This continuing education course reviews the potential for food to be used as an aphrodisiac, including history and traditional uses and modern-day research about food’s ability to boost libido and enhance sexual health.
Course content appeared as the CPE Monthly in the April 2021 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Distinguish the foods with emerging evidence-based aphrodisiac properties.
- Evaluate why studying aphrodisiac foods for their effects on sexual function is challenging.
- Develop communication skills to counsel clients who have questions about supporting sexual health through nutrition.
Ginger Hultin, MS, RDN, is an integrative nutrition specialist and owner of the private practice Champagne Nutrition, PLLC, in Seattle.
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