Tips for nutrition in practice
Watch this video lesson and then answer the discussion question by navigating to the Comments section located at the bottom of this lesson and replying to our discussion task comment.
In this video, Emma:
- Addresses common questions that arise for those new to whole food plant-based eating;
- Explains how and where to obtain common nutrients of concern in a whole food plant-based diet;
- Provides examples of how to meet dietary RDIs and suggested daily targets, including a “day in the life of a plant-based eater” to meet nutritional needs; and
- Discusses where and which supplements may be warranted.
Emma Strutt is an Australian accredited practising dietitian and nutritionist, who earned her Bachelors of Nutrition and Dietetics from the University of the Sunshine Coast. Initially working within the Sunshine Coast Hospital system, Emma now runs a private practice, Greenstuff Nutrition. She has also worked as a Research Assistant at QIMR Berghofer Medical Research Institute. Emma is a Fellow of the Australiasian Society of Lifestyle Medicine, holds a Certificate in Plant-Based Nutrition through eCornell University and is a qualified yoga teacher. Having followed a plant-based diet for over a decade, Emma passionately advocates the benefits of plant-based nutrition through her private practice work. She has also developed a wellbeing and education program for her local community. Emma is a member of the Dietitians Association of Australia and the Australasian Society of Lifestyle Medicine.
All references are available in a single PDF, which can be downloaded from the ‘References and further resources’ lesson.
1. Mariotti F, Gardner CD. Dietary protein and amino acids in vegetarian diets-a review. Nutrients. 2019;11(11).
2. NHMRC. Nutrient Reference Values. 2019.
3. Rizzo, NS et al. Nutrient profiles of vegetarian and non-vegetarian dietary patterns. J Acad Nutr Diet. 2013; 113(12):1610-1619.
4. Zeuschner, CL et al. Vegetarian diets, is there a clinical application? Med J Aust. 2013; 199(4):S27-S32.
5. Iron and vegetarian diets | The Medical Journal of Australia. Accessed September 24, 2020. https://www.mja.com.au/journal/2013/199/4/iron-and-vegetarian-diets
6. Absorption of iron from whole diets: a systematic review | The American Journal of Clinical Nutrition | Oxford Academic. Accessed September 24, 2020. https://academic.oup.com/ajcn/article/98/1/65/4578342
7. World Health Organization, Food and Agriculture Organization of the United Nations, eds. Vitamin and Mineral Requirements in Human Nutrition. 2nd ed. World Health Organization ; FAO; 2004.
8. Fields, C., & Borak, J. (2009). Iodine Deficiency in Vegetarian and Vegan Diets. Comprehensive Handbook of Iodine, 521–531.
9. Australian Population Health Development Principal Committee. The prevalence and severity of iodine deficiency in Australia. December 2007.
10. Saunders, AV et al. Omega-3 polyunsaturated fatty acids and vegetarian diets. MJA. 2013; 199(4):s22-s2