This continuing education course reviews the unique role of hydrochloric acid (HCI) on digestion and health.

This continuing education course examines and categorizes several forms of anemia and details their symptoms. It also discusses ways in which anemia is diagnosed and treated and the role nutrition plays in prevention and treatment. 

This continuing education course reviews the epidemiology of sports-related injuries and discusses the role that nutrition plays in each stage of injury.

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.