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ForwardAntinutrients in Foods
This continuing education course reviews the effects of antinutrients in plant foods on nutritional status. Common antinutrients in plant foods will be identified and their potential individual and interactive effects on health and disease will be discussed. Processing and cooking methods that reduce levels of antinutrients in foods will be explored.
Course content appeared as the CPE Monthly in the April 2024 edition of Today's Dietitian.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Describe the ways in which antinutrients affect the nutritional quality of plant foods.
- Evaluate the favorable and unfavorable effects of antinutrients on health.
- Provide dietary guidance about antinutrients to clients based on individual needs.
Additional Information
Course content was written by Mary Franz, MS, RDN, LDN, a freelance health and science writer.
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