Food Safety Issues of Concern for High-Risk Patients
This continuing education course identifies and examines food safety issues of concern to specific high-risk patients, including pregnant women, infants, young children, the elderly and persons who are immunocompromised due to disease or pharmacological therapy. The course provides recommendations and strategies RDs can use when counseling patients so the most important food safety messages are heard and followed.
After completing this continuing education course, nutrition professionals should be able to:
- State two to four foodbourne pathogens of special concern to specific client groups.
- Name two or more food sources and/or preparation methods associated with various foodbourne pathogens.
- Appraise specific motivators that may influence clients' and patients' safe eating behaviors.
- Effectively counsel patients and clients on specific foods to avoid and preparation methods to follow while immuno-suppressed or compromised.
Pat Kendall, PhD, RD, is a professor emeritus in the department of food science and human nutrition at Colorado State University (CSU) in Fort Collins, Colorado. During her tenure at CSU, she authored or coauthored a weekly column on nutrition and health topics, six books or books chapter, and 127 refereed journal publications.
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