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Meeting Micronutrient Needs Online Course

Overall adherence to recommended dietary guidelines is low. Despite years of research and messaging, many people still have inadequate intakes of vitamins and/or minerals, which may place them at increased risk for chronic disease.

Micronutrient Needs Overview

This micronutrient and healthcare continuing education course covers:

  • The prevalence of micronutrient inadequacies
  • Highlights specific subgroups of the population who are at increased risk of micronutrient inadequacy or deficiency
  • Examines the importance of healthy eating, fortified food, and micronutrient supplementation to correct inadequacies

Although this course reviews micronutrient data from the United States, the overall messages are applicable to many developed countries throughout the world.

Program Designed for You

This research-based continuing education course may be appropriate for:
  • Registered dietitian nutritionists (RDNs)
  • Nutritionists and dietetics technicians
  • Specialists in pediatric nutrition
  • Family practice and internal medicine physicians
  • Nurse practitioners and physician assistants
  • Doctors of naturopathic medicine
  • Chiropractic practitioners
  • Health educators and nutrition educators
  • Health promotion specialists

Meeting Micronutrient Needs Training

By the end of this online Micronutrient Training course, you will learn how to:

  • Describe two ways nutritional assessments are done in populations.
  • Articulate the difference between micronutrient deficiency and micronutrient inadequacy.
  • Identify the ‘shortfall nutrients’ in the US population.
  • Identify the micronutrients of concern for adolescents, premenopausal women, pregnant women, and older adults.
  • Identify which micronutrients may be lacking in a vegan diet.
  • Articulate reasons why individuals with inflammatory bowel disease are at increased risk of micronutrient deficiency.
  • Understand that consuming fortified and enriched food can help Americans meet micronutrient needs.
  • List nutrients that are under-consumed by the US population and typically not included in multivitamin/mineral supplements at recommended amounts.

Linus Pauling Institute Micronutrient Information Center

This content of this course has been provided by experts with the Micronutrient Information Center with Oregon State University's Linus Pauling Institute. The Micronutrient Information Center is a source for scientifically accurate information regarding the roles of vitamins, minerals, phytochemicals (plant chemicals that may affect health), and other dietary factors, including some food and beverages, in preventing disease and promoting health. All of the nutrients and dietary factors included in the Micronutrient Information Center may be obtained from the diet, and many are also available as dietary supplements. To learn more, visit the Micronutrient Information Center online. 

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On demand. Access any time.
clock
Approximately two hours
location
Online
price (2)
$20
20
Additional Information: 2.0 CEUs

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Instructors

Victoria Drake, Ph.D.

Victoria J. Drake earned a B.A. in Biology from Grinnell College in 1998. After working as a Research Assistant at The University of Iowa in the field of redox biology and aging, she pursued graduate studies in nutrition at the University of Wisconsin-Madison. In 2006, Victoria received her Ph.D. in Nutritional Sciences with an emphasis in Biochemical and Molecular Nutrition. Victoria has worked for the Linus Pauling Institute’s Micronutrient Information Center (MIC) since 2006, first as a Research Associate and now as its Manager. In the past 12 years, she has written, updated, and edited MIC articles and has co-authored two textbooks based on MIC content. Victoria has successfully managed several projects at the LPI, including MIC website redesigns, creation of both the Spanish MIC and Japanese MIC, and addition of the MIC's Health & Disease section.

Barbara Delage, Ph.D.

Barbara Delage earned a B.S. in Genetics and Biochemistry and an M.S. and Ph.D. in Nutrition and Food Science from the University of Bordeaux, France. Her doctoral thesis investigated the role of overweight and obesity in the promotion of colon cancer. As a nutrition scientist, she spent many years in research laboratories exploring the biological effects of micronutrients and dietary factors in the promotion of health and the prevention of chronic conditions like cancer. She worked as a postdoctoral fellow at the Linus Pauling Institute (2005-2008); at Barts Cancer Institute, Queen Mary University of London, UK (2008-2010); and at Unilever R&D, UK (2010-2011).

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