Not all oils are created equal: the science and practical benefits of extra virgin olive oil
Australian/NZ dietitians: The live webinar is Wednesday, 29 April 2026 at 9:00-10:00am AEST Sydney/Melbourne time. CPD hours are applicable for Australia and New Zealand dietitians.
US dietitians: The live webinar is Tuesday, 29 April 2026 at 7:00-8:00 pm ET (New York time).
The live webinar “Not all oils are created equal: the science and practical benefits of extra virgin olive oil” awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. CPEUs for the live webinar expire on March 31, 2027. Please access your certificate before then.
The CPE activity application for the recorded webinar “Not all oils are created equal: the science and practical benefits of extra virgin olive oil” is pending CDR review and approval for 1.0CPEUs
Check your local country requirements to see if you can claim for continuing education.
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About the webinar:
Few topics create debate as much as choosing and using cooking oils. In this webinar with Dr Flavia Fayet-Moore, we will critically evaluate the differences between commonly used cooking oils, including extra virgin olive oil (EVOO), translate emerging research on cardiovascular and cognitive health into practice, and navigate common misconceptions. Combining foundational science with practical guidance, the session will empower you to make informed recommendations and confidently communicate the role of oils within healthy dietary patterns.
You’ll learn how to:
- Evaluate the nutritional and functional differences between common cooking oils
- Give practical advice on misinformation and myths around seed oils, smoking point and oil selection in cooking
- Interpret current evidence on EVOO and its role in chronic disease, including heart health, dementia and cognitive health
About the speaker:
Dr Flávia Fayet-Moore (Dr Flav) is a Brazilian-born, Canadian-raised, Australian-made scientist, dietitian, space nutritionist and entrepreneur. She is the founder and CEO of FOODiQ Global, a Registered Nutritionist, Accredited Practising Dietitian, board certified Lifestyle Medicine Professional, and Adjunct Lecturer of the University of Newcastle. Flavia graduated from the University of Toronto with an Honours Bachelor of Science in Biology and Nutritional Sciences Specialist, obtained both her Master of Nutrition and Dietetics and PhD in nutrition from the University of Sydney, and completed the Space Studies Program from the International Space University.
Supported by:
The content, products and/or services referred to in this webinar are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this webinar does not constitute any form of endorsement. Please see here for terms and conditions.
| Continuing Education (USA) | |
|---|---|
| Duration | 1 hour |
| CPEUs Awarded | 1.0 |
| Performance Indicators | 3.1.3, 5.1.3, 9.1.3, 9.1.4, 9.5.2 |