This course will help medical providers evaluate the benefits and risks associated with seafood consumption and convey this information to their patients.

Objectives

  • Describe the benefits and risks of seafood consumption 
  • Identify the populations most susceptible to harm from seafood contaminants, as well as the unique health benefits these populations derive from seafood
  • Apply current health guidelines on seafood intake to individual patients, with an emphasis on California state guidelines 
  • Recognize where to find educational tools and resources for more information

Number of attempts allowed: Unlimited
Number of attempts you have made: 1
Grade for attempt 1: 0%
Grading method: Highest attempt
Grade reported: 0%