Making Sense of Saturated Fat in a Heart Healthy Diet Thank you for attending Making Sense of Saturated Fat in a Heart Healthy Diet on Wednesday, February 16, 2022. Your feedback is greatly appreciated. This survey is required for all those seeking CME/MOC Part 2 credit. Upon completion of this survey, your certificate will be emailed within 30 days. OK Question Title * 1. What type of credit(s) are you seeking? (please note nursing credits are not being offered) CME only CME and MOC part 2 N/A OK Question Title * 2. Demographics First Name Last Name Credentials (MD, DO, APN, PA, etc.) Practice/Organization Name ABP Diplomate # (required for MOC Part 2 points) Email Address (to issue credit certificate) OK Question Title * 3. How did you view this session? Viewed Live on February 16, 2022 Viewed the archived recording of the session OK Question Title * 4. Please indicate the rate at which you agree with the following statements.At the conclusion of this activity, participants will be able to: Strongly Agree Agree Neutral Disagree Strongly Disagree Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Strongly Agree Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Agree Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Neutral Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Disagree Explain the saturated fat guidance according to the current dietary guidelines and whether all types increase health risks, or if risk is dependent upon which foods saturated fat comes from. Strongly Disagree Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Strongly Agree Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Agree Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Neutral Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Disagree Understand the latest research around whole-fat dairy versus low-fat dairy and its contribution to heart-health. Strongly Disagree Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Strongly Agree Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Agree Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Neutral Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Disagree Communicate how to include whole-fat dairy in balanced eating patterns to patients through culinary applications of dairy as a single food group and in recipe development. Strongly Disagree OK Question Title * 5. How valuable was today’s session to your practice? Very Valuable Somewhat Valuable Not at All Valuable OK Question Title * 6. What is one new thing you learned from this presentation? OK Question Title * 7. What 2 to 3 things will you implement or do differently in your practice based on what you learned? OK Question Title * 8. Presenter: Jim Painter, PhD, RDN Excellent Very Good Good Fair Poor Organization of Presentation Organization of Presentation Excellent Organization of Presentation Very Good Organization of Presentation Good Organization of Presentation Fair Organization of Presentation Poor Clarity of Presentation Clarity of Presentation Excellent Clarity of Presentation Very Good Clarity of Presentation Good Clarity of Presentation Fair Clarity of Presentation Poor Appropriateness for your level of training Appropriateness for your level of training Excellent Appropriateness for your level of training Very Good Appropriateness for your level of training Good Appropriateness for your level of training Fair Appropriateness for your level of training Poor Relevance to practice Relevance to practice Excellent Relevance to practice Very Good Relevance to practice Good Relevance to practice Fair Relevance to practice Poor OK Question Title * 9. Was the speaker's presentation free from commercial bias? Yes No OK Question Title * 10. Presenter: Julie Harrington, RDN Excellent Very Good Good Fair Poor Organization of Presentation Organization of Presentation Excellent Organization of Presentation Very Good Organization of Presentation Good Organization of Presentation Fair Organization of Presentation Poor Clarity of Presentation Clarity of Presentation Excellent Clarity of Presentation Very Good Clarity of Presentation Good Clarity of Presentation Fair Clarity of Presentation Poor Appropriateness for your level of training Appropriateness for your level of training Excellent Appropriateness for your level of training Very Good Appropriateness for your level of training Good Appropriateness for your level of training Fair Appropriateness for your level of training Poor Relevance to practice Relevance to practice Excellent Relevance to practice Very Good Relevance to practice Good Relevance to practice Fair Relevance to practice Poor OK Question Title * 11. Was the speaker's presentation free from commercial bias? Yes No OK Question Title * 12. Evaluate the Overall Program Excellent Very Good Good Fair Poor Program increased my competence in this area Program increased my competence in this area Excellent Program increased my competence in this area Very Good Program increased my competence in this area Good Program increased my competence in this area Fair Program increased my competence in this area Poor Program will help me improve patient outcomes Program will help me improve patient outcomes Excellent Program will help me improve patient outcomes Very Good Program will help me improve patient outcomes Good Program will help me improve patient outcomes Fair Program will help me improve patient outcomes Poor This educational activity was valuable for my practice and/or performance This educational activity was valuable for my practice and/or performance Excellent This educational activity was valuable for my practice and/or performance Very Good This educational activity was valuable for my practice and/or performance Good This educational activity was valuable for my practice and/or performance Fair This educational activity was valuable for my practice and/or performance Poor The presentation was based upon scientific evidence The presentation was based upon scientific evidence Excellent The presentation was based upon scientific evidence Very Good The presentation was based upon scientific evidence Good The presentation was based upon scientific evidence Fair The presentation was based upon scientific evidence Poor Speaker disclosure was communicated verbally or in writing Speaker disclosure was communicated verbally or in writing Excellent Speaker disclosure was communicated verbally or in writing Very Good Speaker disclosure was communicated verbally or in writing Good Speaker disclosure was communicated verbally or in writing Fair Speaker disclosure was communicated verbally or in writing Poor OK Question Title * 13. Additional Comments: OK DONE