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).
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 and registered dietitian Christine Rosenbloom 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 1 CPEU by the CDR.
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.
Join us as protein expert Stuart Phillips and registered dietitian Jim White 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.
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.
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.
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.