Dietitian Course: Diet and Inflammation: Can Food Promote or Prevent Inflammation?

DIET AND INFLAMMATION: CAN FOOD PROMOTE OR PREVENT INFLAMMATION?

Inflammation is a normal and highly impressive response by our body in response to injury or infection. However, as dietitians we are increasingly hearing more about inflammation as a response to diet. Is it true that certain foods may be causing or exacerbating symptoms of chronic disease such as diabetes, heart disease or gastrointestinal diseases? Can eliminating these foods cause our patients to improve their health or prevent developing chronic conditions? In this one hour webinar, we will discuss the current literature and research on pro inflammatory diets and anti-inflammatory diets and learn the truth behind these claims and any benefits that following these dietary changes can have on our patients.

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

Understand what chronic and acute inflammation is and what causes or promotes inflammation.

Discuss the research behind pro / anti-inflammatory diets or research to dispute these claims.

Discuss the foods that may potentially correspond to inflammation in the body.

What chronic diseases have been associated with inflammation and how diet may be connected.

Discuss a treatment approach with patients who wish to follow an anti-inflammatory diet.

Live Webinar Date: Apr 19, 2018 (04:00 PM - 05:00 PM EST)

Course Categories / Learning Need Codes (LNC): 3000, 5220, 5370, 6010

Performance Indicators/Learning Objectives: 4.2.5, 6.2.5, 8.3.7, 10.2.5

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1, 2

Total Cost: $18

About the Presenter: Holly Herrington, MS, RD, LDN, CDE

Holly Herrington MS, RD, LDN, CDE has been a Registered Dietitian for 8 years and is in her third year as a Certified Diabetes Educator. Holly has served as clinical dietitian in the Center for Lifestyle Medicine at Northwestern Memorial Hospital in Chicago for seven years. While there, Holly co-authored textbook chapters on nutrition for bariatric surgery and weight regain following bariatric surgery. She has been a guest lecturer and presenter at the American Society for Metabolic and Bariatric Surgery (ASMBS), The Obesity Society (TOS) and a faculty speaker at the Obesity Summit 2015.

Holly received undergraduate degrees in Marketing and Human Sciences from Mississippi State University as well as a degree in Dietetics and Nutrition from the University of Mississippi. Holly completed her dietetic internship and master's degree in Clinical Nutrition from Rush University Medical Center in Chicago. She worked as both an inpatient and outpatient dietitian at Rush before joining Northwestern in 2009. She is certified in Adult Weight Management, levels 1 and 2.

Holly has been a requested expert for media outlets including FOX News Chicago and ABC7 Chicago, and has been featured in US News and World Report, Men's Health and the Chicago Tribune. Her clinical interests include weight loss/bariatric surgery, diabetes management, cardiovascular health, gastrointestinal health and prenatal nutrition.