Functional Foods’ Role in Chronic Disease Prevention
This continuing education course reviews functional foods and their potential role in chronic disease prevention and provides recommendations RDs can make to clients.
Course content appeared as the CPE Monthly in the October 2021 edition of Today’s Dietitian.
After completing this continuing education course, nutrition professionals should be better able to:
- Discuss the prevalence of chronic disease among US adults.
- Educate clients on the role of functional foods in chronic disease prevention.
- Choose specific functional foods that could be beneficial for reducing risk of chronic disease.
- Develop specific dietary recommendations to help clients incorporate functional foods appropriately into their daily diets.
Natalie Sexton, MS, RDN, CSR, LD, is a registered dietitian, health coach, and freelance writer based in Longview, Texas.
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