Accreditation Information

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. 

Needs Statement

Current medical training is lacking in preparing students to adequately deliver quality nutrition advice. In turn, practicing medical providers often lack the skill and confidence to deliver actionable recommendations on healthy lifestyles.

Patients have a wide range of barriers that prevent them from adopting healthy eating behaviors and medical visits don't allow for exploration into these wide- ranging issues.

Objectives

Upon completition fo this activity, participants will be able to:

1. Describe key principles of food preparation, food safety and budgeting and use those principles to plan and prepare well-balanced and healthy snacks and meals for diverse populations.
2. Use dietary analysis software to evaluate recipes and meals and to develop meal plans that meet specific dietary guidelines.
3. Use evidence-based dietary recommendations to prepare and evaluate recipes that are appropriate for individuals following specialized diets.
4. Describe mindful eating and apply key principles of mindful eating to meal preparation and dietary recommendations.
5. Explain how food choices can be impacted by culture, ethnicity, religion, family, and other factors and apply that knowledge in providing dietary recommendations.

Target Audience

Physicians, Physician Assistants, Pharmacists and Public Health Professionals

Faculty Disclosure

All planners, speakers, authors, and reviewers involved with content development for continuing education activities provided by the University of Kentucky are expected to disclose any real or perceived conflict of interest related to the content of the activity. Detailed disclosures will be included in participant materials or given prior to the start of the activity.