Meat or not? Vegan or not? Should we change our diet?

Living in New Zealand means red meat is a typical part of our daily eating. Beef, pork, lamb, sausages – our parents, grandparents, great- grandparents even, have been eating red meat for significant years past. Now, there appears to be a movement away from the Sunday Roast! Could we have been wrong all these years, or is it just another blip in the diet market?
This seminar is about unpacking some of the ideas surrounding the current shift in research thought towards a plant-rich and even a plant-based diet. We will drill down to find the microscopic, and then pan out to find the big picture, that may explain why this extraordinary trend has arrived and its relevance for our regular eating rituals.


Course outline

Red meat consumption has become a topical subject in recent news. This seminar will focus briefly on current and sometimes conflicting research on dietary guidelines in this area, and why this may be occurring. Increase your knowledge in this contentious area, keep confusion at bay, and take the steps you need to maintain long term well-being with strategic health choices.

Learning outcomes

o Become knowledgeable about both the benefits and shortcomings of red meat consumption.
o Discover how the microscopic world of antioxidants and microbiota play a part in your long- term health.
o Become knowledgeable about plant rich and plant-based eating.
o Examine the world impact of red meat consumption.
o Learn how to embrace both old and new innovative eating approaches in a way that does not compromise your healthy nutrition.


  • Saturday 16 November, 9:30am -1:00pm
  • $55.00 incl. GST
  • The University of Auckland, City Campus
  • Presented by Vicki Martin-MacKay, Registered Dietitian

Seminar presenter

Vicki Martin-Mackay

Vicki Martin-Mackay

Registered Dietitian

Vicki is a Registered Dietitian with many years of nutritional counselling and teaching experience. She has a private nutrition practice specialising in assisting those with challenging health conditions utilising both integrative nutrition and complementary medicine approaches. Along with her Otago University Dietitian training, Vicki has completed a naturopathic diploma and studied traditional Chinese medicine extensively in China and Japan. She has also worked for many years in the health food industry. Currently, she is studying towards a Masters’ Degree in Health Sciences at the University of Auckland. Vicki strives to bring a balance of both clinical nutritional experience and evidence-based study to her practice and teaching.

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