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Titanium Dioxide Additives in Food

Course #: 010-865

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Price: $22.50

CE Credit Hours: 2.50 CPEUs

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Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #148125 approved for 2.50 CPEUs.

CPEU Course Description

Nanomaterial engineering provides an important technological advance that offers substantial benefits for applications not only in the production and processing, but also in the packaging and storage of food.  An expanding commercialization of nanomaterials as part of the modern diet will substantially increase their oral intake worldwide as nano-sized additives may be incorporated in food to optimize properties such as taste, sensation, color, texture, and consistency.  This CPEU course focuses on data gaps and uncertainties in relevant risk assessment studies covering the dietary uptake of titanium dioxide particles.

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

Article Author:  Hans Christian Winkler, Ph.D., et al.

Exam writer: Tiev LaGuire, M.S.

 

CPEU Course Objectives

  1. Discuss how submicron-sized particles of titanium dioxide have been used in the food sector for more than 50 years.
  2. Explain the propensity of nanoparticles to penetrate through cell membranes.
  3. Determine the half-live of titanium dioxide in the liver and spleen.
  4. Summarize the health consequences of animals administered incremental doses and sizes of titanium dioxide particles.
  5. Identify in which food item the highest titanium dioxide concentrations are expected to be found.
  6. Describe how the specifications of food use allow for heavy mental contamination.

CPE Level: II

Learning Codes: 2000, 2030, 2060, 2090

Performance Indicators (RDN): 6.2.5, 8.1.3 , 8.3.6 , 8.3.7

Performance Indicators (NTDR): 6.2.5, 8.1.3 , 8.3.6 , 8.3.7

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