Plant-Based Menus: From Policy to Patient
Plant-Based Menus: From Policy to Patient
Your Price $10.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $24.00 |
| Non-Member | $54.00 |
| Student | $10.00 |
This session presents a panel discussion on a systematic approach to successful implementation of a plant-based default inpatient menu across a large, diverse public health system. Speakers review the recipe development process, menu analysis, execution of sustainability practices and quality improvement measures.
CPE Level: 2 (intermediate knowledge/experience)
CPEU: 1.00 (Valid Until December 31, 2025)
Learning Objectives
- Identify the benefits of a implementing a plant-based diet in reducing chronic disease.
- Describe a collaborative approach to implementing a full plant-based menu in an acute inpatient setting.
- Discuss data collection and analysis of meal acceptability and other indicators.
Performance Indicators
- 11.1.1 Conducts feasibility studies to determine validity of and need for products or services.
- 7.4.5 Establishes goals for improving quality of services provided.
- 2.3.4 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.
Carrina Burke
Moderator
R. Tracy DellItalia
Speaker
Philip DeMaiolo
Speaker
Samantha Morgenstern
Speaker
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