Get Cultured on Fermented Dairy Foods
Continuing Education Credits for: AND, NSCA, ACSM, AAFP
Summary
Perhaps it is a combination of their unique taste profile, artisan aura, and health benefits that has secured fermented foods a top spot with trend spotters across the globe. Join us as National Dairy Council clears confusion related to fermented foods and probiotics and explores how the unique matrix of fermented dairy foods may play a role in recent findings associating fermented dairy foods with reduced risk of some chronic diseases.
Objectives
After this presentation, attendees should be able to:
- Distinguish between fermented foods and probiotics
- Describe the benefits of the dairy food matrix
- Discuss the growing body of scientific evidence supporting intake of fermented dairy foods and reduced risk of type 2 diabetes, cardiovascular disease, as well as emerging evidence on yogurt’s role in reducing inflammation
- Providing science-based recommendations for building healthy and appealing eating patterns, which incorporate fermented dairy foods
Webinar
Presenters:
- Sally Cummins, MS, RD, LDN, VP Health & Wellness Partnerships, National Dairy Council
- Chris Cifelli, PhD, VP Nutrition Research, National Dairy Council
- Andrew Dole MS, RDN, CSSD, CEC, USAT 1
Length of presentation: 60 minutes
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: