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Association of Lunch Meat Consumption with Nutrient Intake, Diet Quality, and Health Risk Factors

Course #: 010-613

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Price: $9.00

CE Credit Hours: 1.00 CPEUs (1.00 CPEUs for Florida licenses)

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Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135653 approved for 1.00 CPEU.

CEU Course Description

The recently released Scientific Report of the Dietary Guidelines Advisory Committee 2015 indicates that dietary patterns consisting of lower consumption of red and processed meat were associated with positive health outcomes.  This CEU course assesses the association of lunch meat intake with nutrient intake, diet quality, and physiological measures associated with health risk factors in children and adults.

 

Article Author:  Sanjiv Agarwal, et al.

Exam writer: Tiev LaGuire, M.S.

Brooke H. Dekofsky, MPH, RD, CLE, CDE was involved in the creation of this course.

 

CEU Course Objectives

  1. Investigate which foods and nutrients consumers of lunch meat consumed more of compared to their respective non-consumers.
  2. Compare and contrast the bioavailability of iron and folate from meat and plant products.
  3. Identify the “nutrients of concern” defined by the Dietary Guidelines for Americans.
  4. Provide the physiological measurements that lunch meat intake was associated with.
  5. Describe what the HEI scores discovered about lunch meats and the average diet quality of adults and children.

CPE Level: I

Learning Codes: 2020, 2070, 2090, 3040

Performance Indicators (RDN): 8.1.1 , 8.1.3 , 8.3.1 , 8.3.6

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Proprietary Interest Policy

We will disclose, in advance, any proprietary interest in any product, instrument, device, service, or material to be discussed during the learning event, as well as the source of any third-party compensation related to the presentation. This policy applies to both our organization and contractors. If such proprietary/financial interests exist, we will publish a disclaimer in marketing or instructional materials for a course.

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