This continuing education course discusses how RDs can play a vital role in helping people achieve sustainable weight loss, given their extensive knowledge of the biological responses to weight change.

This course will provide an overview of the ways that trauma affects nutrition care and review the current research linking trauma to

This continuing education course provides a brief review of research on the topic of nutrigenomics—how gene expression is influenced by diet and lifestyle factors such as food, nutrition, stress, and toxins.

This continuing education course reviews the unique role of HCl on digestion and health.

In his 2021 book, The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World, author Mark Hyman, MD, introduces the pegan diet concept.

This continuing education course reviews research that measures the impact of family meals and the involvement of children in meal preparation on child health and well-being, the barriers and challenges families face, and the ways nutrition professionals can help

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 relationship between nutrition and skincare health. Research studies investigate this relationship and its effect on certain skin disorders.

This continuing education course provides an overview of the types, causes, and pathology of pancreatic cancer. It reviews the major risk factors for pancreatic cancer and explores protective dietary and lifestyle behaviors.

This continuing education course examines the current research on the gut microbiome’s influence on nutritional status. It discusses the relationship between the microbiome and digestion of macro- and micronutrients.