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.

Learning Objectives

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

  1. Define functional foods and counsel patients and clients regarding the relationship between functional foods and cardiovascular disease (CVD) prevention.
  2. List specific foods that may reduce CVD risk and describe the foods’ nutritional value.
  3. Assess recent research addressing functional foods and CVD risk.
  4. Identify the mechanism by which plant stanols and sterols have been shown to benefit cardiovascular health.
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
03/21/2012
Course expires: 
03/21/2015
CE Club cost:
$12.00
Cost:
$24.00

Available Credit

  • 2.00 CDR

Accreditation Period

Course opens: 
03/21/2012
Course expires: 
03/21/2015

Price

CE Club cost:
$12.00
Cost:
$24.00
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