This continuing education course presents current recommendations regarding nutrition approaches for LBW infants to maximize postnatal growth and short- and long-term cognitive and health outcomes.
Feature
Vitamins and minerals, generally referred to as micronutrients, have numerous functions. Many are enzymatic cofactors in multiple metabolic processes necessary for energy utilization, cell differentiation, immune function, and blood clotting.
The argument that ultraprocessed foods (UPFs) are harmful to health has been building for the past 15 years, heightened recently by some key events. Late last year, the Dietary Guidelines Advisory Committee came under fire for indicating that there wasn’t sufficient evidence to recommend reducing or avoiding UPFs.
As with many ideas in the field of nutrition, the concept of antioxidants is often oversimplified by popular media in ways that run the risk of leaving out important details.
They may have followed different career paths, but the RDs who make up this 16th annual TD10 share one thing in common: they place a high value on mentoring up-and-coming dietitians.
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.
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.