Continuing Education

In this course, you’ll learn about the Western diet and its impact on disease risk. You’ll learn what components of foods, beyond nutrients, appear to impact health. You’ll learn more about the role of the gut microbiome, as well as specific findings related to chronic diseases. You’ll also learn about nutrigenomics and future directions for continuing research on diet and wellness. These topics have taken center stage in discussions about nutrition, and the Academy of Nutrition and Dietetics now has a professional practice group devoted to these ideas called Dietitians in Integrative and Functional Medicine.

Celiac disease affects approximately 3 million Americans. 8 million Americans have gluten sensitivity. Celiac disease is not a fad, and although there are some individuals who choose to be gluten-free, their actions are distinct from those who must eat gluten-free. In this course, you’ll learn how to differentiate the two conditions, as well as discuss the FDA’s guidelines regarding food labeling and gluten-free products, how celiac disease and gluten-free needs affect patient care, and the rapidly growing market for gluten-free products. Approved for 1 hr CE: ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).

For any operation, food allergen management is a complex undertaking. The FDA Food Code requires foodservice operations to be aware of the Big 8 food allergens. In addition, foodservice operations bear responsibility for managing food allergen risk to protect guests from allergic reactions. This course will equip you with an understanding of the principles of allergen risk management in foodservice, as well as sources of allergen exposure, how to address signs of allergic reaction, and best practices in foodservice that can help keep your guests safe. Approved for 1 hr CE: ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).

What is the difference between a food allergy and a food sensitivity? Why is there such heightened awareness of allergies and sensitivities today? In this program, learn the answers to these questions along with the Big 8 food allergens in the U.S. (and beyond), methods of diagnosing allergies, and current treatment research for food allergies. Approved for 2 hrs CE: ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).

Protein is critical to health in all stages of life. Do you ever wonder why? In this program, you'll discover the role of protein in the diet, the chemical composition of protein, and the effect cooking has on protein molecules. Approved for 1 hr CE: ACF, CBDM, CDR.

Are you frustrated by curdling in eggs? Want to learn techniques for preventing it? This program explores the science behind egg cookery and offers you techniques for avoiding tricky culinary situations. Take the course to earn 1 hr of continuing education. Approved for 1 hr CE: ACF, CBDM, CDR.

This course addresses common foodservice practices that lead to foodborne illnesses. Discover how cross contamination is a contributing factor to foodborne illnesses, where the trouble spots are in both commercial and home kitchens, and action steps you can take to safeguard your clients today. Take the course and earn 1 hr continuing education. Approved for 1 hr CE: ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).

Trying to make sense of food recalls and foodborne illness outbreaks? This program gives you background on key trends in food safety. See current facts and figures, and dig into the details behind topics such as emerging pathogens and antibiotic resistance! Take the course and earn 2 hrs continuing education. Approved for 2 hrs CE: ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).

Are you mystified by food preservation terms and technologies? Want to know what nanoparticles are, or why acidulants are added to processed foods? Enjoy this overview of food preservation. Take the course and earn 2 hrs continuing education. Approved for 2 hrs, ACF, ANFP, CBDM (sanitation CE), CDR, CDPH (California REHS).