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 assesses current research findings on garlic’s health benefits, summarizes the mechanisms of action of the various compounds found in garlic, and evaluates the safest and most effective way to reap the benefits of this bulb.

This continuing education course identifies the unique challenges, and examines the nutritional needs, of women with preexisting diabetes who become pregnant.

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.

This continuing education course examines current research on triglycerides and provides recommendations and strategies RDs can use when counseling their clients on management and prevention of CVD.

This continuing education course reviews the absorption, activation, and utiliz