This continuing education course examines current offal usage in the United States and internationally and examines benefits of, considerations for, and barriers to use in the US food market.

This continuing education course identifies the relationship between food allergies and asthma and provides counseling strategies dietitians can use when working with patients.

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.

This continuing education course examines the impact of nutrition and lifestyle on acute and chronic hair loss in women. Course content appeared as the CPE Monthly in the January 2020 edition of Today’s Dietitian. 

This continuing education course examines the health implications of body figure awareness and compares and contrasts this self-concept among adults, adolescents, children, and racial/ethnic groups as it relates to weight management.

This continuing education course examines the nutritional content of apples, exploring their potential role in moderating chronic diseases, culinary uses for the fruit, and practical guidelines for recommending apples to patients. 

This continuing education course examines the relationship between nutrition and dementia, exploring the research into way in which nutrient intake and dietary patterns affect the incidence of dementia and the course of the disease.

Suggested CDR Learning Codes: 4020, 5370, 6010