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.
After completing this continuing education course, nutrition professionals should be better able to:
- Distinguish the potential benefits of organ meat consumption.
- Assess populations for whom organ meat may not be appropriate.
- Evaluate possible barriers to increasing organ meat consumption.
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.
- 2.00 CDR