INSTITUTE was approved by the CDR to offer 1.0 CPEU for this webinar. | Access the Recording »

Carbohydrate Restriction for Obesity and Diabetes: What Does the Evidence Say?
Presented by Jonathan Clinthorne, PhD, and Kristin Kirkpatrick, MS, RD
1.25 CEUs FREE | Sponsored by Simply Good Foods USA, Inc. | Simply Good Foods USA, Inc, was approved by the CDR to offer 1.25 CPEUs for this webinar. | Access the Recording »

Recently Added Self-Study Courses

Potassium and Hypertension
Nutrition and MS: Strategies for RDs
The Role of Nutrition and Lifestyle Changes in Managing GERD
The Dairy Controversy: An Evidence-Based Look
The Role of Alternative Proteins in Building Sustainable Food Systems
Update on Caffeine and Health: Beyond the Basics
Research Updates for Gout
Nutrition in Nonalcoholic Fatty Liver Disease
Oxidation in Foods

2022 Spring Symposium

Continuing education that includes some fun in the sun! Benefit from the combination of high-quality content and a world-class resort location at the 2022 Today's Dietitian Spring Symposium. Join your colleagues at the Hyatt Regency Coconut Point Resort and Spa in Bonita Springs, Florida, May 22–25, 2022! Take advantage of our early registration rate of just $399 and register now to save!

Early Registration

2021 Spring Symposium Recorded Sessions

The 2021 Today’s Dietitian Spring Symposium Recorded Session Package features 14 credit hours of high-quality continuing education content in a variety of topics in nutrition and dietetics. If you missed this year’s event you can still take advantage of this unique educational opportunity for a one-time fee of just $525. Buy now »
In this e-Newsletter
Field Notes
Food Insufficiency Linked to Lack of Mental Health Services During Pandemic

A national study published in Public Health Nutrition found that Americans experiencing food insufficiency were three times as likely to lack mental health support during the COVID-19 pandemic than those not experiencing food insufficiency.

The most extreme form of food insecurity, food insufficiency occurs when families don’t have enough to eat. Among a nationally representative sample of 68,611 adults who participated in the US Census Household Pulse Survey in October 2020, 11% reported food insufficiency. Of those, 24% also reported an unmet mental health need compared with 9% of food-sufficient adults.

“Hunger, exhaustion, and stress related to not getting enough food to eat may lead to depression and anxiety,” says lead author Jason Nagata, MD, an assistant professor of pediatrics at the University of California, San Francisco.

“The experience of food insecurity could lead affected people to prioritize food over other needs such as seeking health care, using up considerable time and energy to navigate food pantries and free meal services, or locate and visit affordable food stores.”

Read more »
Other News
Report on Global Convenience Nutrition Market
The market research firm ReportLinker announced the release of a report on the convenience nutrition market, which has experienced significant growth in the past year.

Study Evaluates Front-of-Package Labels, Nutrition
A new meta-analysis bolsters evidence for front-of-package nutrition labeling’s ability to nudge consumers toward more healthful choices, according to findings published in PLOS Medicine.
Print Preview
In the November/December Issue

Holiday Foods From Around the World

MNT for Long COVID Patients

Spotlight on the ‘Southern Diet’

Expanded Roles in Diabetes Care

Nutrition’s Impact on Mental Health
Find solutions on our ToolKit Page
Tech & Tools
All-in-One Home Workout Bench
FITBENCH FREE is a compact workout bench equipped with training accessories—including kettlebells, dumbbells, resistance bands, foam rollers, and more—and storage space for those accessories. Designed primarily for home use, it’s lighter and more portable than FITBENCH’s other models. Learn more »

Diversity CE Course for Fitness Professionals
The American Council on Exercise (ACE) debuts a new continuing education course for fitness professionals on implicit bias and promoting diversity, equity, and inclusion in practice. Free for ACE Certified Professionals, the course comprises six modules with learning activities. Learn more »
Gift Shop
From messenger bags and tote bags to apparel and journals, the Today's Dietitian gift shop has the perfect gift for long-time professionals, recent grads, or even the RD-to-be. Check out our secure online shop today or call toll-free 877-809-1659 for easy and fast ordering.
Advertising Opportunities
Have a product or service you want to market to dietitians and nutrition professionals or an open position that you need to fill quickly? Today’s Dietitian offers many flexible advertising programs designed to maximize your results. From print advertising to E-Newsletter sponsorships, website advertising to direct mail opportunities, Today’s Dietitian helps achieve your goals. Email our experienced account executives today for more information or call 800-278-4400! is the premier online resource to recruit nutrition professionals. Post your open positions, view résumés, and showcase your facility's offerings all at!
Ask the Expert
Have a dietetics-related question that you'd like our expert Toby Amidor, MS, RD, CDN, FAND, to answer? Email or send a tweet to @tobyamidor, and we may feature your query!