I am available to speak to classrooms and environmental groups on a variety of topics related to the benefits of plant-based eating. I am certified in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies and have a master’s degree in Teacher Education from Harvard’s Graduate School of Education.

As a former high school teacher of History and Behavioral Science, I love curriculum development! Let me create a presentation that meets your needs.

I am sensitive to the complex emotional ties surrounding food and share evidence-based information without judgment. I’m located in the Boston area and make frequent trips to Maine. I may be able to travel or recommend an alternate speaker upon request.

Presentations

Curriculum and presentation length can be tailored to your classroom or group needs upon request.

Food Choices and the Environment (45 minutes)

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                                                                                                             Olla Gozha / CC 2.0

Learning objectives

After this presentation, students should be able to:

  • Compare the environmental savings of some commonly recommended “green” tips (such as shutting off the water when brushing your teeth, or switching to LED light bulbs) with the impact of making different food choices
  • Describe the impact of greenhouse gas emissions methane, CO2, and Nitrous Oxide and their sources
  • Explain the relationship between deforestation and agriculture
  • Compare the water and land usage required to produce different foods
  • Identify the link between fertilizer use and environmental “dead zones” in the oceans
  • Explain the impact of different food choices on wild-life
  • Create a list of 3 “earth friendly” meal ideas and explain the reason behind their food choices

What Is The Optimal Diet? (45 minutes)

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Patrick Feller / CC 2.0

Learning objectives

After this presentation, students should be able to:

  • Identify the 5 leading causes of death in the United States and their link to nutrition
  • Define “whole food, plant-based”
  • Describe the importance of protein, anti-oxidants, calcium and common food sources for these nutrients
  • Identify the sources of dietary cholesterol and associated health risks
  • Discuss what role supplements should play in a healthy diet
  • Explain the concept of “food as medicine” and discuss what role nutrition can play in disease prevention

The Politics of Food (45 minutes)

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Corn Field / CC 2.0

Learning objectives

After this presentation, students should be able to:

  • Describe how the U.S. Dietary Guidelines are Formed
  • Explain the role of the U.S.D.A. in food regulation
  • Name some food subsidies in the United States
  • Explain how the corn subsidy has impacted animal agriculture and the processed food industry
  • Discuss the concerns associated with industry lobbyists and conflicts of interest
  • Define the term “cherry picking” as it relates to scientific research studies
  • Examine the role industry-funded studies play in consumer perception of nutrition

Interested in having me speak? Please contact me for availability!