Recorded December 14 and 15, 2020
Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners can receive up to 5.0 Continuing Professional Education Unit (CPEU) for completion of these recorded Vahouny conference sessions. Individuals should claim a maximum of 1 CEU per hour of content viewing, and note this on the downloadable CEU Certificate. This material is valid until December 14, 2023.
Description: The 12th Vahouny Fiber Symposium was held on-line in a virtual format in December 2020. The live event was attended by participants from academia, industry, and regulatory agencies. As the first Vahouny Symposium to have been held in a virtual format, the structure purposefully included questions and answers after each presenter, and panel discussions. Three invited sessions comprised the bulk of the conference program: one on substantiating the physiological benefit of fiber, one on applying carbohydrate knowledge through a database, and one on evaluating the tolerance of nondigestible carbohydrates.
Section 1: Substantiating human physiological benefits for isolated and synthetic nondigestible carbohydrates
Section 2: Advancing Science: Applying Carbohydrate Knowledge
Session 3: Standardized protocol (PICO) for evaluating digestive tolerance of nondigestible carbohydrates among the general population
Details on CPEU/CEU credits per section:
Viewing only Section 1 takes over 90 minutes and viewers may claim 1.5 CPEU/CEU credits.
Viewing Sections 1 and 2 takes over 2 hours and viewers may claim 2 CPEU/CEU credits.
Viewing only Section 3 takes over 3 hours and viewers may claim 3 CPEU/CEU credits.
Viewing all three sections takes 5+ hours and viewers may claim 5 CPEU/CEU credits.
After these presentations focused on dietary fiber, the viewer will be able to:
- Interpret data to make recommendations and to inform decisions.
- Apply research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.
- Interpret and apply evidence-based comparative standards for determining nutritional needs.
- Apply knowledge of food and nutrition as well as the biological, physical and social sciences in practice