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Antioxidant Properties of Milk and Dairy Products

Course #: 010-1023

Price: $13.50

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CE Credit Hours: 1.50 CPEUs

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How to Take This Course:

  • 1 View Course Worksheet -  View the course worksheet or print it out to review later
  • 2 Read the Course Material -  As you read through, mark your answers on the course worksheet to be prepared for the exam
  • 3 Take Exam -  You must achieve a score of 70% or higher in order to earn credit for the course.
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Course Description

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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