This continuing education course discusses eating disorder prevalence among middle-aged and elderly individuals and explores the complications and treatment guidelines for this population. It also explores the ways in which both may differ compared with adolescents and younger adults.
This continuing education course identifies the nutritional content, health benefits, and culinary uses of barley, and provides recommendations for the ways clients can incorporate it into their diets.
This continuing education course reviews the nutrient density of edible fungi and the impact mushrooms have on environmental sustainability. Different varietals are compared and contrasted and their effect on health outcomes such as weight management is discussed.
This continuing education course seeks to improve dietitians' understanding of food deserts as a concept and a reality in both urban and rural settings.
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