As your patients' questions around their nutrition grow, UNTI wants to give you the tools you need to feel confident in not only answering your patients' questions but guiding their healthcare plan.
Topic 1: Nutritious Dietary Patterns and Healthy Weight
What will I learn?
- Describe the fundamental nutrition principles of a balanced diet.
- Explore traditional diets and compare them to our modern dietary patterns.
- Explain how diet and health disparities are related
- Identify resources to evaluate evidence-based information regarding weight management.
Topic 2: MyPlate vs Fad Diets
What will I learn?
- Recognize current research evaluating the efficacy of leading popular diets and diet approaches for weight management.
- Define USDA Food Groups and foods within each group
- Discuss current consumption patterns of Americans
- Identify and select foods in accordance with the principles of a balanced diet by utilizing MyPlate
- Practice customizing MyPlate for a variety of patient/client dietary needs to improve nutrition intake
Fee
$15.00
CE Hours
3.00
CE Units
0.300
Activity Type
- Knowledge
Target Audience(s)
- Physician
- Nurse Practitioners
- Advance Practice RN's
Joint Provider(s)
University of Texas at Austin School of Nursing, The University of Texas at Austin Nutrition Institute and Dell Medical School Continuing Medical Education
Requirements for CE Credit
UT Nutrition Institute Workshop Series:
Nutrition and Dieting: What Dietary Patterns are Evidence-Based?
Nutritious Dietary Patterns and Healthy Weight
Presented by
Heather Leidy, PhD
Associate Professor in the Department of Nutrition Sciences, UT Austin
By the end of this presentation, the audience participant should be able to:
- Describe the fundamental nutrition principles of a balanced diet.
- Explore traditional diets and compare them to our modern dietary patterns.
- Explain how diet and health disparities are related
- Identify resources to evaluate evidence-based information regarding weight management.
MyPlate vs Fad Diets
Presented by
Drew Hays, MA, RD, LD
Assistant Professor of Instruction in the Department of Nutritional Sciences, UT Austin
By the end of this presentation, the audience participant should be able to:
- Recognize current research evaluating the efficacy of leading popular diets and diet approaches for weight management.
- Define USDA Food Groups and foods within each group
- Discuss current consumption patterns of Americans
- Identify and select foods in accordance with the principles of a balanced diet by utilizing MyPlate
- Practice customizing MyPlate for a variety of patient/client dietary needs to improve nutrition intake
Financial Disclosures:
The following planners and speakers do not have relevant financial relationships with ineligible companies to disclose:
Planners – Marissa Epstein, RDN; Molly Bray, PhD and Diane Papillion.
Speaker – Heather Leidy, PhD and Drew Hays, MA, RD, LD
The following planners and speakers have relevant financial relationships with ineligible companies to disclose:
NONE
Accreditation Statement:
The University of Texas at Austin Dell Medical School is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.
The University of Texas at Austin Dell Medical School designates this enduring material for a maximum of 3.00 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Requirements for successful completion:
You must first complete the entire module AND complete the CME evaluation prior to receiving CME credit.
Time to complete this module: 3 hours
Original release date: January 29, 2021
End date: January 29, 2023
*CME is not available after the end date
To obtain CME credits for this presentation, please follow this link to the CME evaluation and once this is completed, an email will be sent to you with your certificate: https://utexas.qualtrics.com/jfe/form/SV_6J7724ixqWVhigm
Speaker(s)/Author(s)
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Drew Hays Brief Bio : Drew Hays, MA, RD, LD Assistant Professor of Instruction in the Department of Nutritional Sciences Drew Hays is an Assistant Professor of Instruction in the Department on Nutritional Sciences. She received her Master’s Degree of Nutritional Sciences from the University of Texas at Austin, and is a professionally trained chef form Le Cordon Bleu Academy of Culinary Arts. As a chef, she has held a variety of positions including Food Stylist and Research and Development Chef for the Food Network in New York City. Prior to her position at the University of Texas, she worked as a Clinical Dietitian providing medical nutrition therapy to a variety of patients in the acute care setting. |
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Heather Leidy Brief Bio : Heather Leidy, PhD Associate Professor in the Department of Nutritional Sciences Dr. Heather Leidy is an Associate Professor in the Department of Nutrition Sciences. She has completed a PhD in Physiology (with an emphasis in exercise endocrinology and metabolism) at Penn State University as well as a postdoctoral fellowship in the Department of Nutrition Science at Purdue University. She was also one of the 2020 Dietary Guidelines Advisory Committee members. Her research examines the effect of quantity, quality and timing of dietary protein consumption on the signals that promote healthy eating behavior and weight management across the lifespan. |
Release Date:
Jan 29, 2020
Credit Expiration Date:
Jan 29, 2023
CE Hours
3.00
Fee
$15.00