GLP-1 receptor agonists have greatly changed the way chronic conditions like type 2 diabetes and obesity are managed.

This continuing education course explores foods that are classified as ultraprocessed, food processing methods that are utilized during the creation of ultraprocessed foods, and ultraproc

This continuing education course reviews the history and prevalence of alpha-gal syndrome, describes the widespread existence of alpha-gal in foods and other products, discusses the dietary changes necessary to manage the condition, and highlights emerging research and potential medical breakthro

This continuing education course examines the impact of breast-feeding on the development of the infant microbiome.

This continuing education course reviews the metabolism of vitamin D, the interrelationship between vitamin D and diabetes, and the mechanisms of this relationship on diabetes and its complications.

This continuing education course provides an overview of how dietary and supplement sources of omega-3 fatty acids influence both inflammatory markers for people with metabolic syndrome as well as their health outcomes.

This continuing education course provides a brief overview of menopause and describes the pathophysiology and nutrition interventions that may be implemented with the help of an RD.

This continuing education course examines the risk factors for and health effects of food insecurity in older adults, highlights available food assistance programs and their impact, and provides nutrition professionals with strategies to improve older adults’ food security.

This continuing education course explores the effects of elevated blood homocysteine levels, known as hyperhomocysteinemia, on health and disease risk. The biosynthesis of homocysteine will be reviewed.