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Threes in a bowl and one egg with its yolk in a half shell, with the other half of the shell empty.

The State of the Science on Dietary Cholesterol

Provided by Egg Nutrition Center. This on-demand module will address how RDNs can help both consumers and other medical professionals make sense of seemingly conflicting information to confidently recommend and enjoy foods that fit into a heart-healthy diet.

Member Price $0.00

Exclusively for Academy members.


Through the consumer lens, it's easy to see how nutrition research often appears to be a moving target. Once misunderstood due to concerns about dietary cholesterol, eggs are now valued as a nutrient-dense food that authoritative bodies recommend as part of heart-healthy eating patterns. How did that happen? This module will address how RDNs can help both consumers and other medical professionals understand how the science around eating for heart health has evolved and advanced. Learn the status of current authoritative guidance on dietary cholesterol and egg consumption to recommend and enjoy foods that fit into a heart-healthy diet.

RDNs play an important role in educating both the public and other medical professionals. While some RDNs are aware that recommendations to limit dietary cholesterol have changed, recent research indicates that both doctors and consumers remain confused about dietary cholesterol.

CPE Level: 2
CPEU: 1 (valid until April 17, 2026)

Performance Indicators:

  • 2.1.3 Tailors messages and communication methods to meet the needs of target audiences.
  • 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
  • 4.1.2 Interprets and integrates evidence-based research and literature in decision-making.

Learning Objectives:

  1. Summarize the evolution of dietary cholesterol research and current authoritative guidance on dietary cholesterol and egg consumption.
  2. Discuss the dichotomy between health professional and consumer perspectives and current science and authoritative recommendations on dietary cholesterol.
  3. Describe how to educate other medical professionals about dietary cholesterol and empower clients and patients to make confident choices when eating for heart health.


Jen Houchins, PhD, RD

Dr. Jen Houchins is the Director of Nutrition Research at the Egg Nutrition Center. Jen is responsible for oversight of ENC's nutrition research program, translation of new research findings for health professionals, and provides support for AEB's general marketing efforts. Prior to her work at ENC, Jen served as Director of Regulatory Affairs at National Dairy Council, and previously worked at Nestlé Health Science as a post-doctoral scientist. She holds a bachelor"s degree in Nutrition from the University of Minnesota, a Ph.D. from Purdue University, and is also a registered dietitian.

Katie Hayes, RDN

Katie Hayes, RDN is the Director of Nutrition Communications at the Egg Nutrition Center. Katie is a skilled communicator with extensive experience in food and nutrition marketing and communications. With a unique perspective as a registered dietitian, she creates compelling programs for other health professionals and is adept at helping the public understand complex scientific topics. Prior to joining the ENC, Katie worked at two global public relations agencies supporting a wide variety of food companies and commodity groups.

Katie served as Chair of the Council on Professional Issues for the Illinois Academy of Nutrition and Dietetics and Vice President of the Chicago Food and Nutrition Network and is a member of the Academy of Nutrition and Dietetics. She received her Bachelor of Science degree from Indiana University-Bloomington. Katie lives outside of Chicago with her husband and two kids, who love mixing it up in the kitchen and are novice communicators in their own right!

Lauren Manaker, MS, RDN, LDN, CLEC, CPT

Lauren Manaker is an award-winning registered dietitian, book author, speaker, and entrepreneur. She has been practicing dietetics since 2004 and has worked in a wide variety of settings. She earned a bachelor's degree from the University of Florida, a master's degree in clinical nutrition from Rush University, and she completed her dietetic internship through the Rush University Medical Center system in Chicago. Lauren has been featured in a wide variety of media outlets, including CNN, US News and World Report, SHAPE, and SELF. She is a regular contributor to Eating Well, VeryWell Health, and many more outlets, while also being a member of the Medical Review Board for Eat This, Not That. 

Release Date: June 22, 2023


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