Facebook
Twitter
LinkedIn
ForwardThe Health Benefits of Fermented Foods
This continuing education course addresses consumers’ growing interest in fermented foods, concerns about fermented food safety, and fermented foods as sources of probiotics that support health and treat disease. It explores the history and significance of fermented foods, what happens during fermentation to increase food safety and nutritional value, how gut microbes and fermented foods influence gut health, how they compare and contrast with probiotic supplements and manufactured functional foods, and the evidence that fermented foods contribute to health and are effective in treating disease.
Course content was written by Bonnie Y. Modugno (1957–2017), MS, RD, who was a nutrition consultant, speaker, author, and blogger specializing in weight management, maternal and infant nutrition, and metabolic health.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Discuss the history of and five basic uses for fermented foods in the human diet.
- Explain the basic chemical process by which fermentation occurs.
- Identify at least five ways fermented foods and probiotics exert a positive influence on gut health.
- Outline how fermented foods compare and contrast with probiotic supplements and manufactured functional foods.
Additional Information
Bonnie Y. Modugno (1957–2017), MS, RD, was a nutrition consultant, speaker, author, and blogger specializing in weight management, maternal and infant nutrition, and metabolic health in private practice. She was well known to the readership of Great Valley Publishing.
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.
Available Credit
- 2.00 CDR