Offal — Health Benefits of Organ Meat

This continuing education course examines current offal usage in the United States and internationally and examines benefits of, considerations for, and barriers to use in the US food market. It also offers recommendations for how RDs can apply this information to public health and private nutrition settings.

Learning Objectives

After completing this continuing education course, nutrition professionals should be better able to:

  1. List the potential benefits of organ meat consumption.
  2. Assess populations for whom organ meat may not be appropriate.
  3. Evaluate possible barriers to increasing organ meat consumption.

Additional Information

CDR Activity Type: 
102
CPE Level: 
2
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
11/12/2024
Course expires: 
11/11/2027
CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
Rating: 
0

Course content was written by Danielle VenHuizen, MS, RDN, a Seattle-based dietitian and owner of Food Sense Nutrition.

The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.

An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.

In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

This activity will also award credit for dietetics (CDR CPEU).

RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.

Available Credit

  • 2.00 CDR

Price

CE Club cost:
$12.00
CE Club cost:
$0.00
Cost:
$24.00
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