Meat as a Risk Factor for Type 2 Diabetes
Susan Levin, MS, RD, CSSD
Ms. Levin will speak about modifiable dietary risk factors associated with type 2 diabetes and how meat product consumption is associated with an increased risk for type 2 diabetes.
**For dietitians to earn continuing education units, this web cast must be viewed with and discussed among at least two other medical professionals.
Susan Levin, M.S., R.D., C.S.S.D., Director of Nutrition Education, Physicians Committee
The Learning Process:
Participants are expected to watch the video, reflect on its content, and complete the self-assessment and evaluation. Only upon completing this process will a participant's continuing education certificate be generated. The estimated time a learner will need to complete this self-study activity is 1 hour.
After completion of this web cast:
- Participants will be able to identify meat consumption as a modifiable dietary risk factors associated with type 2 diabetes
- Participants will be able to describe implications of meat consumption for clinical practice and public health policy