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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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How to Take This Course:

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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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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