This continuing education course describes the role zinc plays in the body, especially in the growth and development of children, and guides RDs in identifying, preventing, and managing deficiency.

This continuing education course reviews the history of the gluten-free (GF) diet, nutrient deficiencies commonly associated with celiac disease (CD) and nonceliac gluten sensitivity (NCGS), and nutrient fortification in the United States.

This continuing education course reviews the association between dietary fiber consumption and risk factors for CVD, including the possible mechanisms of action and the impact of the specific subgroups of dietary fiber.

This continuing education course examines the appeal of popular crash diets in relation to weight loss and their cultural implications.

This continuing education course identifies and examines food safety issues of concern to specific high-risk patients, including pregnant women, infants, young children, the elderly and persons who are immunocompromised due to disease or pharmacological therapy.

This continuing education course defines the importance of nutrition in the outcome of dialysis patients and explores possible mechanisms that cause or promote poor nutritional status, with a specific emphasis on nutritional interventions.

This continuing education course reviews the impact of sarcopenia on the aging population, its pathophysiology, and prevention and treatment strategies.

This continuing education course examines current research on chronic kidney disease and provides recommendations and strategies RDs can use when counseling their clients on management and prevention.
 

This continuing education course identifies the nutritional content, health benefits, and culinary uses of barley, and provides recommendations for the ways clients can incorporate it into their diets.