Medical Foods — Learn How They Manage Disease and Ways to Incorporate Them in Practice
Suggested CDR Learning Codes: 2000, 2040, 2070, 2090, 3100, 5000, 5130, 5160, 5190, 5220, 5290, 5300, 5400, 5410, 5460; Level 3
This continuing education course will provide an overview of medical foods and how they’re used in the management of disease, explain the nutrition professional’s role in using these products, and offer strategies on how to begin incorporating them in practice.
Course content appeared as the CPE monthly in the September 2012 issue of Today’s Dietitian. It was written by Mary Franz, MS, RD, LDN, a research dietitian at Harvard University and a freelance medical and science writer.
After completing this continuing education course, nutrition professionals should be able to:
- Distinguish medical foods from dietary supplements and nutraceuticals.
- Evaluate the active ingredients and physiological effects of five medical foods.
- Identify protocols for third-party reimbursement for medical foods.
- Instruct clients and other healthcare providers on the potential benefits of medical foods.
- 2.00 CDR