Dietary Influences on Lung Cancer: An Evaluation of the Research and Strategies to Help Counsel Patients

Suggested CDR Learning Codes: 4040, 4050, 5150, 5330; Level 3
Suggested CDR Performance Indicators: 8.1.5, 8.3.1, 8.3.6


This continuing education course explores the latest research on diet and the risk of lung cancer and discusses common nutrition-related consequences of the disease. RDs can apply the research to reduce their clients’ risk of developing lung cancer and improve the lives of those being treated for the disease.

Course content appeared as the CPE Monthly in the November 2014 issue of Today’s Dietitian.

Learning Objectives

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

  1. Evaluate trends in the risk factors for lung cancer.
  2. Assess current research on beta-carotene and lung cancer.
  3. Identify three common nutrition-related side effects of lung cancer patients.
  4. Develop nutrition care plans for lung cancer survivors.
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
Course expires: 
CE Club cost:

Julie Lanford, MPH, RDN, CSO, LDN is the author of this article who serves as the wellness director for Cancer Services in Winston-Salem, North Carolina. She coordinates survivorship and prevention programs and also writes the organization’s prevention and survivorship blog at

The author has no relevant disclosures to report regarding this program.  She has certified that no conflict of interest exists for this program.  View our disclosure policy.

Available Credit

  • 2.00 CDR


CE Club cost:
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