Meeting Archive:
Getting to the Meat of the Mediterranean Diet: How A Mediterranean-Style Eating Pattern with Lean Red Meat Can Support Heart Health

Meeting Description:

The Mediterranean diet is one of the most popular eating patterns and its popularity continues to rise alongside the increasing need for healthier eating patterns and lifestyles. The diet is often characterized by a relatively high consumption of fruits, vegetables, whole grains, nuts/seeds and olive oil, and lower in sweets, sodium and red meat. Interestingly, many Mediterranean countries eat about the same amount or more red meat as the United States, but those countries pair red meat with more fresh vegetables and fruits, whole grains and healthy oils. Recent research shows that a Mediterranean-style eating pattern that includes lean, unprocessed red meat, in addition to poultry and fish, can improve cardiometabolic risk factors.



This webinar focuses on the latest evidence demonstrating how a Mediterranean-style eating pattern that includes a variety of dietary proteins, like lean beef, can support heart health and focuses on how healthcare professionals, like you, can help Americans make changes to incorporate the primary tenets of this eating pattern into their daily routines. Join us as lead researcher Wayne Campbell, PhD and cardiologist Michael Davidson, MD review the research and offer practical tips to help clients and patients make shifts to incorporate lean meats, like beef, into healthy eating patterns.








Upon completion of this activity, participants will be able to:

  1. Identify the key components of the Mediterranean-style eating pattern and its relation to improving cardiometabolic disease risk factors.
  2. Translate evidence-based research supporting lean, unprocessed red meat in a Mediterranean-style eating pattern and the implications on heart health.
  3. Demonstrate practical lifestyle and nutrition strategies for including lean, unprocessed beef into a heart-healthy Mediterranean-style eating pattern.
1. O'Connor LE, Paddon-Jones D, Wright AJ, Campbell WW. Am J Clin Nutr 2018;108:33-40.
Date: Wed, Jul 11, 2018
Time: 12:00 PM MDT
Duration: 1 hour
Host(s): National Cattlemen's Beef Association, a contractor to the Beef Checkoff
 Presenter Information
Wayne Campbell, PhD
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Dr. Campbell's research endeavors include studying the effects of food form, portion size, and dietary patterning, including Mediterranean-style eating pattern, on cardiometabolic risk factors, appetite and weight control. In addition, his expertise includes determining the dietary protein requirements of old and very old adults and evaluating the effects of protein, carbohydrate, and energy intakes and exercise training on macronutrient metabolism, body composition, and muscle strength and function.

Michael Davidson, MD, FACC, FACP, FNLA
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Michael Davidson, MD, FACC, FACP, FNLA is Professor of Medicine and Director of the Lipid Clinic at the University of Chicago and is board-certified in internal medicine, cardiology, and clinical lipidology. An active researcher, Dr. Davidson’s clinical research background encompasses both nutritional and pharmaceutical clinical trials. His extensive research on statins, novel lipid-lowering drugs, and non-pharmacologic risk factor reduction has established him as a key opinion leader in this area. A prolific author and lecturer on lipid disorders, nutrition, and atherosclerosis, Professor Davidson has coordinated more than 1,000 clinical trials in areas of preventive cardiology and published more than 350 articles for leading medical journals and has written 3 books on Lipidology.


Statements of credit will be awarded based on the participant's attendance and completion of an online evaluation/claim credit form. The link to the online evaluation/claim credit form will be available once the webinar has concluded. Please claim your credit by August 15, 2018. If you have questions about this CPEU activity, please contact AKH Inc. at

CME Credit and CPEU Credit provided by AKH Inc., Advancing Knowledge in Healthcare

This activity has been planned and implemented in accordance with the Essential Areas and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of AKH Inc., Advancing Knowledge in Healthcare and FoodMinds. AKH Inc., Advancing Knowledge in Healthcare is accredited by the ACCME to provide continuing medical education for physicians.
AKH Inc., Advancing Knowledge in Healthcare designates this live activity for a maximum of 1.0 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.


Physician Assistants
NCCPA accepts AMA PRA Category 1 Credit™ from organizations accredited by ACCME.

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AKH Inc. is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008. The focus of this activity is rated Level 2. Learners may submit evaluations of program/materials quality to the CDR at

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Commercial Support
This activity is not supported by an educational grant.



Required hardware/software:

A computer with an internet connection

Internet Browser: Internet Explorer 7.x or higher, Firefox 4.x or higher, Safari 2.x or higher, or any other W3C standards compliant browser

Other additional software may be required such as PowerPoint or Adobe Acrobat Reader.


Internal links within this document are funded and maintained by the Beef Checkoff.  All other outgoing links are to websites maintained by third parties.