Program Description

Oats represent an opportunity to improve global nutrition and health due to their unique nutrient composition and functional components. Oat composition (i.e. protein, dietary fiber, β-glucan, lipids, and avenanthramides) gives a high nutritive value to this whole grain. Recent evidence has demonstrated that the value of oats extends beyond the basic nutritive value of these components to influence health status and disease risk. The active components in oats work through a variety of mechanisms to influence health, particularly in areas of cardiovascular health, gastro-intestinal health, glycemic response and satiety.  This program will examine the latest findings on the health benefits of oat consumption and discuss future directions and opportunities for oats to impact nutrition and health.

Learning Objectives

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

• Describe the nutritional composition of oats and the beneficial constituents contained in this grain.
• Understand the latest evidence on the health benefits of oats in terms of cardiovascular and gastro-intestinal health.
• Gain an in-depth understanding of the glycemic response of oats and the underlying mechanism driving it.

ASN designates this educational activity for a maximum of 1.5 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

Suggested Learning Codes:

5160: Cardiovascular disease
2020: Composition of foods, nutrient analysis
5220: Gastrointestinal disorders
4000: Wellness and public health

Please fill out the evaluation below in order to claim credit. 

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Continuing Professional Education (CPE) FAQ for Dietitians.

Agenda

Chair

Roger A. Clemens, DrPh

Presentations

Presenting overview of recent research summarized in British Journal of Nutrition (Oct. 2014 Supplement). Roger A. Clemens, DrPh, USC School of Pharmacy, Los Angeles, CA

Reviewing the evidence on cardiovascular and gastro-intestinal health. Penny M. Kris-Etherton, PhD, RD, Pennsylvania State University, University Park, PA

Blood glycemic response as a result of oats consumption and the role of β-glucan. Thomas M. Wolever, PhD, University of Toronto, Toronto, Canada