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.

This continuing education course reviews the nutrient density of edible fungi and the impact mushrooms have on environmental sustainability. Different varietals are compared and contrasted and their effect on health outcomes such as weight management is discussed.

This continuing education course discusses the complexities of childhood peanut allergy prevention, diagnosis, and management and provides recommendations and practical advice for prevention and management.