Online Course from Oregon State University's Linus Pauling Institute

Designed For
Registered dietitians; nutritionists; nutrition and dietetics technicians; specialists in pediatric nutrition; family practice and internal medicine physicians; nurse practitioners; physician assistants; doctors of naturopathic medicine; chiropractic practitioners; health educators; nutrition educators; health promotion specialists 
Self-paced (start and complete the course at your own pace)
Three modules, approximately two hours to complete
2.0 (includes Commission on Dietetic Registration certificate reflecting 2.0 continuing professional education units) 

Overall adherence to recommended dietary guidelines is low. Despite years of research and messaging, many people still have inadequate intakes of vitamins and/or minerals, which may place them at increased risk for chronic disease. This course covers the prevalence of micronutrient inadequacies; highlights specific subgroups of the population who are at increased risk of micronutrient inadequacy or deficiency; and examines the importance of healthy eating, fortified food, and micronutrient supplementation to correct inadequacies. Although this course reviews micronutrient data from the United States, the overall messages are applicable to many developed countries throughout the world.

  • Describe two ways nutritional assessments are done in populations.
  • Articulate the difference between micronutrient deficiency and micronutrient inadequacy.
  • Identify the ‘shortfall nutrients’ in the US population.
  • Identify the micronutrients of concern for adolescents, premenopausal women, pregnant women, and older adults.
  • Identify which micronutrients may be lacking in a vegan diet.
  • Articulate reasons why individuals with inflammatory bowel disease are at increased risk of micronutrient deficiency.
  • Understand that consuming fortified and enriched food can help Americans meet micronutrient needs.
  • List nutrients that are underconsumed by the US population and typically not included in multivitamin/mineral supplements at recommended amounts.
  • Victoria Drake, Ph.D.

    Victoria Drake, Ph.D.

    Victoria J. Drake earned a B.A. in Biology from Grinnell College in 1998. After working as a Research Assistant at The University of Iowa in the field of redox biology and aging, she pursued graduate studies in nutrition at the University of Wisconsin-Madison. In 2006, Victoria received her Ph.D. in Nutritional Sciences with an emphasis in Biochemical and Molecular Nutrition. Victoria has worked for the Linus Pauling Institute’s Micronutrient Information Center (MIC) since 2006, first as a Research Associate and now as its Manager. In the past 12 years, she has written, updated, and edited MIC articles and has co-authored two textbooks based on MIC content. Victoria has successfully managed several projects at the LPI, including MIC website redesigns, creation of both the Spanish MIC and Japanese MIC, and addition of the MIC's Health & Disease section.

  • Barbara Delage, Ph.D.

    Barbara Delage, Ph.D.

    Barbara Delage earned a B.S. in Genetics and Biochemistry and an M.S. and Ph.D. in Nutrition and Food Science from the University of Bordeaux, France. Her doctoral thesis investigated the role of overweight and obesity in the promotion of colon cancer. As a nutrition scientist, she spent many years in research laboratories exploring the biological effects of micronutrients and dietary factors in the promotion of health and the prevention of chronic conditions like cancer. She worked as a postdoctoral fellow at the Linus Pauling Institute (2005-2008); at Barts Cancer Institute, Queen Mary University of London, UK (2008-2010); and at Unilever R&D, UK (2010-2011).