This continuing education course reviews the leading health concerns of older adults and their dietary needs, macronutrients and fluid recommendations, and plant-based and other diet solutions. 

This continuing education course dives into the new recommendations included in the 2020–2025 Dietary Guidelines for Americans for pregnant and lactating mothers, as well as children aged 0–24 months, and explores potential areas for expansion or revision in the future. 

This continuing education course reviews the role of the RD in the palliative and end-of-life care setting, various specialized services they can provide as a member of the palliative care team, and areas of further research needed.

This continuing education course examines dietary nutrients and their potential immune-supportive role in preventing severe COVID-19 outcomes, and how RDs can educate clients on evidence-based diet patterns. 

This continuing education course details the relationship between ADHD and nutrition status and discusses the efficacy of various nutrition strategies for managing symptoms.

This continuing education course reviews the impact of updated guidelines on low-sodium diets for the general population, individuals with chronic conditions, such as hypertension, heart failure and CKD, and those taking certain medications.

This course explores the role of nutrition in visual development and healthy vision. Nutritional factors in prevention and treatment of age-related macular degeneration, glaucoma, cataract, dry eye disease, and visual complications of diabetes will be reviewed.

This continuing education course explores the roots of health inequities and disparities in the United States. It offers suggestions on how dietitians and other health care providers can engage in interpersonal work to reduce bias and advocate on behalf of their patients.

This continuing education course reviews updated research on fiber and good fats, and how they may influence the risk for type 2 diabetes and support management of the condition and its comorbidities.

This continuing education course will compare plant-based meat (P