CE Credit Hours: 1.50 CPEUs
Commission on Dietetic Registration (CDR) - Provider #21328, Activity #162801 approved for 1.50 CPEUs.
CPEU Course Description
Milk and dairy products are an integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water-soluble vitamins, and several bioactive compounds that are highly significant for several biochemical and physiological functions. Foods containing natural antioxidants are becoming popular as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. This CPEU course describes the nutritional and antioxidant capacity of milk and dairy products.
An RD was involved in the creation of this course.
Article Author: Imran Taj Khan, Ph.D., et al.
Exam writer: Tiev LaGuire, M.S.
CPEU Course Objectives
1. Conclude which molecule whey proteins boost the level of, which is regarded as one of the most significant water-soluble antioxidant systems.
2. Describe what the antioxidant capacity of milk and dairy products is due to.
3. List three types of radicals that can be inhibited by the antioxidant systems of milk.
4. Name the amino acid residue associated with casein molecules that can bind non-heme iron.
CPE Level: II
Learning Codes: 2020, 2060, 2090, 2100
Performance Indicators (RDN): 6.2.5, 8.1.3 , 8.1.5 , 8.2.2
Performance Indicators (NTDR): 6.2.5, 8.1.3 , 8.2.2 , 8.3.6
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Course Date: 2019-07-24
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