The Dairy Matrix: More Than the Sum of Its Nutrients
Continuing Education Credits for: CDR, NSCA, ACSM, AAFP
Although it is widely recognized that we eat foods, not nutrients, nutrition science has historically focused on nutrients in isolation. Emerging research is taking a broader focus by exploring the role of the whole food package when it comes to health and wellness. Enter the food matrix. The food matrix comprises both a nutritional matrix and a physical matrix, which work in concert to affect nutrient digestion, absorption and metabolism. Learn more about this comprehensive context that may more fully reflect a food’s true nutritional value and health benefits.
After this presentation, attendees should be able to:
- Understand the history of nutrition science.
- Discuss the emerging concept of the food matrix.
- Consider examples of how the matrix may be responsible for unexpected results in clinical research.
- Apply knowledge of the food matrix to your practice.
- Sally Cummins, MS, RDN, LDN, Vice President, Sustainable Nutrition Affairs, National Dairy Council
- Katie Brown, EdD, RDN, SVP, Sustainable Nutrition, National Dairy Council
- Carrie Hamady, EdD, MS, RD, FAND, Director of Undergraduate Program in Nutrition and Dietetics and Instructor at Bowling Green State University
Length of presentation: 60 minutes
Suggested CDR Learning Needs Codes:
- 2070: Macronutrients: carbohydrate, fat, protein, fiber, water.
- 8018: Environmental, agricultural & technologic influences on food systems.
- 8090: Menu planning and development, nutrient analysis.
Suggested Performance Indicators:
- 2.3, 7.2.4, 7.2.6, 8.1.2, 8.3.6
Continuing Education Certificates:
Expiration date for CEUs – July 2023