• Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CPEU [All Dietitians]
  • No More Carb Counting: Optimizing Glucose Control with Macronutrient Periodization - Dietitian CPE Continuing Professional Education, 10 CPEU [All Dietitians]
  • Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CPEU [All Dietitians]
  • Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CPEU [All Dietitians]
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Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CEU

Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CEU

$89.98 USD
$150.00 USD $89.98 USD
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  • CDR Approved: Yes
  • Self-Paced Reading Format
  • Quiz & Certificate Included

Certified for 15 CPEUs

CPE Type: 741 Online/Web-Based Course/Enduring Activity

Here's How Simple It Is:

  1. Read the material online
  2. Complete the quiz online
  3. Get your certificate of completion immediately and earn CPE towards your license renewal

Course Outcome

≥93% of participants will expand their expertise in counseling clients on how to incorporate emerging alternative protein sources into balanced, culturally relevant, and clinically appropriate meal plans.

Course Objectives

After completing this course, the participant will be able to:

  • Define and distinguish between lab-grown, fungal-based, algae-derived, and fermented proteins in terms of production methods, nutrient profiles, and labeling.
  • Evaluate the safety, digestibility, and environmental impact of novel protein sources for clinical and community settings.
  • Develop meal plans that incorporate alternative proteins for flexitarian, plant-based, and therapeutic diets.
  • Identify potential allergens, contaminants, or contraindications in retail protein supplements and proprietary blends.
  • Counsel clients with digestive sensitivity, chronic illness, or cultural preferences on how to safely and confidently adopt novel proteins.

Who Should Enroll? 

  • Registered Dietitians (RDs) and Dietetic Technicians, Registered (DTRs): Nutrition professionals working in clinical, outpatient, public health, or private practice settings who want to stay ahead of food innovation and expand their counseling toolkit.
  • Nutrition Educators and Program Developers: Professionals designing curricula, wellness programs, or institutional menus who need an evidence-based understanding of how to integrate new protein technologies.

CDR Learning Plan Alignment

Activity Number: 188162

CDR Spheres Supported: Clinical Care, Education and Counseling, Research and Scholarship, Food, Nutrition and Dietetics, Critical Thinking and Decision Making, and Organization Management

Performance Indicators Covered: 5.1.2, 5.2.4, 7.1.1, 7.3.1, 9.1.3, 9.4.2, 10.3.1, 10.4.6, 15.1.3, and 11.1.3

If this course supports your practice but doesn’t match your current Learning Plan, you may revise your plan at any time through the CDR portal.

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Customer Reviews

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R
Roslyn Kent (Maryland, United States)
No title

I'm learning so much with this website.

S
Scarlata
ethics

up to date material that is relevent for today

M
M Feller
Fast

The service is fast. The module is very detailed and easily understood by anyone. It gives alot of awareness and information about the ucpetes on the clinical setting and on the social side also.

M
Miriam (Nevada, United States)
Great

Great

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