Sustainability in Foodservice: The RD’s Role in Implementing Sustainable Practices

This continuing education course explores the dietitian’s role in educating foodservice staff and clients on sustainability efforts and implementing sustainable practices in food service systems, including those pertaining to waste reduction, resource conservation, and the acquisition of equipmen

Recorded Symposium Session 2023: 40 Years of the American Institute for Cancer Research: What It Means for Dietitians

Just over 40 years ago, the American Institute for Cancer Research (AICR) was founded based on what was then a radical idea: that everyday eating and lifestyle choices affect people’s chances of getting cancer. Decades of research since then have changed the understanding of how cancer develops.

Recorded Webinar: An Interprofessional Approach to Food and Fitness After Cancer

Recorded Webinar: An Interprofessional Approach to Food and Fitness After Cancer

The Role of Omega-3 Fats in Cancer

This continuing education course reviews the role of omega-3 fats from both dietary and supplement sources in cancer risk reduction, trea

Webinar: An Interprofessional Approach to Food and Fitness After Cancer

Webinar: An Interprofessional Approach to Food and Fitness After Cancer

Chemotherapy and Food-Drug Interactions

This continuing education course reviews the use of chemotherapy, explains food-drug interactions, exami

Nutrition and Pancreatic Cancer

This continuing medical education course provides an overview of the types, causes, and pathology of pancreatic cancer.

Health Benefits of Yogurt

This continuing education course summarizes the health effects of yogurt, especially in chronic conditions such as gastrointestinal diseases, obesity, diabetes, and CVD

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