Lipids in Disease: The Impact of Dietary Fats on Health is organized by Healthcare Made Practical (HMP) Communications LLC.
This live activity is designed for primary care physicians, nurses, physician assistants, registered dietitians, certified diabetes educators, pharmacists, nutritionists, and other related healthcare professionals.
CME: Naccme Designates This Live Activity For A Maximum Of 3.00 Ama Pra Category 1 Credits™. Physicians Should Claim Only The Credit Commensurate With The Extent Of Their Participation In The Activity. The National Commission On Certification Of Physician Assistants Accepts Ama Pra Category 1 Credit™ From Organizations Accredited By The Accme.
CNE: This Continuing Nursing Education Activity Awards 3.00 Contact Hours. Provider Approved By The California Board Of Registered Nursing, Provider #13255 For 3.0 Contact Hours.
CPE for Pharmacists: This activity is approved for 3.00 contact hours (.15 CEUs) of continuing pharmacy education (UAN JA0006201-0000-18-041-H01-P).This educational activity is a knowledge-based activity.
CPE for Dietitians: North American Center for Continuing Medical Education, LLC (NACCME) is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 3.00 Continuing Professional Education units (CPEUs) for completion of this activity/materials.
• Examine the sources of saturated, unsaturated, trans fats, as well as omega-3 and omega-6 fatty acids in food.
• Explain the functions of fat in cooking, with a particular focus on the mouthfeel, moisture content, and thickening properties.
• Identify healthful alternatives and their use as thickening agents with an emphasis on fruits, legumes, avocados, and low-fat dairy products.
• Prepare and describe the advantages of simple dressings and vinaigrettes.
• Utilize healthful alternatives in place of common sources of added fat in recipes.
To access this module, you should have already paid your teaching kitchen module fee to the Goldring Center for Culinary Medicine or as part of an add-on to a Cardiometabolic Risk Summit conference.
Additional details will be posted as soon as they are available.