Offal — Health Benefits of Organ Meat

This continuing education course examines current offal usage in the United States and internationally and examines benefits of, considerations for, and barriers to use in the US food market. It also offers recommendations for how RDs can apply this information to public health and private nutrition settings.

Course content appeared as the CPE Monthly in the May 2020 edition of Today's Dietitian.

Learning Objectives

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

  1. Distinguish the potential benefits of organ meat consumption.
  2. Assess populations for whom organ meat may not be appropriate.
  3. Evaluate possible barriers to increasing organ meat consumption.

Additional Information

Suggested CDR Learning Codes: 
2020, 4040, 6030
Suggested CDR Performance Indicators: 
8.3.6, 8.4.4, 9.3.3
CDR Activity Type: 
720
CPE Level: 
2
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
04/21/2020
Course expires: 
04/20/2023
CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
Rating: 
0

Ellen Ratliff, MS, RD, is a Michigan-based clinical dietitian and nutrition writer. 

The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 2.00 CDR

Price

CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
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