Decoding the New Nutrition Facts Label: Carbohydrates

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 carbohydrate metabolism
  • 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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Kari H. Ryan, PhD, RDN

Director, Science of Innovation and Science
Abbott Nutrition

Kari Ryan is the Director of Nutrition Science Innovation and Education for Abbott Nutrition. Dr. Ryan leads scientific strategy development and R&D innovation for key brands such as Similac, PediaSure, Ensure and Glucerna. Prior to joining Abbott Nutrition, Dr. Ryan was the Director of Scientific, Nutrition and Regulatory Affairs for Kraft Foods Group where she led the development of the company’s nutrition and well-being vision and mission. Dr. Ryan also worked for Frito-Lay where she led the Nutrition and Regulatory Affairs department and established the Healthy Snacks Research Center to conduct clinical trials, influence policy and engage healthcare professionals. She received her PhD in Human Nutrition from the Pennsylvania State University. She is a member of the Academy of Nutrition and Dietetics as well as the American Society of Nutrition.


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