Recorded Webinar: Understanding the Science of Diet and Cancer Risk: Assessing the “Meat” Behind the Evidence
Suggested CDR Learning Codes: 5150, 4040, 9020, 4000; Level 2
Suggested CDR Performance Indicators: 2.1.8, 4.1.2, 6.2.3, 8.3.6
Cancer is a complex disease, and media headlines promote new causes or cures for it nearly every day. Clearly, cancer is a major public health concern, and as you know, diet is believed to play an important role in mediating cancer risk. As a health professional, you are in a position to offer valuable insights on diet and nutrition, including providing perspective to the public that helps them weigh the risks and benefits of their individual food choices for improving their overall health.
In fact, health professionals and other experts regularly communicate the importance of balance and variety for better health, in the context of the total diet and overall lifestyle choices. Including nutrient-dense foods in a balanced diet, along with being physically active and maintaining a healthy weight, are science-based recommendations that nutrition experts can use to empower patients, clients and the public to live healthier lives.
Join Roger Clemens, DrPH, Kevin Maki, PhD, CLS, FNLA, FTOS, FACN, and Melissa Joy Dobbins, MS, RDN, CDE, as they put cancer risk into perspective by sharing strategies for interpreting research findings, offering insights on how to frame studies in the appropriate context of the overall body of scientific evidence and providing guidance on translating the research into accurate, consumer-friendly messages for various audiences.
The live version of this webinar was presented on Tuesday, April 26, 2016. This recorded version is approved for 1.5 hours of continuing education credit. RDs should list code 175 for this activity type.
By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.
After completing this continuing education course, nutrition professionals should be able to:
- Provide science-based recommendations on including nutrient-dense foods in a balanced diet, along with being physically active and maintaining a healthy weight to empower patients, clients and the public to live healthier lives
- Translate research into accurate, consumer-friendly messages for a variety of audiences
- Educate their peers and consumers on the scientific evidence that supports beef’s role in a healthy and balanced diet
Roger Clemens, DrPH, is an adjunct Professor of Pharmacology and Pharmaceutical Sciences within the University of Southern California (USC) School of Pharmacy and also serves as the Executive Vice President of Polyscience Consulting and is the Chief Scientist at Daedalus Humanitarian. He served on the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety and dietary lipids and health. He is a spokesperson for the Institute of Food Technologists (IFT) and the American Society for Nutrition (ASN), a fellow in the American College of Nutrition and a reviewer, editor and contributor for numerous academic journals and publications. Roger received a BA in Bacteriology, an MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry, all from the University of California, Los Angeles.
Kevin Maki, PhD, CLS, FNLA, FTOS, FACN, serves as the Chief Science Officer for several researched-based organizations, including the Midwest Center for Metabolic & Cardiovascular Research, Great Lakes Clinical Trials and MB Clinical Research. He is also an adjunct faculty member in the Department of Nursing at DePaul University in Chicago. Kevin is also a Fellow of the American College of Nutrition, the Obesity Society and the National Lipid Association. He has authored more than 160 papers in peer-reviewed journals as well as numerous books and book chapters. Kevin received a BS in Exercise Science Research from Northern Illinois University, an MS in Exercise Physiology, Preventive and Rehabilitative Cardiovascular Health, and a PhD in Epidemiology/Public Health Sciences from University of Illinois at Chicago.
Melissa Joy Dobbins, MS, RDN, CDE, is a nationally recognized dietitian, speaker, blogger, podcaster and media trainer with more than 20 years’ experience. She is the founder of Sound Bites, Inc. where she promotes “sound science, smart nutrition and good food” and she is known as ‘The Guilt-Free RD’ – “because food shouldn’t make you feel bad!” A certified diabetes educator and former supermarket dietitian, Melissa is currently a spokesperson for the American Association of Diabetes Educators and is a former national media spokesperson for the Academy of Nutrition and Dietetics. Melissa specializes in coaching other health professionals on media, social media and presentation skills, with an emphasis on effective ways to engage and empower their audiences to make their own well-informed health decisions based on facts, not fear.
This complimentary 1.5 credit continuing education webinar was funded and accredited by The Beef Checkoff. The presenters of this program report the following relevant disclosures: Dr. Maki has received research funding from The Beef Checkoff and Melissa is a member of the Beef Expert Bureau. They have certified that no conflict of interest exists for this program. View our disclosure policy.
About our sponsor:
BeefNutrition.org is funded by The Beef Checkoff and managed by the National Cattlemen's Beef Association, (a contractor to The Beef Checkoff). Every beef farmer and rancher and every beef importer contributes to a fund called the beef checkoff which is used to support educational webinars and nutrition resources. Registered dietitians and nutrition communication experts at NCBA work on behalf of America’s farmers and ranchers to provide the latest in beef research and resources to help you and your clients live better with lean beef.
- 1.50 CDR