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Nutrition 160 : A Review of the New Guidelines on Red Meat Consumption

Credit Hours(s)1.0

InstructorsJoshua Goldenberg, ND

Price$20.00 USD

Format(s)AudioVisual Course

Educational Objectives

Discuss the Nutritional Aspect of effect size of red meat reduction
Discuss the importance of the GRADE evidence evaluation method.
Explain the Nutritional importance of the choice of the red meat reduction target
Summarize the multiple lines of evidence supporting the guideline recommendation.

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