Recorded Webinar: The Health Benefits of Tree Nuts: A Focus on Weight Management

Suggested CDR Learning Codes: 2070, 5370; Level 2
Suggested CDR Performance Indicators: 8.1.3, 8.3.6, 8.4.1

Many scientific studies have highlighted the health benefits of regular tree nut consumption, including reduced risk of cardiovascular disease and type 2 diabetes. A consistent and growing body of evidence indicates moderate consumption of tree nuts poses little risk for weight gain and may be an especially healthy snack. This webinar will review the research showing an association between tree nut consumption and healthy weight, and will examine the mechanisms behind tree nuts' impact on weight management—including nutrient content, satiety value, and digestibility of energy. The practical application of the data will also be presented, leaving attendees with tools to implement in their practices.

The live version of this webinar was presented by Richard D. Mattes, PhD, MPH, RD, and Cheryl Forberg, RD, on Tuesday, January 26, 2016, at 2 pm ET. This recorded version is approved for one hour of continuing education credit. RDs should list code 175 for this activity type.

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Learning Objectives

After completing this continuing education course, nutrition professionals should be able to:

  1. Discuss recent research relating tree nut consumption and healthy weight.
  2. Identify three mechanisms that link tree nut consumption and healthy weight.
  3. Evaluate and respond to patient questions and concerns about eating nuts.
  4. Provide clients with evidence-based recommendations for tree nut consumption.
Course summary
Available credit: 
  • 1.00 CDR
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Course expires: 

Richard D. Mattes, MPH, PhD, RD, is a Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell.

At Purdue University, Dr. Mattes is the Director of the University Public Health Program and the Ingestive Behavior Research Center. He also holds numerous external responsibilities including: Associate editor of American Journal of Clinical Nutrition; editorial board of Chemosensory Perception, Ear, Nose and Throat Journal and Flavour. He is also Secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund. He has received multiple awards, most recently the Babcock-Hart Award from the Institute of Food Technologists. He has authored over 240 publications.

Dr. Mattes earned an undergraduate degree in biology and a Masters degree in Public Health from the University of Michigan as well as a doctorate degree in Human Nutrition from Cornell University. He conducted post-doctoral studies at the Memorial Sloan-Kettering Cancer Center and the Monell Chemical Senses Center.

Cheryl Forberg, RD, is one of the nation's leading advisors on health and nutrition. Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don't have to sacrifice flavor to eat well and that eating well can change your life. She is the chef and nutritionist for NBC's "The Biggest Loser", and has written multiple NYT bestselling books. Her latest is called A Small Guide to Losing Big (January 2015).


This complimentary 1-credit continuing education webinar is brought to you with support from American Pistachio Growers. Please note that American Pistachio Growers provided financial support only and did not have input into the information provided in this course.

The presenters of this course report the following relevant disclosures: Richard Mattes has received grants/research support from Almond Board of California and California Walnut Commission. Cheryl Forberg serves as a consultant to American Pistachio Growers. The presenters have certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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