This continuing education course presents the literature on vegan eating patterns for treating and reducing the risk of type 2 diabetes.

This continuing education course reviews the history of medical cannabis use, the endocannabinoid system, compounds in cannabis, delivery methods, scientifically supported uses of medical cannabis, safety and precautions, and the current and

This continuing education course discusses avoidant/restrictive food intake disorder (ARFID), the most recent classification method that attempts to eliminate difficulties that have existed in diagnosing and treating feeding disorders.

This continuing education course reviews the current research on prebiotics, including their impact on digestion, inflammation, weight, and bone health.

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.