Understanding Nutrition for Hypothyroidism
UNDERSTANDING NUTRITION FOR HYPOTHYROIDISM
Underactive thyroid function can have significant quality of life implications, including weight-related challenges, digestive symptoms and fatigue. During this presentation, you'll learn how you can use thyroid hormone patterns to help your clients modify their diets and supplementation regimen based on current available evidence. From seaweed to iodine supplementation to cruciferous vegetable intake, this is need-to-know information for the Registered Dietitian.
Upon successful completion of this one-hour course, the participant should be able to:
  • Describe basic Thyroid Anatomy and Thyroid Hormone Regulation.


  • Distinguish physical signs and symptoms commonly seen with hypothyroidism.


  • Discuss impact of critical nutrients including iodine, selenium, and iron on thyroid hormone production and function.


  • Identify risk factors for iodine deficiency and population reference ranges for sufficiency.


  • Summarize the impact of dietary patterns and select foods (including those containing goitrogens) on thyroid function.
Live Event Date: Nov 18, 2021
Expiration Date: May 31, 2024
Performance Indicators/Learning Objectives: 8.1.2, 8.1.3, 8.3.1, 8.3.6
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: $18 ($18.00 per credit)

About the Presenter: Sarah Ferreira, MS, MPH, RD, CDN, CNSC, CLT, IFNCP, CHWC
Sarah Ferreira

Sarah Ferreira is a Registered Dietitian, Integrative and Functional Nutrition Certified Practitioner & Certified Health and Wellness Coach. She is the owner of Mindfully Nourished Solutions, where she uses a whole-person, whole-food based approach to explore the impact of nutrition on energy, mood, thyroid, cognition & gastrointestinal health. Her individualized approach integrates an assessment of nutritional, genetic, environmental, and lifestyle factors into a collaborative nutrition care plan using cutting-edge research designed to facilitate meaningful and restorative changes based around client goals and priorities. Sarah received her BS in Nutrition Science with a minor in Psychology through Russell Sage College and earned a Master of Science in Nutrition and Food Management and a Master of Public Health in Public Health Practice. She has professional experience with managing nutritional elements of a wide variety of disease states in the inpatient hospital setting and has been a featured speaker with the Olana NY State Historic Site’s ‘Pathway to Prevention’ program. Learn more at sarahferreirard.com.

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