Adding Spice for a Healthier Life — Evidence Shows Antioxidant-Rich Herbs and Spices May Cut Chronic Disease Risk

Suggested CDR Learning Codes: 2010, 2090, 3100, 4040; Level 2

This continuing education course examines five herbs and spices that are excellent sources of antioxidants, reviews the major health benefits of antioxidant intake, and offers strategies on how to encourage clients to incorporate more antioxidants into their diets.

Course content appeared as the CPE Monthly in the March 2012 issue of Today's Dietitian. It was written by Megan Tempest, RD, a clinical dietitian and freelance writer based in Colorado.

Learning Objectives

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

  1. Assess at least five herbs and spices that are high in antioxidant activity.
  2. Examine the mechanism by which antioxidants are believed to protect the body from free radical damage.
  3. Evaluate recent research on antioxidants in herbs and spices.
  4. Provide guidance to clients regarding the use of antioxidant-rich herbs and spices in cooking.
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
Course expires: 

Available Credit

  • 2.00 CDR


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