Nutrition and Pancreatic Cancer
This continuing education course provides an overview of the types, causes, and pathology of pancreatic cancer. It reviews the major risk factors for pancreatic cancer and explores protective dietary and lifestyle behaviors. Nutrition professionals will gain the knowledge necessary for working with clients who may be at risk of developing pancreatic cancer.
After completing this continuing education course, nutrition professionals should be better able to:
- Identify the types of pancreatic cancer and their risk factors.
- Understand the pathology underlying the development of pancreatic cancer.
- Enumerate nutrients, foods, and dietary patterns that may be protective against pancreatic cancer.
- Develop and implement strategies for assisting clients in adopting the lifestyle changes and dietary patterns that decrease the risk of pancreatic cancer.
Course content was written by Mary Franz, MS, RDN, LDN, a research dietitian at Harvard University and a freelance health and science 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