Speakers
Healthy for a Lifetime
October 2, 2021
Michael Klaper, MD
Michael Klaper is a clinician, internationally-recognized teacher and speaker on diet and health. In addition to his clinical practice and private consultations with patients, he is a passionate and devoted educator of physicians and other healthcare professionals about the importance of nutrition in clinical practice and integrative medicine. Dr. Klaper has produced numerous health videos, webinars and dozens of articles for both scientific journals and the popular press. He graduated from the University of Illinois College of Medicine in 1972. He served a medical internship at Vancouver General Hospital in British Columbia, Canada, and received training in surgery, anesthesiology and orthopedics at the University of British Columbia Hospital in Vancouver. Additionally, he was trained in obstetrics at the University of California Hospital, San Francisco.
Dr. Klaper served as the Director of the non-profit Institute of Nutrition Education and Research from 1992 through 2015, during which time he conducted a study focusing on people who ate a completely plant-based diet. He was a member of the Nutrition Task Force of the American Medical Student Association and served as an advisor to the National Aeronautics and Space Administration (NASA) project on nutrition for long-term space colonists on the moon and Mars.
Dr. Klaper practiced acute care medicine in New Zealand for three years and from 2009 through 2018, served on staff at the TrueNorth Health Center, a nutritionally-based medical clinic that specializes in therapeutic fasting and health improvement through a whole food, plant-based diet. A member of the American College of Lifestyle Medicine, Dr. Klaper was a member of the American Medical Student Association’s Nutrition Task Force and currently serves on the Advisory Board for the Plantrician Project and the "International Journal of Disease Reversal and Prevention."
Starting in 2018, Dr. Klaper has been the director of the non-profit Moving Medicine Forward Initiative to encourage training in clinically-applied, plant-based nutrition and lifestyle medicine in medical schools. His presentation, “What I Wished I Learned About Nutrition in Medical School” is bringing the ideas of disease reversal through plant-based nutrition and lifestyle medicine to medical schools around the world.
Dr. Klaper served as the Director of the non-profit Institute of Nutrition Education and Research from 1992 through 2015, during which time he conducted a study focusing on people who ate a completely plant-based diet. He was a member of the Nutrition Task Force of the American Medical Student Association and served as an advisor to the National Aeronautics and Space Administration (NASA) project on nutrition for long-term space colonists on the moon and Mars.
Dr. Klaper practiced acute care medicine in New Zealand for three years and from 2009 through 2018, served on staff at the TrueNorth Health Center, a nutritionally-based medical clinic that specializes in therapeutic fasting and health improvement through a whole food, plant-based diet. A member of the American College of Lifestyle Medicine, Dr. Klaper was a member of the American Medical Student Association’s Nutrition Task Force and currently serves on the Advisory Board for the Plantrician Project and the "International Journal of Disease Reversal and Prevention."
Starting in 2018, Dr. Klaper has been the director of the non-profit Moving Medicine Forward Initiative to encourage training in clinically-applied, plant-based nutrition and lifestyle medicine in medical schools. His presentation, “What I Wished I Learned About Nutrition in Medical School” is bringing the ideas of disease reversal through plant-based nutrition and lifestyle medicine to medical schools around the world.
T. Colin Campbell, PhD
T. Colin Campbell has been dedicated to the science of human health for more than 60 years. His primary focus is on the association between diet and disease, particularly cancer. Although largely known for the China Study--one of the most comprehensive studies of health and nutrition ever conducted, and recognized by The New York Times as the “Grand Prix of epidemiology”--Dr. Campbell’s impact also includes extensive involvement in education, public policy, and laboratory research.
Dr. Campbell grew up on a dairy farm and was the first in his family to go to college, receiving his B.S. degree in pre-veterinary medicine at Pennsylvania State University. He completed his education at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry and toxicology. He then spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.
Dr. Campbell’s research experience includes both laboratory experiments and large-scale human studies. He has received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, and authored over 300 research papers.
