Overview

Gain evidence-based nutrition and medicine knowlege. Develop culinary skills to modify recipes for individuals with chronic health conditions, such as cancer, Celiac disease, diabetes, food allergies, gastrointestinal disorders, heart disease, hypertension and obesity.

Fees: Cost per UK course credit hour: $751


Technology Requirements: Minimum technical requirements for UK courses and suggested hardware, software, and internet connections are available at uky.edu/its.


Accomodations Due to Disability: In order to receive accommodations for these courses, you must provide the instructor with a Letter of Accommodation from the Disability Resource Center at uky.edu/drc.

Speakers

Jessica Houlihan, MPH, MSPAS, PA-C

Lecturer and Advanced Practice Provider
Dietetics and Human Nutrition
College of Agriculture, Food and Environment
University of Kentucky
Lexington, Kentucky View Full Bio

Accreditation

Joint Accreditation Logo

In support of improving patient care, University of Kentucky HealthCare CECentral is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

AMA credit:
This live activity is designated for a maximum of 14 AMA PRA Category 1 Credit(s)™. Physicians should claim only credit commensurate with the extent of their participation in the activity.

ACGME Competencies - Medical Knowledge, Practice-based Learning and Improvement, Interpersonal and communication skills

ACPE credit

This knowledge-based activity will award 14.0 contact hour (1.40 CEUs) of continuing pharmacy education credit in states that recognize ACPE providers

CPHCE

University of Kentucky College of Public Health certifies that this educational activity was designated for 14.00 hours of Public Health Continuing Education (CPHCE) credit. This course is approved for continuing education by the University of Kentucky College of Public Health.