This continuing education course reviews the current research on prebiotics, including their impact on digestion, inflammation, weight, and bone health.
This continuing education course addresses consumers’ growing interest in fermented foods, concerns about fermented food safety, and fermented foods as sources of probiotics that support health and treat disease.
This continuing education course reviews the origin of chocolate, how cocoa and cocoa products are made, the bioactive compounds in cocoa and cocoa products and the mechanisms by which they exert healthful effects, and research studies that investigate the health benefits of cocoa.
This continuing education course examines relevant research investigations, epidemiologic studies, and meta-analyses of tea’s effects on health, including its role in the prevention of many diseases.
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