Dietitian Course: Protein Powders 101

PROTEIN POWDERS 101

In the United States, protein powders have grown into a nearly $5 billion a year business. They are being used not only as another source of protein, but for many other purposes some which have little or no scientific back up. As the popularity of protein powders have grown, so have concerns over contamination. This program willtake a deep dive into protein powders including various types, attributes and uses, possible and proven benefits and concerns about contamination. It willprovide you with a solid foundation on protein powders and their usage.

Upon successful completion of this one-hour course, the participant should be able to:

Explain the difference between gelatin and hydrolyzed collagen.

List at least 6 different types of protein powder.

State the World Health Organization’s Acceptable Daily Intake of glyphosate.

Describe the nutritional difference between casein and whey protein.

Live Event Date: Apr 20, 2021

Expiration Date: Apr 20, 2024

Performance Indicators/Learning Objectives: 2.1.8, 4.2.7, 8.3.4, 8.3.6

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1, 2

Total Cost: 1 Site Credit

About the Presenter: Mary Finckenor, MA, RD, CDCES, BC-ADM, CSSD

Mary Finckenor, MA, RD, CDCES, BC-ADM, CSSD, is a Registered Dietitian with a Master’s Degree in Nutrition Education and advanced certifications in diabetes and sports dietetics.

Mary is an experienced and skilled dietitian and diabetes educator for the Cardiac Rehab Program at Morristown Medical Center. She also serves as a dietary consultant with Atlantic Health System’s Sports Health, Corporate Health, and Executive Health Programs.

A dynamic speaker with an enthusiastic and engaging style, Mary is adept at breaking down the most complex topics. She is a popular presenter on all aspects of nutrition for corporate health programs in the greater metropolitan area.