In order to synthesize the findings of his long and rewarding career, Dr. Campbell, along with his son, Thomas M. Campbell, MD, wrote The China Study: Startling Implications for Diet, Weight Loss and Long-term Health, which has sold more than 2 million copies worldwide. He is also the author of the The New York Times bestseller Whole and The Low-Carb Fraud. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell. His life story and research are featured in the film, Forks Over Knives.
Dr. Campbell grew up on a dairy farm and was the first in his family to go to college, receiving his B.S. degree in pre-veterinary medicine at Pennsylvania State University. He completed his education at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry and toxicology. He then spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.
Dr. Campbell’s research experience includes both laboratory experiments and large-scale human studies. He has received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, and authored over 300 research papers.
In order to synthesize the findings of his long and rewarding career, Dr. Campbell, along with his son, Thomas M. Campbell, MD, wrote The China Study: Startling Implications for Diet, Weight Loss and Long-term Health, which has sold more than 2 million copies worldwide. He is also the author of the The New York Times bestseller Whole and The Low-Carb Fraud. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell. His life story and research are featured in the film, Forks Over Knives.
Brooke Goldner, MD
Brooke Goldner graduated with honors from Carnegie Mellon University for her genetic research in Leukemia and neurobiology. She received her M.D. from Temple University School of Medicine, and was Chief Resident at UCLA-Harbor Residency in Psychiatry. She also holds a certification in plant-based nutrition from Cornell University.
Dr. Goldner was diagnosed with Systemic Lupus Nephritis with stage IV kidney disease at 16 years old and made a startling recovery from her disease at 28 years old using her protocol, which uses supermarket foods. She has been symptom-free ever since, with normal lab results and no trace of disease in her body. Now she educates physicians and patients on how to heal and achieve vibrant health using her protocol and supermarket foods. Dr. Goldner has helped patients with Lupus and a multitude of other diseases.
She is also a best-selling author, the founder of GoodbyeLupus.com., creator of the Hyper-nourishing Nutrition Protocol for Lupus Recovery, and is the author of two best-selling books, Goodbye Lupus and Green Smoothie Recipes to Kick-Start Your Health and Healing.
Dr. Goldner was diagnosed with Systemic Lupus Nephritis with stage IV kidney disease at 16 years old and made a startling recovery from her disease at 28 years old using her protocol, which uses supermarket foods. She has been symptom-free ever since, with normal lab results and no trace of disease in her body. Now she educates physicians and patients on how to heal and achieve vibrant health using her protocol and supermarket foods. Dr. Goldner has helped patients with Lupus and a multitude of other diseases.
She is also a best-selling author, the founder of GoodbyeLupus.com., creator of the Hyper-nourishing Nutrition Protocol for Lupus Recovery, and is the author of two best-selling books, Goodbye Lupus and Green Smoothie Recipes to Kick-Start Your Health and Healing.
Robert Cheeke
Robert Cheeke grew up on a farm in Corvallis, Oregon where he adopted a vegan lifestyle at age 15, weighing just 120 pounds. Today he is the author of the books, Vegan Bodybuilding & Fitness, Shred It!, Plant-Based Muscle, and the new New York Times Bestseller, The Plant-Based Athlete: A Game-Changing Approach to Peak Performance.
He is often referred to as the “Godfather of Vegan Bodybuilding,” growing the industry from infancy in 2002, to where it is today. As a two-time natural bodybuilding champion, Robert is considered one of VegNews magazine's Most Influential Vegan Athletes. He tours around the world sharing his story of transformation from a skinny farm kid to champion bodybuilder. Robert is the founder and president of Vegan Bodybuilding & Fitness and maintains the popular website, VeganBodybuilding.com. He is a regular contributor to No Meat Athlete, Forks Over Knives, and Vegan Strong, is a multi-sport athlete, entrepreneur, and has followed a plant-based diet for more than 25 years.
