Debunking Fad Diet Claims: How to Help Overweight and Obese Clients
and Patients Choose the Safest, Most Effective Weight-Loss Program
•Lisa Andrews, MED, RD, LD, CEO Sound Bites Nutrition
As a health professional, you know first-hand just how serious a problem obesity has become in the U.S. The latest figures show that almost 70% of adults are overweight or obese. And the number of children in the same situation is on the rise as well.
Fad diets have been around for years, but lately it seems there are more of them than ever before. And with the number of books and celebrity endorsements—not to mention what’s on the Internet—pushing the legitimacy of fad diet claims, it’s difficult to convince clients that they don’t work. Especially when what people want is what most fad diets offer: a quick and easy fix to their weight problems.
To steer your clients, employees, and students toward safe and effective weight loss, and position yourself as the trusted expert they choose to work with, you have to be up-to-date on both the latest fad diet claims as well as the diets that can be successful. But with so much information coming out so quickly, how can you possibly keep up? What evidence do clients need to see or hear to prove to them that fad diets don’t work? And how do you convince them stick with a plan that will bring them success?
Get answers to these questions and more when you register to attend “Debunking Fad Diet Claims: How to Help Overweight and Obese Clients and Patients Choose the Safest, Most Effective Weight-Loss Program” onThursday, July 13, 2017. Then listen as Lisa Andrews, RD, provides you with information on the latest fad diet claims, the reasons they aren’t safe or won’t work, and how you can explain it all to your clients in terms they can understand and accept. You’ll also learn about several proven methods of weight control that do work, and what you can do to convince individual clients that one of these is a better way to go.
Whether you’re a registered dietitian, health education teacher, physician’s assistant, nurse, or other health professional—anyone who wants to help their clients and students achieve better weight-loss success—this seminar is exactly what you need.
Register today to guarantee your place at this essential learning session. And remember that your entire team in one location can participate with you when you register.
Food and Health Communications Webinar at a Glance
DATE: Thursday, July 13, 2017
TIME: 2 p.m. EDT; 1 p.m. CDT; 12 p.m. MDT; 11 a.m. PDT
PLACE: Your computer
COST: $79 per dial-in site (unlimited attendance at one location) through 6/30/17, $99 thereafter
TO REGISTER: Click here or email email@example.com
For one low price—just $79 (through 6/30/17, $99 thereafter)—you and your entire team at one location can take part in this insightful seminar and get the latest information on the subject from our expert.
Here is just some of what you’ll learn during this in-depth 60-minute seminar:
- How to help your clients achieve better weight-loss success.
- Some of the latest fad diets, including Baetea Teatox Detox Herbal Tea, The Whole30, or “cleanse” programs and how to debunk their claims.
- The safest and most effective diets and how to explain to your clients why these are better options for weight loss.
- Current data on FDA-approved medications for weight loss, and how to explain the pros and cons of using them to your clients.
- Fasting, vegetarianism, high protein/low carb diets: Are any of these viable weight-loss options?
- The science behind the gut microbiome and weight loss.…and much more!
Your webinar registration includes:
- A site license to attend this webinar (invite as many people in one location as you can fit around your computer at no extra charge).
- Downloadable PowerPoint presentations from our speaker.
- The opportunity to connect directly with our speaker during the audience Q&A session.
- One (1) CPE Academy of Nutrition and Dietetics, Dietitians of Canada, Physicians Assistants CME Level 2 education, and ISSA Personal Trainers.
Lisa Andrews has been a Registered Dietitian since 1990 and is the owner of Sound Bites Nutrition, LLC where she counsels individuals and groups on modified diets and weight loss. She holds Bachelor’s and Master’s degrees in nutrition and worked as a clinical dietitian for the VA Medical Center for more than 23 years. She served as a community dietitian for the Nutrition Council of Cincinnati and has taught nutrition courses at the University of Cincinnati and Northern Kentucky University since 1998.
Ms. Andrews serves as a nutrition expert for netwellness.org, shapefit.com, and dietitiancentral.com and is a regular contributor to Food and Health Communications, Phoenix magazine, and Stone Soup, a recipe blog for the Academy of Nutrition and Dietetics. This year, she was awarded the Ohio Recognized Dietitian of the Year Award, and in 2002 won the Ohio Registered Young Dietitian of the Year Award. She can be seen regularly on Fox 19 doing segments on nutrition and cooking demos.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.