Program Description

Whole grains and dietary fiber have been established as key components of a healthy diet.  Oats, as oatmeal, bars or a cooking ingredient, are included in national dietary guidelines as a fiber-containing, whole grain option.  With its role as a potential cholesterol-lowering food well established, scientists have begun investigating the role of oats and its components in whole-body health and diet quality.  This session will provide a detailed overview of the current state of oats research and exciting new findings.  Presenters will showcase the value of oats in unexpected areas of health and reveal the benefits of consuming oats.

Learning Objectives

At the end of this session, attendees will be able to:

• Describe the evidence-base of oats research and its impact on health.

CPE Credit Designation Statement

ASN designates this educational activity for a maximum of 1 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity.  ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.

Learning Level 2

Click here for the CPE evaluation. 

Suggested Learning Codes:

4040: Disease prevention
2070: Macronutrients: carbohydrate, fat, protein, fiber, water
2000: Science of food and nutrition
4000: Wellness and public health

Agenda