Components of Healthful Grilling
Suggested CDR Learning Codes: 2000, 4040, 8040, 8060; Level 2
Suggested CDR Performance Indicators: 7.2.1, 8.4.1, 8.4.3, 10.2.9
This continuing education course explores the differences between indirect and direct grilling methods, discusses the techniques for cooking a safe and tasty outdoor meal, and examines the research related to disease risk and consumption of grilled meat. It also explores evidence about optimal grilling practices that support health and reduce risks associated with consumption of heterocyclic amines and polycyclic aromatic hydrocarbons.
Course content appeared as the CPE Monthly in the June 2018 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Compare and contrast grilling techniques to promote quality, safe, and nutritious foods.
- Discuss health risks associated with consumption of heterocyclic amines and polycyclic aromatic hydrocarbons.
- Define safe temperatures for meat, poultry, and fish consumption.
- Distinguish safe and effective techniques for cleaning a grill.
- Describe the RD’s role in educating patients and consumers about safe, effective, and healthful grilling techniques.
Cassie Vanderwall, MS, RD, CD, CDE, CPT, is a Madison, Wisconsin-based freelance food and nutrition writer, the manager for the University of Wisconsin (UW) health dietetic internship program, and a clinical nutritionist at UW Health.
The author has no relevant 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