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 freelance health and science writer.
The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection are at the learner’s discretion.
- 2.00 CDR