Fat or Fiction: The Science of Whole Milk Dairy Foods within Healthy Eating Patterns
Continuing Education Credits for: AND, NSCA, ACSM, AAFP
Summary
“This webinar was created by the National Dairy Council to help health and wellness professionals understand the emerging body of science on whole milk dairy foods. While the 2015-2020 Dietary Guidelines for Americans (DGA) recommends choosing low-fat or fat-free dairy foods, emerging evidence suggests a more flexible approach that includes fuller fat dairy foods can fit within healthy eating patterns. Learn more about the emerging body of science supporting the association of dairy foods (i.e., milk, cheese and yogurt), regardless of fat content, with reduced risk of diseases like cardiovascular disease, type 2 diabetes and hypertension in adults. Discover how enjoying dairy foods with varying fat content can help satisfy nutritional needs, as well as individual tastes and preferences.”
Objectives
After this presentation, attendees will be able to:
- Understand the evolution of fatty acid guidance, the original diet heart paradigm and how recent evidence shows more complexity to CVD risk.
- Identify percent composition of dairy fat: SFA, MUFA, PUFA and CLA.
- Identify evidence in research linking dairy to reduced risk of Type 2 Diabetes and CVD.
- Identify the link between cheese intake and blood lipid levels in research.
- Understand the potentially beneficial impacts of fermented foods.
- Understand the emerging evidence from population studies and meta-analyses on saturated fat intake on CVD, Type 2 diabetes and blood pressure.
- Gain insight on how to guide clients with a fat flexible approach.
Webinar
Presenters:
Katie Brown, EdD, RDN
Matt Pikosky, PhD, RDN
Leslie Bonci, MPH, RDN
Additional Resources
1-4 Suggested CDR Learning Needs Codes:
- 2000: Science of Food & Nutrition; 2020: Composition of Foods 4040: Disease Prevention; 5000: Medical Nutrition Therapy
1-4 Suggested Performance Indicators:
- 1.1, 8.3.6, 8.1.5
CE Certificates: