To Dairy or Not to Dairy? Translating the Science for Your Clients
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To Dairy or Not to Dairy? Translating the Science for Your Clients

With the growing popularity of plant-based food options, this session will explore the science behind the nutritional, health and sustainability qualities of dairy and plant-based dairy alternatives. Enjoy a complimentary breakfast as you discover the opportunities both can play in fueling your client's day.

Jim White, RDN

Jim White, RD, is a sports nutrition expert who has been working with athletes to transform their bodies and minds for over 15 years. Jim believes that proper nutrition is the key foundational element for all athletes, no matter what their sport or workout.
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Learning Objectives

  1. Describe the history and evolution of dairy and dairy alternatives over time.
  2. Identify trends pertaining to consumption of dairy and dairy alternatives and describe consumer beliefs driving these trends.
  3. Compare the types of yogurt and dairy alternatives on the market, based on how they are made.
  4. Differentiate key attributes (i.e., presence of lactose, protein content, vitamin and mineral content) of both dairy and dairy alternatives.
  5. Describe the research detailing the benefits of dairy and dairy alternatives.
  6. Discover practical applications for how both dairy and dairy alternatives can optimize performance.

Course Procedure

  1. Enroll in the course.
  2. View the course content.
  3. Take the test. (You must score 80% to pass. If you do not pass, you may retake the test.)
  4. Print your certificate of completion.

Course Content

  • To Dairy or Not to Dairy? Translating the Science for Your Clients
  • Session Handout
  • To Dairy or Not to Dairy? Translating the Science for Your Clients