Bell Institute of Health and Nutrition a resource for health professionals

Whole Grain and Health: Get the Whole Story
A Self-Study Guide for Health Professionals

RELEASE DATE: February 8, 2007
EXPIRATION DATE: March 14, 2009
CDR EXPIRATION: February 7, 2010

Upon successful completion of the post test (70% or higher) and the evaluation,
a certificate can be printed from your desktop.

PLEASE REVIEW THE FOLLOWING INFORMATION AND
CLICK CONTINUE AT THE BOTTOM OF THE PAGE TO ENTER THE EDUCATIONAL ACTIVITY

Target Audience
This program is intended for health professionals with an interest in whole grain and health.

Program Description
This self-study guide provides the most current information regarding the link between whole grain consumption and overall health.

Learning Objectives
Upon completion of the self-study guide, practitioners will be able to:

  • explain the relationship between whole grain consumption and heart disease, cancer, diabetes, and weight management;
  • describe current whole grain consumption patterns and recommended levels of intake;
  • describe the connection between whole grain and fiber;
  • communicate the health benefits of whole grains; and
  • implement effective strategies for increasing whole grain intake.
Accreditation

Dietitians
The Commission on Dietetic Registration (CDR) approves this program from February 8, 2007 to February 7, 2010. Registered dietitians (RD) and dietetic technicians, registered (DTR) will receive 2.0 continuing professional education units (CPEUs) for completion of this program.

Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.


Physicians
This activity has been reviewed and is acceptable for up to 2 Prescribed credits by the American Academy of Family Physicians. Term of approval is for two years from beginning distribution date of March 15, 2007 with option for yearly renewal.

Physician Assistants
This program has been reviewed and is approved for a maximum of 1.75 hours of clinical Category I (Preapproved) CME credit by the Physician Assistant Review Panel. Approval is valid for 2 years from the issue date of March 1, 2007. Participants may submit the self-assessment at any time during that period. This program was planned in accordance with AAPA's CME Standards for Enduring Material Programs and for Commercial Support of Enduring Material Programs.

Contributors

Indra Mehrotra, MS, RD
Director
General Mills Bell Institute of Health and Nutrition

Jean Storlie, MS, RD
Senior Manager
General Mills Bell Institute of Health and Nutrition

Carolyn Good, PhD, RD
Senior Nutrition Scientist
General Mills Bell Institute of Health and Nutrition

Michelle Tucker, MS, RD, LD
Nutrition Communicator
General Mills Bell Institute of Health and Nutrition

Juli Hermanson, MPH, RD
Senior Nutrition Communicator
General Mills Bell Institute of Health and Nutrition

Writers
Rebecca Schauer, RD, LD
Revisions, 2006

Betsy Hornick, MS, RD, LDN
Original Manuscript

Technical Review Panel

Joanne Slavin, PhD, RD
Professor of Food Science and Nutrition
University of Minnesota

Simin Liu, MD, MPH, ScD
Professor and Director
Program on Genomics and Nutrition
UCLA School of Public Health

Marion Franz, MS, RD, CDE
Nutrition Consultant
Co-Chair 1994 and 2002, American Diabetes Association
Nutrition Recommendations Task Force

Michelle May, MD
Private Practice
Phoenix, Arizona

Linda Siminerio, RN, PhD
Executive Director
University of Pittsburgh Diabetes Institute

James Shikany DrPH, PA-C
Associate Professor in the Division of Preventive Medicine
School of Medicine, University of Alabama at Birmingham


This program was supported by an unrestricted educational grant from
General Mills Bell Institute of Health and Nutrition

The following reviewers have received an honorarium for reviewing this self-study guide: Joanne Slavin, Simin Liu, Marion Franz, Michelle May, James Shikany, and Linda Siminerio. Marion Franz and Joanne Slavin are members of the General Mills Bell Institute of Health and Nutrition Speakers Bureau. Joanne Slavin, Simin Liu and James Shikany have received research grants from General Mills Bell Institute of Health and Nutrition.