The Role of Flax in the Diet
This continuing education course reviews the nutritional content of flax and explores its potential to assist in preventing and managing various medical conditions. It also guides dietitians in making recommendations about the use of flax in the diet.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Assess the active nutritional components in flax.
- Distinguish the differences and benefits of flax in its whole, defatted, and oil forms.
- Identify at least three medical conditions for which flax may be used as a treatment.
- Counsel clients on ways to incorporate flax into their diets.
Additional Information
Course content was written by Ginger Hultin, DCN, RDN, CSO, an integrative nutrition specialist and owner of the private practice, Ginger Hultin Nutrition, PLLC, in Seattle.
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

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