He is often referred to as the “Godfather of Vegan Bodybuilding,” growing the industry from infancy in 2002, to where it is today. As a two-time natural bodybuilding champion, Robert is considered one of VegNews magazine's Most Influential Vegan Athletes. He tours around the world sharing his story of transformation from a skinny farm kid to champion bodybuilder. Robert is the founder and president of Vegan Bodybuilding & Fitness and maintains the popular website, VeganBodybuilding.com. He is a regular contributor to No Meat Athlete, Forks Over Knives, and Vegan Strong, is a multi-sport athlete, entrepreneur, and has followed a plant-based diet for more than 25 years.
Angelina Stovall-Amos, RD, LMNT
Angelina Stovall-Amos is a Registered Dietitian Nutritionist and native of Lincoln, Nebraska. She chose diabetes as the focus for her dietetic internship and thesis on type 2 diabetes prevention in Native American children. Five years after becoming a dietitian, she was diagnosed with latent autoimmune diabetes of adulthood (type 1.5 diabetes). Understanding that diabetes can be a progressive disease, she wanted to maintain her quality of life for the sake of her family. Adopting a whole food, plant-based diet quickly improved her blood sugar management, lowering her insulin needs. Through her private practice, Nebraska Nutrition Services, Angelina helps her clients advocate for their health through a lifestyle nutrition approach that moves more whole plant foods onto their plates.
She received her Bachelor’s in Dietetics from the University of Nebraska and Master’s in Nutritional Sciences from Oklahoma State University. She holds certification in Vegetarian Nutrition (VN) and has served as the State Coordinator for the VN Dietetics Practice Group for both Nebraska and Kansas.
She received her Bachelor’s in Dietetics from the University of Nebraska and Master’s in Nutritional Sciences from Oklahoma State University. She holds certification in Vegetarian Nutrition (VN) and has served as the State Coordinator for the VN Dietetics Practice Group for both Nebraska and Kansas.
Chuck Carroll
Chuck Carroll is host of the Physicians Committee for Responsible Medicine’s popular “The Exam Room” podcast and is known widely as The Weight Loss Champion, a name given to him by an NFL player for losing an incredible 275 pounds. At just 5 feet 6 inches tall, Chuck weighed 420 pounds and had a 66-inch waist before radically changing his life. Before that he tried and failed countless times to lose weight. Any success he achieved was short-lived as the weight came pouring back on and then some. At his heaviest, he was eating 10,000 calories every day. Some critical steps led Chuck to adopt a plant-based diet, and he is no longer afraid of regaining the weight as he had so many times before. The confidence he gained from the weight loss enabled him to pursue his dream of becoming a reporter where he covered sports and news for CBS and later NBC News Radio. He is also a certified Food for Life instructor in the Washington, D.C. area.
Melissa Sherlock
Melissa Sherlock is certified in plant-based nutrition by the T. Colin Campbell Center for Nutrition Studies through eCornell, has a graduate certificate in Lifestyle Medicine from Creighton University in Omaha, and is a certified Food for Life instructor by the Physicians Committee for Responsible Medicine (PCRM) in Washington, D.C. Melissa is also certified in Forks Over Knives Whole Food Plant-Based Cooking by Rouxbe Online Culinary School.
Having lost both her parents too young to sudden cardiovascular events, Melissa began seeking heart health for herself, and learned that eating for heart health is eating for the health of all systems in the body. She has enjoyed a whole food plant-based diet for ten years. She is a self-professed plant-based foodie, and enjoys cooking, sharing food, poring through cookbooks, exploring the exploding number of fabulous plant-based recipes online, and seeking healthy plant-based options while traveling. She especially enjoys showing people how easy, inexpensive, health-promoting, and delicious plant-based meals can be.
Having lost both her parents too young to sudden cardiovascular events, Melissa began seeking heart health for herself, and learned that eating for heart health is eating for the health of all systems in the body. She has enjoyed a whole food plant-based diet for ten years. She is a self-professed plant-based foodie, and enjoys cooking, sharing food, poring through cookbooks, exploring the exploding number of fabulous plant-based recipes online, and seeking healthy plant-based options while traveling. She especially enjoys showing people how easy, inexpensive, health-promoting, and delicious plant-based meals can be.
The biographies on this page were current as of October 2021. No updates have been made since that time.