Offal - Health Benefits of Organ Meat

Offal — Health Benefits of Organ Meat is organized by Great Valley Publishing Company, Inc. (GVP)

Course opens: 04/21/2020
Course expires: 04/20/2023

Overview:
This continuing education course examines current offal usage in the United States and internationally and examines the benefits of, considerations for, and barriers to use in the US food market. It also offers recommendations for how RDs can apply this information to public health and private nutrition settings.

Course content appeared as the CPE Monthly in the May 2020 edition of Today's Dietitian.

Learning Objectives:
After completing this continuing education course, nutrition professionals should be better able to:
• Distinguish the potential benefits of organ meat consumption.
• Assess populations for whom organ meat may not be appropriate.
• Evaluate possible barriers to increasing organ meat consumption.

Additional details will be posted as soon as information is available.