This continuing education course describes the scope of heavy metal contamination of global food sources and strategies to manage this public health hazard.
This continuing education course reviews the effects of antinutrients in plant foods on nutritional status. Common antinutrients in plant foods will be identified and their potential individual and interactive effects on health and disease will be discussed.
This continuing education activity, Diabetes Risks from Prescription and Nonprescription Drugs: Mechanisms and Approaches to Risk Reduction, consists of a book of the same title by Sam Dagogo-Jack, MD, and this study guide.
This continuing education course identifies the relationship between food allergies and asthma and provides counseling strategies dietitians can use when working with patients.
This continuing education course identifies and examines trends in food costs and consumer purchasing behaviors and provides recommendations and strategies consumers can use to purchase healthful foods on a tight budget.
This continuing education course explores the dietitian’s role in educating foodservice staff and clients on sustainability efforts and implementing sustainable practices in food service systems, including those pertaining to waste reduction, resource conservation, and the acquisition of equipmen
Facebook
Twitter
LinkedIn
Forward
