Professional and Career-Enhancing Education
Are you a health professional seeking Continuing Education (CE) credits or a dietician looking to enhance your career while fulfilling credential requirements? Are you a health professional, an educator, or a fitness and wellness instructor interested in earning a micro-credential in nutrition? We have programming that fits everyone's needs.
Register for a single course, a short course, or a micro-credentials today, because you don't have to spend a lot of time to earn a lot of knowledge!
Continuing Education
Nutrition is a critical, and often overlooked, area of study for front-line health professionals. We are helping change that by accrediting our high-quality courses taught by world-renowned faculty for Continuing Education (CE) credits.
"Serving a Healthy Diet": This 12-hour on-demand course explores the relationship between diet and health and will help you and the patients you serve make better food choices.
“Food is Medicine 101: Translating Evidence to Action”: Learn about Food is Medicine (FIM) principles, interventions, applications to clinical practice, and future directions from experts at the Food is Medicine Institute.
Register for a Continuing Education Course!
Register now through Tufts University College
Course Description
In a world of conflicting food messages, how do we know which foods are good for us? What is the evidence for why you might want to incorporate foods like leafy greens, beans and berries more often into the meals you prepare? How do you construct a menu that tastes good, meets the nutrient and health requirements for an individual or group, and is culturally appropriate and responsibly sourced?
Planning and implementing healthy meals for customers, clients, family, and friends can pose a challenge. In this course we explore the relationship between diet and health by examining the habitual eating patterns that have been shown to prevent chronic diet-related conditions. We learn about the nutritional components of the foods and beverages commonly present in these healthy eating patterns and to implement strategies that will help those we serve make better food choices. This course is available for nursing CE. See below for more information.
Register now through Tufts University College
By the end of this course, you will be able to:
- Describe healthful dietary patterns and summarize their common factors.
- Identify the healthful properties of foods, how to responsibly source those foods, and how preparation influences their properties.
- Create a healthful dish based on principles of maximizing flavor while mitigating chronic disease risk.
Course Format:
- 6 modules to complete
- 2 - 4 Hours per module (Watch videos, take quizzes, and post to discussion forums)
- 100% Online (Asynchronous – anywhere, anytime)
Accreditation:
This activity provides 12 Contact Hours for nurses.
For full accreditation information, click here.
Questions?
Contact the Program Director at diane.mckay@tufts.edu
Register now through Tufts University College
The Food is Medicine 101 continuing education (CE) course aims to educate health professionals on the critical link between nutrition and health and its application to the healthcare setting. This 1-hour course will provide definitions of Food is Medicine (FIM) and its related programs; context of FIM within the current state of chronic disease, healthcare costs, and health inequities; evidence-based information about interventions that integrate FIM into patient care; practical strategies for applying FIM in clinical settings; policy directions; and resources for further learning.
This course is available to the public and will offer the following types of continuing education: AMA PRA Category 1 Credit™ and ANCC Contact Hours.
Register now through Tufts University College
Course Format:
- 1 hour to complete
- 100% Online (Asynchronous – anywhere, anytime. Access provided within 72 hours of registration)
Accreditation:
Physicians: 1 AMA PRA Category I Credit™
Nurses: 1 ANCC Contact Hour
Registered Dietitians and Dietetic Technicians: This activity meets the Commission on Dietetic Registration’s (CDR) Core Criteria: https://www.cdrnet.org/core-criteria and is accredited by TUSM OCE to offer AMA PRA Category 1 Credits ™ and ANCC Contact Hours.
For full accreditation information, click here.
Questions?
Contact the Program Director at diane.mckay@tufts.edu
Explore Micro-credentials
Developed in partnership with the Academy of Nutrition and Dietetics, the Friedman School offers a growing portfolio of micro-credentials designed for professionals, practitioners, and lifelong learners. Each program provides focused, practical learning on emerging topics in food and nutrition science:
- Flexible: 100% online, self-paced, and on demand
- Quick: 5-7 hours to complete
- Affordable: $150-200 per course
Upon successful completion of a micro-credential, learners will earn:
- Continuing Professional Education Units (CPEUs), in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program
- A digital badge, which you can share on LinkedIn, your résumé, and other professional platforms to highlight your new skills and knowledge.
Register for Micro-credentials Today!
Build the essential skills needed when evaluating nutrition information and its many sources. Through expert-led lectures, you’ll learn to critically assess media messages, distinguish between credible evidence and misinformation, and understand who to trust—and why.
Learn how to effectively search and navigate the scientific literature databases, manage your sources, and evaluate key sections of a research paper, empowering you to read and use nutrition research literature with confidence.
Learn how to assess and understand common nutrition research study designs, including randomized controlled trials and observational studies, analyzing their major strengths and weaknesses. By the end of the course, you’ll be equipped to evaluate research papers more critically, inform your decision-making, and communicate about the research.
Explore how farming has evolved over thousands of years including agriculture’s current troubling ecological and human health impacts. You’ll learn about alternative agricultural strategies that seek to avoid harming ecosystems and people. Throughout the course, you’ll practice identifying key economic, environmental, and social impacts and weigh the tradeoffs between different farming practices.
Step into the heart of the food system and explore how manufacturers, distributors, and retailers shape our food system—and how innovation and corporate responsibility can address challenges like food waste and climate change, and build a healthier planet.
Build the essential skills needed to navigate the food marketplace at a time when sustainable food products and sustainability labels are increasingly common. Through engaging self-paced lessons and expert-led presentations, explore key economic and consumer behavior theories that form the foundation for marketing sustainable food products and reflect on barriers and opportunities to increasing their consumption.
Equip yourself with the tools needed to think critically, innovate effectively, and advocate for impactful solutions to unique challenges in the rapidly evolving food and nutrition industry. By the end of the course, you’ll be better prepared to collaborate across teams, develop health-focused innovations, and drive meaningful change in the field of food and nutrition.
Master the skills to navigate the complex world of food labeling and advertising. Learn to decode U.S. regulations, assess global standards, and spot misleading claims—so you can confidently advocate for transparency, compliance, and consumer trust in the global food industry.
Learn to identify consumer needs, analyze competition, and design ethical, evidence-based marketing campaigns. Through hands-on case studies, build the skills to communicate across audiences, make data-driven decisions, and lead impactful marketing in the food sector.