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Glowing Skin Is In! Can What You Eat Really Impact Your Skin?

Glowing Skin Is In! Can What You Eat Really Impact Your Skin?

Glowing Skin Is In! Can What You Eat Really Impact Your Skin?

Your Price $10.00 - $54.00

It's no secret that skin health is having a moment, and rightfully so! Skin is the largest organ in the human body. Everywhere you turn, collagen, lotions, peels, and wraps are being touted as "anti-inflammatory" skin savers. But what if skin health could be improved through foods?

This interactive session guides attendees through what the science says about how diet supports overall skin health and immune function. Then, it will take a deep dive into how RDNs and NDTRs can work with providers and researchers to help improve the treatment and understanding of skin conditions such as psoriasis, eczema and atopic dermatitis. Attendees will take away clear next steps on how to address common questions and misconceptions related to skin health and nutrition.

Planned with the Committee for Lifelong Learning

Product Publish Details

Release Date: October 8, 2023

SKU: FNCE23124

CPE Level: 2

CPEU: 1.50 (Valid Until December 31, 2025)

Learning Objectives

  • Describe how nutrition and skin health can be related, especially with common issues such as psoriasis, eczema, atopic dermatitis, etc. in order to help patients and clients make informed decisions about their food and beverage choices.
  • Explain how trends, lack of knowledge, and common misconceptions related to skin health may contribute to patient and client confusion regarding its collective impact on personal health.
  • Reflect on how RDNs and NDTRs can become more informed on the topic of skin health and nutrition and identify action steps to help align patient and clients values, personal preferences and health goals when making food and nutrition decisions.

Performance Indicators

  • 4.1.2. Interprets and integrates evidence-based research and literature in decision-making.
  • 8.1.2. Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
  • 8.5.4. Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.

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Kathryn Lawson

Moderator

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Ian Myles

Speaker

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Jennifer Burris

Speaker

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Robyn Johnson

Speaker

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