Iron and zinc
Iron and zinc
Friday, January 22, 2016, 10.00am to 11.00am AEDT
The presentation will cover:
Metabolism and functions of iron and zinc
Deficiency of iron and zinc
Food sources and current intakes
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours
About the Presenter
Associate Professor Lynn Riddell is a nutrition scientist in the School of Exercise and Nutrition Sciences, Deakin University, Melbourne. Lynn holds an undergraduate degree in food science and a PhD in nutrition from New Zealand’s University of Otago, along with a graduate certificate in higher education from Deakin University. She is a registered nutritionist with the Nutrition Society of Australia. Her PhD examined the role of dietary folate in reducing homocysteine levels in an apparently healthy population. Since completing this work, Lynn has continued to investigate the impact of micronutrients on health within the general population and is working on projects around the effect of intake levels of iodine, iron, zinc and sodium on health. Lynn’s teaching speciality includes nutrition needs across the lifespan and dietary assessment methodologies. In 2012 she received a national citation for outstanding contributions to student learning from Australian Government’s Office for Learning and Teaching.
Registration includes
Access to the live webinar or a recording of the webinar
Presentation notes
Multiple choice questions and answers
Suggested further reading
Registration types
Live webinar: $50 to watch the webinar live
Recording: $38 to receive a recording of the webinar and associated documents
Subscription: $33 monthly to receive all Education in Nutrition recordings (minimum 30 a year) and have free access to all our live webinars
Our recordings are intended for individual viewing. However, we are happy for them to be shared with groups of up to six people. If your viewing group is larger than this please use a multi subscriber user form.