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CUSTOMER COMMENTS

Kerrie Kuntz: "This book and assessment were fabulous! Great information and well written! Case studies as assessment a great idea!

Alicea Rodig: "Very informative and enjoyable."

Cathleen Engel: "I especially liked the page number reference for explanations to answers."

Diane Eberle: "I really enjoyed reading the book. It was informative and will be helpful in both of my areas of work as a dietitian as well as a lactation consultant who works with vegetarian clients."

Patricia Vanderwalker: "It was convenient and very interesting."

Sharon Garvin- "Just wish I was taught this way in college. I would have made a better dietitian."

Ruby Burggrabe: "Very organized book step by step."

John Radcliffe: "Well organized and up to date."

Mary Bedford: "I am a CDM in Campus Dining and with many students switching to vegetarian diets taking this course can help me to understand & help educate anyone with any questions or even if they just want to talk about their dietary change. I really enjoyed this course."

Linda Greenwald: "Very practical and useful information that clears up many vegetarian myths."

Donna McNeill: "I enjoyed the case studies. This book is very in depth and exactly what I needed. My husband became a vegetarian recently to improve his diet, and the information and research (and recipes) have been very useful."

OVERVIEW AND INSTRUCTIONS

Welcome to the self-directed accredited learning program for The New Becoming Vegetarian. The program consists of a book of the same title by Vesanto Melina, MS, RD and Brenda Davis, RD and this study guide. The program is designed to help you understand the principles of vegetarian nutrition and apply these to practical situations. It is also designed to help you earn 28 Level 2, Continuing Professional Education Units (CPEUs.)

To get the most out of this self-directed accredited learning program, it is suggested that you adhere to the following four steps:
· Review the objectives in the study guide.
· Read and study the book.
· Assess what you have learned by answering the self-assessment questions in this study guide.
· Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM enclosed as a separate sheet. If you scored less than 80% correct, re-read the appropriate sections of the book and until you score at least 80% correct.
After you have successfully completed the program, complete and mail the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM to:

Wolf Rinke Associates, Inc.
P.O. Box 350,
Clarksville, MD 21029
or Fax to (410) 531-9282.

Enjoy The New Becoming Vegetarian!
Vesanto Melina, MS, RD
Web http://www.nutrispeak.com

LEARNING OBJECTIVES

Upon completion of this accredited, self-directed learning program, the nutrition professional will be able to:

• Distinguish between the different types of vegetarian diets;
  
• Identify foods that fit into different types of vegetarian diets;
  
• Use findings from recent research on diet in counseling clients about prevention and treatment of chronic diseases (coronary artery disease, hypertension, cancer, and diabetes) and the use of vegetarian diets;
  
• Communicate potential health benefits of vegetarian diets;
  
• Pinpoint potential areas of difficulty in meeting nutritional needs, along with solutions for vegetarian and near-vegetarian clients;
  
• Apply knowledge about functions and interactions of vitamins to identify potential deficiencies in vegetarian diets;
  
• Assist clients in meeting recommended intakes for protein, iron, zinc, calcium, vitamin D, riboflavin, fiber, and essential fatty acids, on a plant-based diet;
  
• Identify the variables in vegetarian diets that help explain risk for chronic diseases;
  
• Discuss the advantages of plant proteins compared to animal proteins;
  
• Identify the current accepted method of assessing protein quality of different foods;
  
• Calculate recommended protein intakes for vegetarians;
  
• Suggest ways to increase absorption of iron and zinc in typical vegetarian diets;
  
• Identify food preparation practices by which vegetarians can increase absorption of iron and zinc;
  
• Identify the variables affecting osteoporosis risk;
  
• Describe various ways to meet calcium needs on vegetarian diets;
  
• Make appropriate recommendations for meeting vitamin D needs;
  
• Distinguish among vitamins and minerals that are typically high in vegetarian diets and those for which intake may be marginal;
  
• Assist vegetarian and vegan clients in meeting their nutritional needs at all stages of the life cycle;
  
• Compare nutrient needs by vegetarians during pregnancy and lactation to needs prior to pregnancy;
  
• Suggest dietary changes to help pregnant and lactating vegetarian women meet nutrient needs;
  
