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 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.