Dietary Triple Threat: COVID, Climate & Chronic Conditions

Presentation Date: Thursday, May 6, 2021 at 7:00 p.m. CST

Presentation Description: Pre-pandemic, 11-million deaths annually were diet-related and the quantity and nutrition quality of food was significantly decreasing due to environmental degradation and climate. Now, COVID is causing disruption to the food-system and has showed us the intersection between communicable and noncommunicable diseases. It is clear that it is no longer sufficient for dietitians to focus solely on how diet is effecting our individual patients; we must consider how it is effecting our planet and our future. We need to take the lead in ensuring, that healthy sustainable food is available for a growing population, as a basic means to fight disease and climate change. The audience will be encouraged to seize this moment to advocate for the food system and the public health and nutrition system that we need going forward; because, without nutrition policies addressing climate, pandemics and chronic disease our long-term future is compromised and our planetary health will continue to suffer. Additionally, strategies for implementing The Planetary Health Diet and motivating individual behavior change will also be discussed.

Proposed Learning Objectives:
  1. The attendee will be able to explain the critical impact that climate has on our food supply and how food production has a critical impact on climate and the global burden of disease and cite ways to advocate for change.
  2. The attendee will recognize that obesity is a common denominator of associated coexisting conditions and underlying socioeconomic factors linked to worse outcomes from Covid-19.
  3. The attendee will understand the fundamental principles of the planetary health diet and be motivate to incorporate them into all dietary guidance that they provide.

CDR Performance Indicators:
3.1.3,  3.3.5,  12.1.2,  12.2.1

Lorraine Mongiello PicLorraine Mongiello DrPH, RDN, BC-ADM CDE is a tenured professor of Interdisciplinary Health Science and Nutrition as well as the Academic Coordinator of the Master’s Degree Program in Clinical Nutrition at New York Institute of Technology (NYIT) in Old Westbury, New York. She received her doctorate in Public Health from City University of New York (CUNY) and Master’s Degree in Nutrition and Public Health from Columbia University. For more than 30 years, Dr. Mongiello, a registered dietitian/nutritionist (RDN), board certified in advanced diabetes management (BC-ADM) and a certified diabetes educator (CDE) has specialized in public health, nutrition and the prevention and treatment of chronic disease. She was the director of the Campaign Against Diabetes at CUNY and, for 10 years, director of a hospital-based diabetes program serving 500 people annually. Additionally, she has provided medical nutrition therapy in obesity programs, long-term care facilities, pediatric clinics, hospitals, an early intervention program, a dialysis center and in private practice. Her research focuses on diabetes, obesity and how the environment impacts diet, health and health behaviors. She has published five peer reviewed articles on these topics, given numerous presentations and media interviews.