Thursday, May 25, 2017

Plant-based Prevention Of Disease (P-POD) conference, May 18-20, 2017 - University of New Mexico, Albuquerque, New Mexico

The 4nd annual national Plant-based Prevention Of Disease (P-POD) conference series is intended to offer an evidence-based look at how the risks of society’s major preventable diseases may be affected, and reduced, by certain plant-based approaches to eating.


Invited Speaker presenting on: Fish and Fish Oil Supplements: Review of Health Effects and Concerns in Chronic Disease



Presentation Viewable here

Two Roundtable Discussion Presentations on

Cognitive Decline and Emotional Disorders” and  “Strategies for Promoting Patient Behavior Change toward Improved Personal and Global Health






 
 
 
 
















Friday, January 20, 2017

Kindly Kitchen Cafe - Boone NC Plant Based Nutrition Talk

 Dr. Tim Radak joins us at Kindly Kitchen to answer any questions about the benefits of plant based diets, and what does an optimal diet look like based on available research. He will also highlight protein requirements for adults and dispel remaining myths about protein needs and sources for optimizing health. 




https://www.facebook.com/events/224597224666859/





Thursday, May 19, 2016

Wait, Where’s the Steak?


Walden faculty member Dr. Tim Radak and DNP student Catherine Murray share why it’s time to reduce the meat in our diets and start investigating the deliciousness that is plant-based eating.
Posted on August 18, 2016





image: https://www.waldenu.edu/-/media/Walden/general-media/newsroom/spotlight-blog/content-images/spotlight-veggies-500x-250.jpg?la=en&hash=018C90985CF04CA467E9F65E416DEE22FB6F2CEF

image: https://www.waldenu.edu/-/media/Walden/general-media/newsroom/spotlight-blog/content-images/catherine-murray-version-2.jpg?la=en&hash=AA680A101ED747F3086D4CFC30DF9D19B4C17F70
Catherine Murray
If you were told that eating a primarily plant-based diet may not only prevent, but treat and reverse disease, would you believe it? That’s the position Catherine Murray, a Doctor of Nursing Practice (DNP) student, found herself in as she listened to Dr. Tim Radak, a faculty member in the School of Health Sciences and registered dietician, as he presented at the Plant-Based Prevention of Disease Annual National Conference in Raleigh, North Carolina, this spring.
You can lower your weight naturally, stabilize your blood sugar, and lower your blood pressure, all of which reduce your risk for preventable diseases. “We know we can reverse these diseases,” Dr. Radak explains. “That’s how much the body wants to do the right thing.”
image: https://www.waldenu.edu/-/media/Walden/general-media/newsroom/spotlight-blog/content-images/timothy-radak-cropped.jpg?la=en&hash=4380A49A9FA6C0C7838299F66B6B0849D3EDF0D2
Tim Radak
It can lead to high-quality sleep. “I can’t get over how much better I sleep. I’m in my 60s, so it’s not the easiest thing to do,” Murray explains. This, Dr. Radak points out, is also linked to stress reduction. The better you sleep, the more prepared you will be for all life throws your way.
You will increase your endurance, physically and mentally. “Eating a plant-based diet is eating unadulterated, unprocessed food, the way it was intended to be consumed,” Murray explains. “I’ve noticed that not only can I do more, longer, I also think more clearly.”
Ready to increase your intake of plant-based foods and reduce your meat consumption? Here are a few recommendations:
Rethink your plate. If you’re focused on a plate that’s one part meat, one part grain, and one part vegetable, envision a satisfying, one-pot dish. Maybe it’s choosing a bean and rice meal, going Mexican or Thai, or making a curry. “There’s so much out there,” Dr. Radak says. “Most of the world eats plant- based to begin with, so ethnic food may be a nice place to start for ideas.”
Rethink how you consume protein. When writing your grocery list, slowly shift away from animal-based products and toward more vegetables, fruits, legumes, and whole grains, which also contain the protein your body needs. “We typically get two to three times the amount of protein our bodies need to run efficiently, so a plant-based diet helps us shift to more reasonable levels,” explains Dr. Radak.
The next time you go to a restaurant, choose a plant-focused dish. “The restaurant industry says the top trend is to put a plant-based item on the menu because they’re finding you don’t need to be a vegetarian or vegan to have interest in these menu selections. Seventy percent of the population chooses them on a weekly basis,” Dr. Radak says.
Two places to start are Forks Over Knives and the Physician’s Committee for Responsible Medicine. “These sites have a lot of recipes—and they aren’t hard to make or expensive. Make your plate colorful and have fun with it,” Murray says. “I eat more calories and carbs than ever in my life and I’m still losing weight. You will enjoy your food more because the full flavor comes out in plant-based meals.” —Claire Blome

Read more at https://www.waldenu.edu/connect/newsroom/spotlight/2016/wait-wheres-the-steak#1WY00lXJIbzd4OCi.99

May 2016


Plant-based Prevention Of Disease (P-POD) conference, May 19-22, 2016 - North Carolina State University, Raleigh NC

The 3nd annual national Plant-based Prevention Of Disease (P-POD) conference series is intended to offer an evidence-based look at how the risks of society’s major preventable diseases may be affected, and reduced, by certain plant-based approaches to eating.


Invited Speaker presenting on: Implications of Essential Fatty Acid Metabolism for Clinical Practice regarding Emotional or Cognitive Disorders


http://preventionofdisease.org/project/timothy-radak-rd-drph-mph/

 







Sunday, September 13, 2015

Plant-based Prevention Of Disease (P-POD) conference, Sept 11-13, 2015 - North Carolina State University, Raleigh NC

The 2nd annual national Plant-based Prevention Of Disease (P-POD) conference series is intended to offer an evidence-based look at how the risks of society’s major preventable diseases may be affected, and reduced, by certain plant-based approaches to eating.


Invited Speaker presenting on: Essential Fatty Acids –  Health effects, controversies, and recommendations for plant-based diets


http://preventionofdisease.org/project/timothy-radak-rd-drph-mph/

See presentation here
https://drive.google.com/open?id=0B8KGIVLwfdklZE9GTFA0eTNkQ00






Tuesday, November 18, 2014

1st annual national Plant-based Prevention of Disease Conference, Asheville NC - Nov 14-16, 2014


1st annual national P-POD Conference, Asheville NC Nov 14-16, 2014:

a collaboration of nonprofits without commercial funding;
continuing education for health professionals, students, public
about reducing major disease risks via plant-based nutrition.



The annual national Plant-based Prevention Of Disease (P-POD) conference series is intended to offer an evidence-based look at how the risks of society’s major preventable diseases may be affected, and reduced, by certain plant-based approaches to eating.


Invited Speaker presenting on: Translating Plant-based research into Application


http://preventionofdisease.org/project/timothy-radak-rd-drph-mph/

See presentation here https://drive.google.com/file/d/0B8KGIVLwfdklQWw1WURJWEN4bUk/view?usp=sharing











Thursday, January 23, 2014

Interviewed and quoted for Childhood Obesity Piece for Winter/Spring 2014 Walden University Alumni Magazine


http://www.waldenu.edu/about/newsroom/publications/articles/2014/01-combating-childhood-obesity