Is There a Place for Meat on the Menu? — Challenges in Interpreting the Research
Suggested CDR Learning Codes: 2000, 4000, 8018; Level 2
Suggested CDR Performance Indicators: 8.1.2, 8.3.6
This continuing education course reviews questions regarding the healthfulness of meat—more specifically, beef—that stem from philosophical, environmental, medical, and public health concerns.
After completing this continuing education course, nutrition professionals should be better able to:
- Explain how epidemiological data linking red meat consumption with increased disease risk may be misinterpreted.
- Identify two nutritional factors that improve in red meat when animals are fed their natural diet.
- Identify at least one reason vegetarians often exhibit lower BMI scores than meat eaters.
- Discuss environmental factors that improve when animals are raised in a more sustainable manner.
Course content was written by Bonnie Y. Modugno (1957–2017), MS, RD, who was a nutrition consultant, speaker, author, and blogger specializing in weight management, maternal and infant nutrition, and metabolic health.
Bonnie Y. Modugno, MS, RD, reported the following relevant disclosure: she served as a consultant to the McDonalds Owners of Southern California and previously served as a consultant to McDonald’s Corporation. She certified that no conflict of interest exists for this course. View our disclosure policy.
- 2.00 CDR