-
About
Our Story
back- Our Mission
- Our Leadershio
- Accessibility
- Careers
- Diversity, Equity, Inclusion
- Learning Science
- Sustainability
Our Solutions
back
-
Community
Community
back- Newsroom
- Discussions
- Webinars on Demand
- Digital Community
- The Institute at Macmillan Learning
- English Community
- Psychology Community
- History Community
- Communication Community
- College Success Community
- Economics Community
- Institutional Solutions Community
- Nutrition Community
- Lab Solutions Community
- STEM Community
- Newsroom
- Macmillan Community
- :
- Nutrition Community
- :
- Nutrition Blog
- :
- Opting for plant-based proteins might just add yea...
Opting for plant-based proteins might just add years to your life
- Subscribe to RSS Feed
- Mark as New
- Mark as Read
- Bookmark
- Subscribe
- Printer Friendly Page
- Report Inappropriate Content
09-17-2020
09:25 AM
Evidence and enthusiasm for emphasis on plant-based proteins continues to grow. A recent study in the Journal of the American Medical Association further demonstrated that replacing plant-based protein foods for animal-based proteins not only reduced premature death overall, but death from heart disease. Tofu, veggie burgers and beans anyone? Just made enchiladas last night with soy crumbles and beans. 😋
Link to news story:
Link to journal article:
https://pubmed.ncbi.nlm.nih.gov/32658243/
Labels
You must be a registered user to add a comment. If you've already registered, sign in. Otherwise, register and sign in.
About the Author
Jamie Pope, a Registered Dietitian Nutritionist and Adjunct Assistant Professor at Vanderbilt University, has worked in the areas of obesity research, health promotion, heart disease prevention, and since 2000 teaching introductory nutrition. Beyond the classroom, she adapted portions of her nutrition courses to produce a Massive Open Online Course attracting more than 175,000 participants from around the world. This experience earned Jamie an Innovation in Teaching award from the Vanderbilt University School of Nursing. She is the co-author of the textbook entitled Nutrition for a Changing World. Now in its second edition, the text is in use in over 140 universities across the U.S. and the recipient of a 2020 Textbook Excellence Award. Most recently she developed and produced an audio course for Learn25.com (Nutrition 101: Understanding the Science and Practice of Eating Well) that is also featured on platforms like Apple Books and Audible. Jamie holds a Master’s of Science degree in Nutrition and post graduate work in Health Psychology. She is a Fellow of the Academy of Nutrition and Dietetics. Jamie is an active member and serves on the board of the Textbook and Academic Authors Association. She has authored or contributed to numerous scientific and popular press publications. Jamie also held several corporate positions, serving as nutrition consultant and media representative.
