siggi's (Icelandic Milk & Skyr Corp.), maker of Icelandic-style yogurt, said it launched the “siggi's sessions” online portal, an electronic resource designed specifically for the nutrition community. The portal features on-demand educational materials and free webinars on the latest research and hot topics facing the industry.
Qualified registered dietitians and health professionals may request access to the portal to complete educational webinars and earn continuing education credits from the Commission on Dietetic Registration, New York-based siggi’s said.
siggi's sessions will cover a wide range of topics, from nutrition — added sugar, full-fat dairy and gut health — to emerging technologies such as microblogging and podcasting. The first session, “Behind the Label: A Look at Added Sugar,” launched on Feb. 21 and features Rachel Johnson, Ph.D., MPH, RDN, FAHA, professor of nutrition and medicine at the University of Vermont, with siggi's in-house RD and nutrition communications lead, Jenna Amos, the company said.
"We know the world is changing fast with new and exciting research in nutrition coming out pretty much every day,” said Siggi Hilmarsson, founder of siggi's. “So we came up with the idea of the siggi's session portal to support our partners in the nutrition community and help them get easy access to credible, educational information."
Registered dietitians and nutritionists may request access to the siggi's sessions' portal on siggi's website by completing a short form to join siggi's health & wellness ambassador program. Existing members of siggi's ambassador program gained access to the portal upon its launch. CPE certificates from the Commission on Dietetic Registration will be provided upon completion of each session.
"With new webinars and downloadable resources planned for the portal throughout 2018, there will always be a new topic to learn more about, whether it's related to nutrition research, or new technical skills that can help the community reach their audience more effectively," Amos said.