Bisphenol A: Health Risks and How to Reduce Your Exposure
Suggested CDR Learning Codes: 2000, 2030, 2080, 8018; Level 2
Suggested CDR Performance Indicators: 7.2.1, 8.1.2, 8.2.2, 8.3.6
This continuing education course reviews the research on the health effects of bisphenol A (BPA), regulations concerning the use of BPA, and the major sources of BPA exposure from food and food packaging.
After completing this continuing education course, nutrition professionals should be better able to:
- Educate clients and patients about the health risks of bisphenol A (BPA).
- Identify the major source of BPA in their clients’ and patients’ diets and lifestyles.
- Identify types of food packaging and whether they may contain BPA.
- Assist clients and patients in reducing their daily BPA exposures.
Margaret Wertheim, MS, RDN, CD, is a private practice dietitian in Madison, Wisconsin, specializing in women’s health, infertility, and prenatal nutrition who also authored Breaking the Sugar Habit: Practical Ways to Cut the Sugar, Lose the Weight, and Regain Your Health.
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