Skin Cancer and Nutrition
Suggested CDR Learning Codes: 4000, 4040, 5150; Level 2
Suggested CDR Performance Indicators: 8.1.4, 8.1.5, 8.3.1, 8.3.6
This continuing education course evaluates the current research on dietary interventions that may affect the risk of developing skin cancer and analyzes the possible mechanisms involved with the disease.
Course content appeared as the CPE Monthly in the February 2015 issue of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Differentiate among the different types of skin cancers and identify risk factors for the disease.
- Evaluate proposed dietary interventions that may affect skin cancer risk.
- Advise patients about which foods to choose to reduce skin cancer risk and address the mechanisms involved in its development.
Mary Rodavich, MS, RD, LDN is a clinical dietitian and freelance writer based in Pittsburgh.
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.
- 2.00 CDR