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Diet Quality is Associated with Disability and Symptom Severity in MS

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Released: 1/2/2018; Expires: 1/2/2021

LEARNING OBJECTIVES:

Upon completion of the article by Fitzgerald et al, the participant should be able to:
·       Identify patient-level factors among patients with multiple sclerosis (MS) in this study that are associated with higher diet quality scores
  • Describe the association between dietary quality and MS-related disability observed in this study
  • List individual dietary components for which higher intake was associated with lower rates of disability in this study
Accreditation: The American Academy of Neurology Institute is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.

PROGRAM OBJECTIVES

After evaluating a specific article published in Neurology, participants in the CME activity should be able to demonstrate an increase in, or affirmation of, their knowledge of clinical medicine. Participants should be able to evaluate the appropriateness of the clinical information as it applies to the provision of patient care.

PARTICIPANTS

This program is designed for physicians who are involved in providing patient care and who wish to advance their current knowledge of clinical medicine.

AMA CREDIT DESIGNATION STATEMENT

The American Academy of Neurology Institute designates this journal-based-CME activity for a maximum of 0.75 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
To access this article: https://cme.neurology.org/attendee/view_program.jsp?programCode=28550PADDhQR

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