CPE Corner

Health professionals in search of CPE credit need look no further. The Calorie Control Council's free webinars and self studies provide dietitians with CPE credit. 

The Calorie Control Council is now a Commission on Dietetic Registration (CDR) accredited continuing professional education (CPE) provider.  Dietitians and Dietetic Technicians can now receive CPEs by viewing the recorded webinars and self-studies available on caloriecontrol.org. Health professionals can review and learn more about low-calorie sweeteners, the food additive approval process (including information on GRAS), putting research into perspective/context and more!!

Health professionals can choose to review and study the following recorded webinars and/or self study.  All of the educational materials are FREE!

Coming Soon!  Stevia Self-Study 

“Low and Reduced Calorie Sweeteners: Hot Topics from A to Z”

Recorded Webinar (1 CPE)

This recorded webinar, designed for health professionals, will provide scientifically based answers about low and reduced-calorie sweeteners.  Low and reduced-calorie sweeteners are a hot topic and dietitians need scientifically based answers to the questions they receive from clients, colleagues and even friends and family. This recorded webinar hits the “hot topics” or “water cooler talk” related to reduced-calorie sweeteners. Dietitians will learn more about how these food ingredients are approved (including the difference between GRAS and the food ingredient approval process), their use in pregnancy, how they affect appetite, satiety, hunger and how much people are really using.  To learn more, click here.

Dietary Fiber Ingredients:  Expanding Options for Meeting Dietary Fiber Recommendations

FREE Self-Study Module (1 CPE)
Fiber is an important part of a balanced diet and plays a protective role against several diseases. This self-study provides cutting edge information on the major mechanisms through which dietary fiber provides its health benefits.  It also reviews the recommended daily intake of fiber and identifies several fiber ingredients used in foods and beverages. To learn more, click here.

Demystifying FDA's Food Ingredient Approval Process

FREE Self-Study Module (1 CPE)
Dietitians and other health professionals hear questions every day about whether the foods in grocery stores or restaurants are healthy and safe. Processed foods, complex ingredient names, low-calorie sweeteners, and preservatives are just a few examples of ingredient-related questions asked by consumers. The RD is uniquely positioned to hear these questions and respond to them, but must be prepared to do so. To learn more, click here.

"Polyols: A Primer for Dietetic Professionals"

FREE Self-Study Module (1 CPE)
Few consumers understand what polyols are, and health professionals are key to helping them learn. This self-study module on polyols will enlighten learners as to the types of polyols found in foods, their health and functional benefits, and ways to counsel clients on incorporating polyols into a healthful diet. To learn more, click here.

Closing the Dietary Fiber Gap: Aligning Dietary Fiber Policy, Research, and Communication

FREE Self-Study Module (1 CPE)
Few people realize that how dietary fiber is defined has a huge impact on fiber intake and health. This self-study module on dietary fiber will enlighten participants as to the how the variety of definitions of fiber impacts nutrition labeling, food composition databases, and nutrition research design and interpretation as well as how to encourage intakes of foods high in dietary fibers, both intrinsic and added, to help close the significant global dietary fiber gap. To learn more, click here.

"From Bench to Broadcast: Putting Research into Perspective"

With obesity and diabetes at epidemic proportions, the time to act is now. Practical, real world strategies related to weight and diabetes control must be provided to the general public to aid them in making better overall healthy lifestyle choices. To learn more, click here

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