The Role of Flax in the Diet — Learn About Its Nutritional Content and Potential to Help Prevent and Manage Various Medical Conditions
Suggested CDR Learning Codes: 2010, 2020, 3100, 4000; Level 2
Suggested CDR Performance Indicators: 8.3.6, 8.4.2, 10.4.1
This continuing education course reviews the nutritional content of flax and explores its potential to assist in preventing and managing various medical conditions. It also guides dietitians in making recommendations about the use of flax in the diet.
Course content appeared as the CPE Monthly in the August 2016 issue of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Assess the active nutritional components in flax.
- Distinguish the differences and benefits of flax in its whole, defatted, and oil forms.
- Identify at least three medical conditions for which flax may be used as a treatment.
- Counsel clients on ways to incorporate flax into their diets.
Jessica Cording, MS, RD, CDN, works with a variety of medical populations and life stages in private practice, and clinical and outpatient settings. She is also a regular contributor to a range of online and print publications.
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