Nutrition session on trans fat offered
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Helping consumers cope with
trans fatty acids will be discussed during the final session of a
five-part in-service training series for dietitians, home economists
and other interested health care professionals. The purpose of this
session is to give professionals understanding of issues surrounding
trans fatty acids so they in turn can help the public use
information on trans fatty acids to make meaningful dietary choices.
The teleconference is scheduled for 3:30-5:30 p.m. May 20 at the
Logan County Extension office, 980 N. Postville Drive.
During the last decade, increasing
concerns have been expressed over dietary trans fatty acids. They
tend to raise the "bad" LDL cholesterol while lowering the "good"
HDL cholesterol, making them at least as harmful as some saturated
The Food and Drug Administration is
requiring that the trans fat content be listed on food labels
effective Jan. 1, 2006. The trans fat content has already appeared
on many food labels, and the food industry is already taking steps
to lower trans fats in many food products.
Consumers often get caught in the
crossfire when such diet and health-related issues come to the
forefront. The information is often confusing and overwhelming. Some
just give up and donít even try to make prudent dietary changes.
This training session is designed to assist professionals in helping
consumers understand what these fatty acids are, where they come
from and how to limit their intake.
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The discussion will be led by Dr.
Robert J. Reber, associate professor of nutrition in the University
of Illinois Department of Food Science and Human Nutrition at
Dietetic Association has approved two continuing professional
education hours of in-service credit for registered dietitians
taking this session. To register for the session, please contact the
Extension office at 732-8289. There is a $10 charge for the program.
[News release from the
Logan County office
of University of Illinois Extension]