• Identify key nutrients for vegetarian children and suggest acceptable food sources for each of these nutrients;
  
• Construct sample menus that meet nutritional needs of vegetarian (including vegan) children and adults;
  
• Suggest techniques parents could use to increase the variety of foods eaten by vegetarian children and teens and to improve their nutrient intakes;
  
• Assist vegetarian athletes meet nutrient requirements;
  
• Apply findings on the nutrient needs of older vegetarians;
  
• Identify specific food choices to help adolescent vegetarians meet calcium needs;
  
• Discuss appropriate guidelines for weight management in vegetarians;
  
• Assist vegetarians in practical matters related to family and social situations;
  
• Assist with menu planning and food choices for families and for institutional menus.

ABOUT THE AUTHOR

Vesanto Melina, MS, RD, completed her under-graduate and graduate work at the University of Toronto and the University of London, England. She has taught nutrition at the University of British Columbia in Vancouver and at Seattle's Bastyr University. She is co-author of the 2003 Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets. She was a coordinator for the Vegetarian Nutrition section (Chapter 10) of the American Dietetics Association's Manual of Clinical Dietetics. Vesanto is widely known in the media-press, TV and radio. She is an internationally known speaker and has presented workshops on the topic of vegetarian nutrition to over 2200 dietitians across North America. Vesanto received the prestigious Clintec award for leadership in dietetics. She regularly consults for government, industry, and for individual clients from her office in Langley (near Vancouver) British Columbia. Her website is www.nutrispeak.com

Vesanto's publications include:

Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets. American Dietetic Association and Dietitians of Canada. J Am Diet Assoc. 2003;103(6):748 and Can J Diet Pract Res. 2003;64(2):62 online at http://www.webdietitians.org/Public/GovernmentAffairs/92_17084.cfm

A new food guide for North American vegetarians. Messina V, Melina V, Mangels AR. J Am Diet Assoc. 2003;103(6):771 and Can J Diet Pract Res. 2003;64(2):82 online at http://www.dietitians.ca/news/downloads/Vegetarian_Food_Guide_for_NA.pdf

The New Becoming Vegetarian. Melina V, Davis B. The Book Publishing Company, 2003.

Raising Vegetarian Children. Stepaniak J, Melina V. McGraw-Hill, 2002.

Becoming Vegetarian. Melina V., Davis B. Wiley Canada, 2003; The Book Publishing Company, 1995; Macmillan Canada, 1994. in French, as "Devenir Vegetarien", published by Les Editions de l'Homme, Quebec, 1996, and in Portuguese as "Tornar-se Vegetariano", Editora Campus, Brazil, 1998.

Healthy Eating for Life to Prevent and Treat Cancer, Physicians Committee for Responsible Medicine with V. Melina. John Wiley Press 2002.

Manual of Clinical Dietetics, Chapter 10, Vegetarian Nutrition. (Vesanto Melina acted as a chapter coordinator.) American Dietetic Association and Dietitians of Canada, 2000.

Becoming Vegan. Davis B, Melina V. The Book Publishing Company, 2000.

The Good Cook Book. Potvin Y, Melina V. Yves Veggie Cuisine, 2000.

Cooking Vegetarian. Melina V, Forest J. Macmillan Canada, 1996; John Wiley and Sons, 1998.

The Manual of Nutritional Care, Nutrition for the Adult Vegetarian. (Vesanto Melina acted as chapter coordinator). British Columbia Dietitians' and Nutritionists' Association, 4th edition, 1992. (Endorsed by the British Columbia Medical Association.)

Eating Your Way to a Healthy Lifestyle. Crawford (Melina) V. Nursing B.C. 24 (5):16 1992.

Infant Feeding and Vitamin Supplementation Survey. Walsh MT, and Crawford (Melina) V. Canadian Public Health Association. Presentation June 18, 1986.

Junk Food in Our Schools? A look at student spending. Crawford (Melina) V. L., Journal of the Canadian Dietetic Association, 1977; 38(3):193.

Treatment of Homocystinuria with a Low Methionine Diet, Supplemental Cystine and a Methyl Donor, by Perry TL, Crawford (Melina) VL, et al, The Lancet, 1968; ii: 474, August 31.

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