This continuing education course identifies and examines the health claims and considerations associated with apple cider vinegar and provides strategies dietitians can use to help clients decide whether incorporating the vinegar into their diets is appropriate, safe, and effective.
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Artificial sweeteners, also called alternative, nonnutritive, and low- or no-calorie sweeteners, are a popular ingredient in many foods and beverages.
Despite being a conditionally essential nutrient, carnitine is a topic of uncertainty, even controversy, because it’s like a coin with two sides, and those sides can appear to be in direct conflict with each other.
Food can serve as medicine, both in the community and health care setting. Dietary patterns rich in plant-based foods such as fruits, vegetables, whole grains, beans/legumes including soy, and nuts/seeds are endorsed by a robust body of evidence for inclusion in a healthful diet.
This continuing education course examines the etiology, symptoms, and treatment of gastroparesis. It explains the role of the care team in utilizing MNT and nutrition support for gastroparesis.
Making sense of dietary supplements (DS) and knowing how and when to recommend them can be a complicated matter for all dietitians.
Nutrition experts abound in today’s culture. Many are high profile individuals on social media, with thousands of followers and firm opinions about the quality, quantity, and composition of the food we eat. But are all their claims validated by their credentials?
Traditional weight loss recommendations encourage people to eat less and move more to create a calorie deficit, leading some people to believe that the more they restrict their food intake, the more weight they’ll lose.
When people hear the term “food waste,” they may think of full plates scraped into trash bins, moldy produce, dented cans, and expiration dates gone by.
This continuing education course will provide an updated look at the impact of probiotic intake and supplementation during the pre- and postnatal period.