This continuing education course discusses avoidant/restrictive food intake disorder (ARFID), the most recent classification method that attempts to eliminate difficulties that have existed in diagnosing and treating feeding disorders.

This continuing education course examines the current evidence relating to beans’ health benefits, nutrient composition, and cooking methods and shares strategies RDs can use to help clients incorporate beans into their diets.

This continuing education course explores how the Nutrition Facts label and front of package labeling affect consumers’ food purchases and consumption habits.

This continuing education course reviews the current research on prebiotics, including their impact on digestion, inflammation, weight, and bone health.

This continuing education course addresses consumers’ growing interest in fermented foods, concerns about fermented food safety, and fermented foods as sources of probiotics that support health and treat disease.

This continuing education course identifies and examines research relating to weight changes during and after breast cancer treatment and explores how RDs can work with patients to help them achieve a healthy weight.

This continuing education course explores the health implications of coffee consumption.

This continuing education course reviews the origin of chocolate, how cocoa and cocoa products are made, the bioactive compounds in cocoa and cocoa products and the mechanisms by which they exert healthful effects, and research studies that investigate the health benefits of cocoa.