Oxidation in Foods
This continuing education course outlines the causes and mechanisms of food oxidation. Toxic end-products of food oxidation will be identified and the detrimental effects of oxidative stress on health will be reviewed. Nutrition professionals will gain the knowledge and skills necessary to educate patients and clients about strategies for reducing dietary oxidative stress.
After completing this continuing education course, nutrition professionals should be better able to:
- Understand the ways in which oxidation affects food quality.
- Identify the effects of oxidized foods on disease risk.
- Provide dietary guidance to help clients reduce dietary oxidative stress.
Mary Franz, MS, RDN, LDN, is 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