Health Benefits of Sea Vegetables — Learn About Their Culinary Uses, Including How Clients Can Incorporate Them Into Their Diets
Suggested CDR Learning Codes: 2010, 2020, 3100, 4040; Level 2
Suggested CDR Performance Indicators: 8.3.6, 10.4.1
This continuing education course reviews the health benefits and culinary uses of edible sea vegetables and includes strategies your clients can use to incorporate them into their diets.
Course content appeared as the CPE Monthly in the June 2016 issue of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Assess the nutritional benefits of sea vegetables.
- Evaluate the four classes of edible sea vegetable varieties.
- Compare three varieties of edible sea vegetables to include in the diet.
Ginger Hultin, MS, RDN, CSO, is a nutrition and health writer and certified specialist in oncology nutrition in Seattle and author of the blog Champagne Nutrition. She’s chair-elect of the Vegetarian Nutrition Dietetic Practice Group and immediate past president of the Chicago 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