Functional Foods to Reduce Cardiovascular Disease Risk
Suggested CDR Learning Codes: 2010, 2020, 4040, 6020; Level 2
This continuing education course examines the major categories of functional foods that may prevent cardiovascular disease and share tips RDs can use to help patients and clients incorporate them into their diet.
Course content was written by Megan Tempest, RD, a clinical dietitian and freelance writer based in Colorado.
After completing this continuing education course, nutrition professionals should be able to:
- Define functional foods and counsel patients and clients regarding the relationship between functional foods and cardiovascular disease (CVD) prevention.
- List specific foods that may reduce CVD risk and describe the foods’ nutritional value.
- Assess recent research addressing functional foods and CVD risk.
- Identify the mechanism by which plant stanols and sterols have been shown to benefit cardiovascular health.
- 2.00 CDR