This continuing education course reviews the origin of chocolate, how cocoa and cocoa products are made, the bioactive compounds in cocoa and cocoa products and the mechanisms by which they exert healthful effects, and research studies that investigate the health benefits of cocoa. It also provides recommendations for consumption of cocoa and dark chocolate for health benefits.
After completing this continuing education course, nutrition professionals should be better able to:
- Identify cocoa as an excellent source of bioactive compounds including flavonoids and methylxanthines.
- State the mechanisms by which cocoa acts as a therapeutic agent for prevention and treatment of many chronic diseases, particularly cardiovascular disease.
- Discuss recent research studies that investigate the health benefits of cocoa.
- Provide recommendations for cocoa consumption to benefit patients and clients.
Sharon Collison, MS, RD, LDN, CSSD, is an instructor of clinical nutrition in the department of behavioral health and nutrition at the University of Delaware and a freelance writer in Newark, Delaware.
The author has no relevent disclosures to report regarding this program. She has certified that no conflicts of interest exists for this program. View our disclosure policy.
- 2.00 CDR