OnlineCE - Course

Nutrition 160Sub-Title

A Review of the New Guidelines on Red Meat Consumption

Credit Hours(s)

1.0

Education Objectives

Discuss the Nutritional Aspect of effect size of red meat reduction
Discuss the importance of the GRADE evidence evaluation method.
Explain the Nutritional importance of the choice of the red meat reduction target
Summarize the multiple lines of evidence supporting the guideline recommendation.

Instructors

Joshua Goldenberg, ND

Formats

AudioVisual Course

Price

$20.00 USD

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*for DC, CHT, ND, DVM, VT. We reserve the right to offer a courtesy credit to other professions.

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