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Meat Products and Prostate Cancer

Course #: 010-636

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Price: $18.00

CE Credit Hours: 2.00 CPEUs (2.00 CPEUs for Florida licenses)

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  • 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
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Course Description


Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135668 approved for 2.00 CPEUs.

CEU Course Description

Prostate cancer remains a significant public health concern among men in the U.S. and worldwide.  This CEU course reviews data from prospective cohorts of red and processed meats and prostate cancer, as well as evaluates meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data.


Article Author:  Lauren Bylsma, Ph.D. and Dominik Alexander, Ph.D., MSPH

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. Enumerate major identified risk factors for prostate cancer.
  2. Explain the hypothesis for a potential association between meat consumption and prostate cancer.
  3. Investigate why marinades have been suggested to decrease the potential for HCA formation.
  4. Examine which HCA has been shown to induce prostate tumors in rodent models.
  5. Identify the most prevalent HCA found in meats cooked at high temperatures.

CPE Level: II

Learning Codes: 2000, 2080, 4170, 5150

Performance Indicators (RDN): 8.2.2 , 8.3.1 , 8.3.5, 8.3.7

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