A Plant Based Approach to Eating for Health and Beyond

Wednesday, March 6, 2019

12:00 pm

Li Ka Shing Center for Learning and Knowledge (LKSC) (291 Campus Drive), Rm 130

Sponsored by:
Health Improvement Program

Confused about what to eat and/or what to feed your family? Since not even the experts can agree, it’s easy to understand how you can feel at a loss when trying to decide what to put on the dinner table. This noon-hour class will offer an overview of the benefits of a plant-based diet, from optimizing health and well-being, to caring for our environment, as well as address some common concerns. We will provide plenty of practical tips and strategies to bring plant-based meals to your lunch boxes and dinner table. Learn the nuts and bolts of menu planning, get new recipe ideas, and even learn how to make some simple, yet delicious plant-based meals.

Instructor: Reshma Shah, MD, MPH, is a board-certified pediatric physician practicing in the Bay Area. She has advanced training in plant-based nutrition and cooking. In addition to clinical practice and teaching residents and medical students, she has a strong interest in family health and wellness, with a focus on plant-based nutrition.

Wednesday, March 6, 2019
12:00 pm – 1:15 pm
Li Ka Shing Center for Learning and Knowledge (LKSC) (291 Campus Drive), Rm 130

Class Fee: $40 (STAP/EA funds: Yes) 

Register Here


Class Health / Wellness Science 

General Public, Faculty/Staff, Alumni/Friends
650.723.9649, healthimprovement@stanford.edu
More info:
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