CourseDetail - GSSI - DATA

Indian Spices and Health

Course Objectives

Explain origin and proposed uses for Indian spices, particularly turmeric, ginger, fenugreek, and cinnamon

Describe at least one potential benefit areas from current research findings for each Indian spice, specifically turmeric, ginger, fenugreek, and cinnamon

Identify potential practical usage opportunities and consumption recommendations for Indian spices and be able to articulate the applicable populations and limitations that currently exist for each

Course

Credits

Course Expiration

ACSM

1

06/09/2023

BOC

1

06/09/2023

Commission on Dietetic Registration

1

06/09/2023

CSCCa

1

06/09/2023

Reference Article

http://www.gssiweb.org/docs/default-source/educational-materials/webinar-handouts/handout-indian-spices-and-health-susan-kundra_a06.pdf?sfvrsn=4