Full course description
*PLEASE DO NOT REGISTER FOR THIS COURSE UNLESS YOU ARE A CREDENTIALED HEALTHCARE PROFESSIONAL*
This for credit, professional course was designed for healthcare providers interested in infant feeding best practices. You must complete this 1-hour program within 7 days. After viewing this course, you can reflect on your learnings to obtain credit. Dietitians, Nurses, Nurse Practitioners, Physicians, Physician Assistants, Pharmacists, and other select healthcare professionals may earn up to 1.0 CME/CE/CPEU credit.
The information presented will help you to:
- Discuss basics of tracking healthy infant growth and development.
- Discuss importance of human milk, safe handling/storage guidelines, and the clinical implications of unsafe handling/storage.
- Discuss different types of infant formulas, safe handling/storage guidelines, and methods to help prevent contamination of infant feedings.
- Describe clinical implications of using homemade formula and over diluting infant formula.
- Describe steps used in an institution and at home for formula and human milk preparation.
- Discuss techniques for transitioning infants from human milk/infant formula to solid baby foods and identify when an infant is developmentally ready to transition.
This program is supported by a medical education grant from Abbott Nutrition Health Institute. The grant will subsidize the first 1000 registrations, so act now to enroll for free! There will be a $20 registration fee once the subsidy has been exhausted.
First Time ScarletCanvas Users: After you enroll you will receive two automated emails, one with the subject "Please confirm your email address - Ohio State ScarletCanvas." Use the link in that email to set up the password you would like to use for your account.
For technical assistance with the ScarletCanvas platform, including logging in and password concerns, or if you have general questions about the course, please contact Steven Simmons at simmons.263@osu.edu. Please allow at least 24 hours for a reply during business hours and 72 hours over holidays and weekends.
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