The Slippery Science of Fat: Separating Fat from Fiction
In this course, the traditional assumptions about fat, heart disease, metabolism, and weight-loss are challenged and an argument made for reassessing the science of fat.
Mark Hyman, MD
Board Review Series
AIHM 2016 Annual Conference
Time to Complete
What you will learn
Since the 70s, dietary fat has been maligned. We are told to eat less fat and cholesterol to reduce weight and heart disease. The 2015 US Dietary Guidelines Advisory Committee recommends removing dietary restrictions on fat and cholesterol. In this session, Dr. Hyman reviews the science of fat and weight loss (more fat=more weight loss) and heart disease (more fat=less heart disease), challenging traditional assumptions about fat, heart disease, metabolism, the calorie theory of weight loss.By the end of this course, learners will be able to:
- Describe the science behind the new dietary guidelines removing dietary fat and cholesterol restrictions.
- Describe the differential effects of fat and carbohydrates on weight, metabolism, appetite, energy expenditure and chronic disease.
- Recognize the controversies regarding saturated fat and cholesterol and heart disease.
Certificate of Completion
Included in this course
Mark Hyman, MD
Dr. Hyman is a practicing physician, 10-time New York Times bestselling author, and internationally recognized leader, speaker, educator, and advocate in the field of Functional Medicine. He is the Pritzker Foundation Chair in Functional Medicine at the Cleveland Clinic Lerner College of Medicine; Director, the Cleveland Clinic Center for Functional Medicine; Founder & Director, The UltraWellness Center; Chairman, Institute for Functional Medicine; medical editor at Huffington Post.
The CME for this course has expired, however you will continue to have access to your purchased content.
This course is self-paced with no set beginning or end date. You may complete this course on your own schedule and pace. Enrolling in and purchasing this course grants you access to its contents in perpetuity.