Professional Development
1h Assessable

Free webinar recording for TWO weeks only – expires on 25th October 2019 at 12.30pm (Syd/Melb time AUSTRALIA)

Expires on 24th October at 9.30pm (USA NY time), 6.30pm (USA CA time).


CPD/CEU hours are applicable for Australia, New Zealand, USA dietitians. Check your local country requirements to see if you can claim for continuing education.

CDR Activity Number Live: 150280 / Recorded:150319
Activity Type: 171 Live Webinar OR 175 Recorded Pre-Approved CPE
CPE Level: 1

Suggested performance indicators:

8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.3.7 Integrates new knowledge and skills into practice.


Suggested learning need codes:

5090: Adults
4040: Disease prevention
2070: Macronutrients: carbohydrate, fat, protein, fiber, water
2000: Science of food and nutrition

About the webinar:

With the growing interest in gut and brain health, this webinar with Dietitian and PhD student at the Food & Mood Centre, Meghan Hockey, discusses all things dairy and its health benefits. Exploring the array of dairy products available today – from fermented vs non-fermented, pasteurised vs unpasteurised, conventional vs a2 Milk™, and low-fat vs whole-fat dairy, and how as nutrition experts we can help our clients navigate the best options for them. With Meghan’s background in mood and cognition, this webinar will not only discuss the latest research on the impact of different dairy products on gut health, but also the gut-brain axis and how dairy may be further linked to better brain health.

About the presenter:

Meghan Hockey is a PhD Candidate with the Food & Mood Centre. She is an Accredited Practising Dietitian with a specialist interest in anxiety, mood disorders and cognitive health. Her PhD focuses on the associations between dairy consumption and mood and cognition, and also considers the role of food sensitivities in these conditions. Meghan is passionate about translating the evidence on lifestyle approaches for mental health, to improve the treatment options and care of those living with mental disorders.

Supported by  

Additional Resources:
In response to the webinar attendee question:
Q: The previous study mentioned the terms ‘many’ and ‘most’ – Could we please give some statistics behind how many of the participants experienced improved symptoms
A: Click here to view the published paper with results and further study details (includes links to supplemental digital data).