Colorectal Cancer and Nutrition
Suggested CDR Learning Codes: 4040, 4050, 5150, 5220; Level 2
Suggested CDR Performance Indicators: 8.1.4, 8.1.5, 8.3.1, 8.3.6
This continuing education course provides an overview of colorectal cancer, including its epidemiology, and presents evidence for nutrition and lifestyle factors that may influence disease development.
After completing this continuing education course, nutrition professionals will be better able to:
- Explain the public health significance of colorectal cancer (CRC) relative to prevalence in the population and health care costs.
- Outline CRC symptoms and current screening guidelines.
- State potential dietary factors with evidence for either protective or adverse effects on the development of CRC.
Tonia Reinhard, MS, RD, FAND is the author of this material, the director of the coordinated program in dietetics, and clinical nutrition course director at the School of Medicine at Wayne State University. Additionally, she is the author of SuperJuicing, Gastrointestinal Disorders and Nutrition, Superfoods: The Healthiest Foods on the Planet, The Clinical Dietitian’s Essential Pocketguide, and The Vitamin Sourcebook. She is past president of the Michigan Academy of Nutrition and Dietetics.
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