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ForwardRegulation of Heavy Metals in the Food Supply
This continuing education course describes the scope of heavy metal contamination of global food sources and strategies to manage this public health hazard.
Course content appeared in the November/December 2024 edition of Today's Dietitian Magazine.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Name five heavy metal contaminants found in food.
- List four sources of heavy metal contamination of food.
- Detail at least six potential health complications of heavy metal ingestion.
- Name eight organizations working to limit heavy metals in food sources.
- Describe strategies for limiting the ingestion of heavy metals.
Additional Information
Course content was written by Sara Chatfield, MPH, RDN, LDN, a Chicago-based freelance nutrition writer who has practiced dietetics in clinical and community settings.
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 is at the learner’s discretion.
Available Credit
- 2.00 CDR