This continuing education course discusses guidelines for the use of home blenderized feeds in the adult and pediatric population.

Course content appeared as the CPE Monthly in the March 2024 edition of Today's Dietitian.

This continuing education course reviews coffee’s effects on cognition, how its impact varies based on consumption patterns, its physiological and neurophysiological effects, and consumption recommendations.

This continuing education course identifies the relationship between food allergies and asthma and provides counseling strategies dietitians can use when working with patients.

Course content was written by Damaris Cruz, MS, RD, CSR, LDN, a Miami-based clinical registered dietitian.

This continuing education course will evaluate dietary supplements for their safety and efficacy, with a focus on supplements that claim to improve health.

This continuing education course discusses how RDs can play a vital role in helping people achieve sustainable weight loss, given their extensive knowledge of the biological responses to weight change.

This course will provide an overview of the ways that trauma affects nutrition care and review the current research linking trauma to

This continuing education course provides a brief review of research on the topic of nutrigenomics—how gene expression is influenced by diet and lifestyle factors such as food, nutrition, stress, and toxins.

This continuing education course reviews the unique role of HCl on digestion and health.

In his 2021 book, The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World, author Mark Hyman, MD, introduces the pegan diet concept.

This continuing education course reviews research that measures the impact of family meals and the involvement of children in meal preparation on child health and well-being, the barriers and challenges families face, and the ways nutrition professionals can help