This continuing education course will provide an overview of recent research related to the potential health benefits of beta-glucans in the areas of CVD risk factors and enhanced immune function.
This continuing education activity, Oncology Nutrition for Clinical Practice, Second Edition, consists of a book of the same title edited by Anne Coble Voss, PhD, RDN, LDN, and Valaree Williams, MS, RD, CSO, LDN, CNSC, FAND, and this Study Guide.
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.
This continuing education activity, Pocket Guide to the Nutrition Care Process and Cancer, consists of a pocket guide of the same title by Barbara Grant and this Study Guide.
This continuing education course explores the mechanisms of cancer development and discusses the ways RDs can educate patients about current prevention strategies for reducing the risk of various types of cancer.
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
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