Greek Beef Salad

Nutrition & Dietetic

Continuing Education Credit Opportunities


The Ohio Beef Council is pleased to provided Nutrition & Dietetic continuing education credit opportunities for nutrition and health professionals.  
 Join us online for an inside look at the beef industry in Ohio. Each webinar has been approved for 1 hour of continuing education credit by the Commission on Dietetic Registration.


REgister for AN Upcoming Continuing Education OpportunitiY:

Rethinking Methane: Animal Agriculture's Path to Climate Neutrality - Monday, May 3 at 12:00 p.m.

The American Diary Association and Ohio Beef Council invite you to join us for a free webinar to learn about animal agriculture's environmental footprint. Rethink what you thought you knew about methane emissions and discover how animal agriculture is on the path to climate neutrality with scalable solutions and tools to fight global climate change.

**This webinar has been approved for 1 hour of continuing education credit by the Commission on Dietetic Registration.

REGISTER NOW >


On-Demand Continuing Education Opportunities:

OHIO BEEF FARM

Ohio Beef Council’s live Virtual Farm Tour will connect nutrition professionals to Stickel Farms for a live video tour with Ohio farmers Erin and Andy Stickel and Ohio Beef Council registered dietitian Anna Gest MS, RDN, LD. 

Raising beef is a complex process, and this tour will highlight the beef community’s commitment to raising cattle in a humane, safe, and sustainable way. Participants who attended the live program had the opportunity to have questions answered live by the farmers and dietitian during the tour. 

**This webinar has been approved for 1 hour of continuing education credit by the Commission on Dietetic Registration.

ReQUEST THE ON DEMAND RECORDING >

 

MEAT SCIENCE LAB TOUR

Visit The Ohio State University Meat Lab and learn more about beef processing, cuts, and nutrition with animal sciences professor Dr. Lyda Garcia.  

By attending this event, participants will:  

  • Learn about protocols in processing facilities that ensure food safety 
  • See examples of lean cuts of beef and learn about the role that cattle nutrition plays into the development of lean cuts  
  • Discuss USDA standards for beef grading and how they contribute to the consumer eating experience  

Attendees of the live event had the opportunity to have their questions answered by Dr. Garcia and Ohio Beef Council dietitian, Anna Gest.

**This webinar has been approved for 1 hour of continuing education credit by the Commission on Dietetic Registration.

ReQUEST THE ON DEMAND RECORDING >



Please contact Ohio Beef Council's Registered Dietitian, Anna Gest with any questions or to receive additional information.