Decoding the New Nutrition Facts Label: Fat

This new Certificate of Training on the Nutrition Facts Label allows you to claim 4 total CE credits. You are required to complete all 4 courses (1 credit for each course) and the final post-test.

Program Date: April 2017
Publication Date: 21 April 2017
Continuing Education Units: 1.0 Nurse Contact Hours, 1.0 Dietitian CPEU

Course Description:

In May 2016, the US Food and Drug Administration (FDA) finalized the Nutrition Facts Label rules and set the compliance date for July 26, 2018 for large food manufacturers. On September 29, 2017, the FDA proposed extending the compliance date to January 1, 2020, to address concerns regarding the time needed for implementation of the final rules.

Course Objectives:

  • Recognize significant changes to the Nutrition Facts Label
  • Review fat metabolism
  • Describe the role and science for fat in oral nutritional supplements (ONS) and specialty or therapeutic enteral nutrition formulas
  • Translate nutrition labeling updates into consumer-friendly terms
  • CDR Level: 2
  • Suggested Learning Codes: 2020, 4030, 7100, 2070
  • Performance Indicators: 11.2.1, 12.4.5, 8.1.3
  • Media Format(s): Video (English)
  • Run Time: 50 Minutes

Course Instructor Bio(s)

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Elizabeth Johnson, MS, RDN

Senior Director of Food Policy & Scientific Affairs
Food Directions LLC

Elizabeth (Beth) Johnson, MS, RD, founded Food Directions LLC in February 2010. Johnson’s unique experience and skill set helps clients gain valuable insight into the U.S. Department of Agriculture (USDA), Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC) and Capitol Hill. Johnson also has strong relationships with thought leaders at NGOs, food associations, and consumer groups, which help Food Directions gain a diverse perspective on food issues. Johnson is regularly tapped to speak at food related conferences and events.

Johnson is a member of the Institute of Food Technologists (IFT), serves on the National Food Policy Conference Advisory Committee, Food Research & Action Center (FRAC) host committee, and on Dunkin Brands’ Nutrition Advisory Board and is a Food Cowboy Advisor. Johnson has been quoted in numerous media outlets including USA Today, HealthDay, Supermarket News, Food Navigator USA, AdWeek, Washington Times, Politico, and The Hill, among others.

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Christopher A. Taylor, PhD, RDN, LD, FAND

Associate Professor of Medical Dietetics
The Ohio State University

Dr. Chris Taylor is an Associate Professor in the Division of Medical Dietetics as well as the Department of Family Medicine at The Ohio State University. Dr. Taylor was trained by the NIH/NIDDK Clinical Research Center in Phoenix to conduct various dietary intake assessment methodologies and has analyzed primary and secondary data to describe dietary habits and food intake patterns, especially among underserved populations. He has secured institutional, federal and industry funding to evaluate national surveillance data to examine dietary patterns. He has given numerous invited and peer review presentations to share his findings on American dietary patterns. He uses these analyses of dietary patterns to inform interventions targeting patients in the patient centered medical home. Through partnership with a technology firm, Dr. Taylor has developed a method to couple Registered Dietitian Nutritionists in the Patient Centered Medical Neighborhood with Primary Care Providers in the medical home to close the loop of communication to promote improved patient outcomes.

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Carolyn Alish, PhD, RDN

Senior Research Scientist
Abbott Nutrition

Carolyn Alish, PhD, RD, is a Registered Dietitian and a Senior Research Scientist in Scientific and Medical Affairs, where she provides global clinical and scientific leadership for ProSure® and the critical care product portfolio for Abbott Nutrition. Dr. Alish is involved in new product development and provides nutrition science and technical expertise to translate complex nutrition and clinical science to support the education of Abbott Nutrition products and their benefits. Her areas of expertise include oncology, critical care, geriatric nutrition, sarcopenia, malnutrition, cardiovascular disease, renal disease, and diabetes. During her time at Abbott, she has been involved in several aspects of the business including clinical research, medical affairs and nutrition science and education.

Before joining Abbott in 2000, Dr. Alish worked in clinical, community, academic, and nutrition research settings. As a clinical dietitian, she provided medical nutrition therapy to adult and pediatric hospitalized patients in medical-surgical units and the ICU. She also provided nutrition counseling and education to adults in outpatient and community settings, including patients with diabetes, cancer, cardiovascular disease, eating disorders, HIV/AIDS, and obesity. Dr. Alish has conducted nutrition research in various areas, including geriatrics, women’s health, diabetes, and adult obesity.

Dr. Alish presents to international and domestic audiences and represents Abbott Nutrition at global nutrition congresses and conferences. She has publications in peer-reviewed journals and writes on a variety of nutrition topics for the industry, health care professionals and consumers. Dr. Alish is a member of The Academy of Nutrition and Dietetics and the American Medical Writers Association and is a reviewer for the Journal of the Academy of Nutrition and Dietetics and Geriatric Nursing.


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