Recorded Webinar: What’s New in the World of Carbohydrates

Suggested CDR Learning Codes: 2070, 4030; Level 2
Suggested CDR Performance Indicators: 8.1.1, 8.1.3, 8.3.6, 13.2.1

The 2015 Dietary Guidelines for Americans (DGAs) announced components of healthy eating patterns that can be difficult to parse for both RDs and their patients and clients. While patients and clients are seeking specific, actionable recommendations, it can be difficult for RDs to parse the DGAs in order to identify those recommendations.

One particular area of uncertainty is the recommendations relating to carbohydrates. This webinar provides an overview of the science behind the carbohydrate recommendations of the DGAs. It discusses the latest evidence relating to appropriate carbohydrate consumption, together with practical strategies for counseling patients and clients regarding the inclusion of healthful carbohydrates in their diets.

The live version of this webinar was presented by Joanne Slavin, PhD, RD, professor and prior member of the Dietary Guidelines Advisory Committee, on Thursday, November 3, 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.

By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.

Learning Objectives

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

  1. Discuss the latest science behind carbohydrate recommendations.
  2. Understand the key guidance relating to carbohydrates in the DGAs.
  3. Identify regulations that have been implemented relating to carbohydrates in foods.
  4. Communicate to patients evidence-based recommendations for consuming carbohydrates.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Joanne Slavin, PhD, RD, is a professor in the Department of Food Science and Nutrition at the University of Minnesota. She teaches FScN 4612 Advanced Human Nutrition. She has presented more than 350 invited scientific lectures around the world on topics including dietary fiber, carbohydrates, whole grains, protein, and the role of diet in disease prevention.

She has an active research group currently working in gut health, satiety, and related health outcomes. She is the author of more than 250 scientific publications and numerous book chapters and review articles and has advised 65 graduate students who work in universities, food companies, and health care facilities.

She is a Science Communicator for the Institute of Food Technologists and a member of numerous scientific societies, including the Academy of Nutrition and Dietetics and the American Society for Nutrition (ASN). She received the 2013 ASN General Mills Institute of Health and Nutrition Innovation Award, an award given to an investigator whose scientific contribution advance the understanding of the health benefits of whole grains. She gave the 2015 W.O. Atwater Memorial Lecture at the ASN meeting. She was a member of the 2010 Dietary Guidelines Advisory Committee for the US Department of Agriculture. She is a frequent source for the media on topics ranging from kid’s eating to sports nutrition.

Dr. Slavin received BS, MS, and PhD degrees in Nutritional Sciences from the University of Wisconsin-Madison and is a registered dietitian. She grew up on a dairy farm in southern Wisconsin that she still owns with her 2 sisters.

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

Dr. Slavin reports the following relevant disclosures: In the past 12 months, she has received research funding from the Mushroom Council (gut health), Pepsico (oatmeal and gut health), Nestle Healthcare (FODMAPs), and DSM (fiber fermentation). She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


Please login or create an account to take this course.