Check out a variety of educational resources focused on a broad range of beef-related topics. Some of these complimentary educational opportunities are eligible for continuing professional education units (CPEUs) by the Commission on Dietetic Registration (CDR) and the American College of Sports Medicine (ACSM).
During this webinar, you’ll discover the history of meat-eating, starting with our earliest ancestors to meat’s role in today’s health and wellness trends. Join us for a discussion with Food Historian, Rachel Laudan, PhD, and Paleoanthropologist Briana Pobiner, PhD who will unpack this “meaty” topic, combining a historical perspective with a little food for thought on what it means for our contemporary food and health environment. This educational webinar has been approved for continuing education credit by the CDR and ACSM.
This webinar focuses on the latest evidence surrounding the role of nutrition during middle age for maximizing well-being, quality of life and independence in later years. Join us as researcher Stephan van Vliet, PhD and registered dietitian Christine Rosenbloom, PhD, RDN, FAND translate the science into simple lifestyle strategies that will empower your clients and patients to make healthy choices now for a stronger future tomorrow. This educational webinar has been approved for continuing education credit by the CDR and ACSM.
Learn how, environmentally, cattle play a unique role in our food system, and how beef farmers and ranchers are contributing to a more sustainable food supply. Join us as animal agriculture expert, Sara Place, PhD and registered dietitian, Amy Myrdal Miller, MS, RDN, FAND discuss common controversial topics related to the role of beef in a healthy, sustainable diet, review the evidence quantifying the environmental impacts of beef production, and identify ways in which you, as a health professional, can effectively communicate the evidence and provide realistic recommendations for consumers and your clients. This educational webinar has been approved for continuing education credit by the CDR.
Join us as protein expert Stuart Phillips, PhD, FACN, FACSM and registered dietitian Jim White, RD, ACSM EX-P share research on the health benefits of high-quality protein in fueling strong bodies and minds. Meal inspiration and other related fitness tips that give you (and your clients) the strength to be your best self at every life stage will also be provided. This educational webinar has been approved for continuing education credit by the CDR.
Learn more about how your food is raised so you can confidently and accurately share information about beef production, labeling claims, and the nutritional value of beef with your audiences. This educational program has been approved for up to 7 CPEUs by the CDR. Be sure to register as a dietetics professional to be eligible for CPEUs.
We recognize that there is a need for more nuanced assessments of the whole food system that account for the relationships between the three pillars of sustainability and the integration across agricultural production systems that provide individual food items to consumers’ plates. Tune into the Sound Bites Podcast, Episode 104: Cow Gas, Upcycling & Beef Sustainability, to hear Melissa Joy Dobbins, MS, RD, CDE and guest expert Sara Place, PhD, discuss the role that ruminants play in our food system, the environmental impacts of beef and how agriculture in the U.S. has changed over time. This educational activity has been approved for 1 CPEU by the CDR.
Join us as research scientist, protein expert, and the author of Strength: The Field Manual, Mike Roussell, PhD shares insights on the health benefits of high-quality protein in fueling strong bodies and minds. This episode will provide insights on the four corners of eating to support strength and provide nutrition professionals with practical tips to help their clients and patients build and maintain strength, thereby improving performance and quality of life. This educational webinar has been approved for 1 CPEU by the CDR.
In this educational webinar, Can Meat Take the Heat, or Should it Get Out of the Kitchen? Meat Cooked at High Temperature and Cancer Risk, research scientists help address some of the misperceptions surrounding red meat consumption and cancer risk. Robert Turesky, PhD, BSc (University of Minnesota) and Jane Pouzou, PhD (EpiX Analytics) discussed compounds that are formed in cooked meats and poultry, highlighting the level of uncertainty in the scientific evidence. Steven Clinton, MD, PhD (The Ohio State University) then provided a summary of the current findings of the World Cancer Research Fund/American Institute of Cancer Research 3rd expert report in which the authors downgraded the strength of evidence on red meat and cancer risk from previous reports. This educational webinar has been approved for 1.5 CPEUs by the CDR.