The Impact of Whole Grains on Health

Suggested CDR Learning Codes: 2020, 4030, 4040, 5150, 5160, 5190, 5220, 5260; Level 2

This continuing education course examines the health benefits of eating whole grains and provides recommendations for RDs to suggest to their clients and patients who want more whole grains in their diet.

Course content appeared as the CPE Monthly in the May 2013 issue of Today's Dietitian. It was written by Densie Webb, PhD, RD, a freelance writer, editor, and industry consultant in Austin, Texas.

Statement of Potential Conflict of Interest: The author provides consulting services to General Mills, Inc.

Learning Objectives

After completing this continuing education activity, nutrition professionals should be able to:

  1. Describe the difference between whole grains and refined grains.
  2. Propose three dietary recommendations for whole grains.
  3. Evaluate five diseases/conditions common in the US population that can be reduced by consuming whole grains.
  4. Assess some of the barriers to increasing the consumption of whole grains.
  5. Provide clients and patients with whole grain choices and ways in which they can incorporate them into their diet.
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
05/02/2013
Course expires: 
05/02/2014
CE Club cost:
$12.00
Cost:
$24.00

Available Credit

  • 2.00 CDR

Accreditation Period

Course opens: 
05/02/2013
Course expires: 
05/02/2014

Price

CE Club cost:
$12.00
Cost:
$24.00
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