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Introduction of Solid Foods - RD315-60
Introduction of Solid Foods

RD315-60 l 1.00 contact hrs
by Patricia Novak, MPH, RD, CLE
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The goal of this pediatric solid foods continuing education program is to update healthcare professionals’ knowledge of basic nutrition and the introduction of solid foods to the well infant. After studying the information presented, you will be able to:
  • List the developmental cues that signal an infant’s readiness to start solid foods
  • Discuss key nutrients in the diets of infants
  • Offer reasonable advice to parents and caregivers who are concerned about the introduction of solid foods to their infants

Accreditation Information
This course in intended for nutrition professionals. is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.

This course will be updated or discontinued on or before 7/28/2018

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Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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