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ForwardUnderstanding Lectins
This continuing education course examines lectins’ potential negative effects on the digestive tract and their role in inflammation, as well as any positive effects their consumption may have. Health benefits of foods containing lectins, specifically legumes and whole grains, are discussed. Practical recommendations for clients and ways to reduce lectins in food sources also will be described.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Discuss what lectins are and which foods are sources.
- Counsel clients on the potential negative effects of consuming lectins.
- Distinguish the health benefits of consuming foods rich in lectins.
- Provide practical recommendations about lectin consumption to consumers.
Additional Information
Course content was written by Alexandria Hardy, RDN, LDN a nutrition educator and the owner of Pennsylvania Nutrition Services, an insurance based private practice located in Lancaster, Pennsylvania.
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).
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