THE ROLE OF AN ANTI-INFLAMMATORY DIET IN CLINICAL CARE
There is no one standard anti-inflammatory diet so dietitians need to define it based on the available research. This presentation outlines a true anti-inflammatory diet taking an evidence-based approach and how it can be used to improve clinical outcomes for patients with chronic diseases.
Upon successful completion of this one-hour course, the participant should be able to:
Explain what inflammation is and how it affects clinical conditions and outcomes.
Explain the dietary aspects of an evidence-based anti-inflammatory diet.
List 3 pro-inflammatory foods and 3 anti-inflammatory foods.
Describe 3 clinical conditions that may benefit from an anti-inflammatory diet.
Ginger Hultin MS, RDN, CSO, is a nationally recognized media Registered Dietitian. A nutrition and health writer, she owns concierge nutrition practice, Champagne Nutrition® LLC and is based in Seattle, WA. She specializes in vegetarian and plant-based diets, integrative/holistic nutrition, oncology nutrition, supplements, and nutrigenomics. She has a passion for getting dietitians more active on social media and often discusses this part of professional development to her peers in a fun, actionable way.