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Probiotic and Yogurt Consumption and Kidney Disease

Course #: 010-508

Price: $4.50

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CE Credit Hours: 0.50 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 a achieve a score of 70% or higher in order to earn credit for the course.
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Course Description

Please note: This course will be expiring on 8/15/2020. After this date you will no longer be able to take this course for CPEU credit. 

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135649 approved for 0.5 CPEUs.

CEU Course Description

Studies have demonstrated that gut microbiota can influence numerous aspects of human biology, and alterations in its function and composition (dysbiosis) have been suggested to play a role in pathogenesis of diverse human illnesses.  There is a growing body of evidence that dysbiosis occurs in patients with chronic kidney disease (CKD) leading to continued inflammation, and worsening cardiac and renal dysfunction.  This CEU course investigates if frequent yogurt consumption is associated with better kidney parameters.


Article Author:  Rabi Yacoub, et al.; Department of Medicine, University of Buffalo

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.  Discuss the effects of probiotics on renal function and the progression of renal disease.

2.  Examine, using NHANES data, the association found between frequent yogurt / probiotic consumption and albuminuria.

3.  Identify the number of bacterial organisms per gram that live and active culture yogurt must contain to meet the National Yogurt Association's criteria.

CPE Level: II

Learning Codes: 2000, 2060, 2080, 2100

Performance Indicators (RDN): 8.1.2 , 8.1.3 , 8.3.1 , 8.3.3

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