This continuing education course will review the role of RDs in dysphagia management and explore the new evidence-based standard for defining texture-modified foods and thickened liquids.

This continuing education course will examine nutrition interventions to support people diagnosed with ALS.

This continuing education course reviews the impact of dietary patterns on stroke risk and poststroke complications.

This continuing education course discusses guidelines for the use of home blenderized feeds in the adult and pediatric population.

Course content appeared as the CPE Monthly in the March 2024 edition of Today's Dietitian.

This continuing education course will evaluate dietary supplements for their safety and efficacy, with a focus on supplements that claim to improve health.

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.