Prenatal Nutrition: Best Practices for RDNs
PRENATAL NUTRITION: BEST PRACTICES FOR RDNS
Pregnancy is a phase of life consisting of many physiologic changes and new emotions. Moms-to-be are bombarded with various opinions of how they should eat, what they should buy, and how they should prepare for the arrival of their baby. RDNs have the responsibility to be the source of evidence-based nutrition recommendations and know best practices in prenatal nutrition. This course will provide the foundational knowledge necessary to offer prenatal nutrition services.
Upon successful completion of this one-hour course, the participant should be able to:
  • List physiologic changes during pregnancy.


  • Identify the Institutes of Medicine’s weight gain requirements per BMI in pregnancy.


  • Summarize nutritional and lifestyle recommendations in pregnancy.


  • Identify special cases in pregnancy and discuss management.
Live Event Date: Apr 28, 2020
Learning Need Codes (LNC): 4120, 2090, 4130, 5310
Performance Indicators/Learning Objectives: 8.1.3, 8.1.4, 8.3.5, 10.4.4
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.5
Level(s): 1, 2
Total Cost: $27 ($18.00 per credit)

About the Presenter: Stacy Bevan, MS, RD
Stacy Bevan

Stacy Bevan, MS, RD is a professional practice associate professor for the Nutrition, Dietetics, and Food Sciences Department at Utah State University (USU). She is part of the dietetics faculty and teaches courses on Food Literacy and Maternal and Child Nutrition, and previously on the Science of Food Preparation. Stacy is passionate about teaching and learning anything as it relates to food and nutrition. She was awarded the Young Dietitian of the Year award by the Utah Academy of Nutrition and Dietetics and as well as teaching awards by her department and by the North American Colleges and Teachers of Agriculture. She has utilized blended learning approaches in her courses and is interested in its impacts on student learning and satisfaction. She hopes to help her students develop healthy relationships with food through food literacy education and sensory experiences to enable them to positively influence their families, communities, and future clients.