What’s Left on the Plate: How Different Cooking Methods Influence Nutrient Retention - Dietitian CPE Continuing Professional Education, 10 CE Hours

Approved for 10 CEUs

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 CEU towards your license renewal
   

Course Outcome

≥93% of participants will expand their expertise in helping clients retain more vitamins and minerals in the foods they already eat by teaching evidence-based cooking and storage methods.

Course Objectives

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

• Identify how various cooking methods (e.g., boiling, steaming, roasting, microwaving) affect the stability of water-soluble and fat-soluble nutrients.
• Apply preparation strategies—such as soaking, sprouting, fermenting, and reheating protocols—that improve nutrient bioavailability.
• Tailor food preparation guidance to different dietary patterns and clinical conditions, including plant-based, pediatric, and therapeutic diets.
• Translate complex nutrient science into practical, culturally appropriate recommendations clients can use at home or in institutional settings.

Who Should Enroll? 

• Registered Dietitians (RDs) and Dietetic Technicians, Registered (DTRs): Nutrition professionals seeking to enhance their ability to provide precise, evidence-based cooking and storage recommendations that improve the nutrient quality of meals.
  
• Community and Clinical Dietitians: Practitioners working in outpatient, school, hospital, or public health environments where food preparation guidance is critical for health outcomes.
  
• Nutrition Educators and Food Service Leaders: Professionals developing recipes, meal plans, and educational materials who want to integrate nutrient retention strategies into their programming.