Step 1
CREATE A NEW ACCOUNT
CLICK LOG IN AT THE TOP-RIGHT. THEN CLICK CREATE ACCOUNT.
Step 1
Step 1
Create a
new account
new account
Click LOG IN at the top-right. Then click Create Account.
Step 2
Enroll
in a course
in a course
Go to dashboard and choose a course. THEN CLICK ENROLL NOW.
Step 2
Check Your Email
Within one to two business days, an email from MBA will have all the course details
Step 2
ENROLL IN A COURSE
GO TO COURSE CATALOG AND CHOOSE A COURSE. THEN CLICK ENROLL NOW.
Step 2
Enroll in a Variety of Educational Courses
Step 2
Enroll
in a course
in a course
GO TO COURSE CATALOG AND CHOOSE A COURSE. THEN CLICK ENROLL NOW.
Step 3
Take a
course
course
Work through the interactive modules and quiz.
Step 3
Complete the Course
Complete all five self-guided lessons in the MBA Self-Guided course
Step 3
TAKE A COURSE
WORK THROUGH THE INTERACTIVE MODULES AND QUIZ.
Step 3
Collect Continuing Education Certificates
Step 3
Take a
course
course
Work through the interactive modules and quiz.
Step 4
Print your
certificate
certificate
Save the certificate for your records.
Step 4
Become Involved
A graduate email will have details on how you can remain involved
Step 4
PRINT YOUR
CERTIFICATE
CERTIFICATE
SAVE THE CERTIFICATE FOR YOUR RECORDS.
Step 4
PRINT YOUR
CERTIFICATE
CERTIFICATE
SAVE THE CERTIFICATE FOR YOUR RECORDS.
BQA does more than just help beef producers capture more value from their market cattle: BQA also reflects a positive public image and instills consumer confidence in the beef industry. When producers implement the best management practices of a BQA
program, they assure their market steers, heifers, cows, and bulls are the best they can be. Today, the stakes are even higher because the full beef supply chain is leveraging BQA to ensure our commitment to food safety, animal wellbeing, and
beef quality.
Beef Quality Assurance is a nationally coordinated, state implemented program that provides systematic information to U.S. beef producers and beef consumers of how common-sense husbandry and transportation techniques can be coupled with accepted scientific
knowledge to haul cattle under optimum management and conditions.
Masters of Beef Advocacy is your go-to program for training and resources to be a strong advocate for the beef community. This free, self-guided online course provides farmers, ranchers, service providers, consumers, and all members of the beef community
the tools and resources to become a beef advocate and answer tough questions about beef and raising cattle.
Beef University is a free, online training program which covers the beef basics that will help you market and menu beef. Your customers rely on you to be their expert source on the foods they purchase and consume. They expect you to know everything
from how beef is raised, how to select and prepare beef, and the health and nutrition benefits of beef. Beef U will help you understand the ‘ins and outs’ of beef to deliver superior customer service, which translates to an improved bottom line.
The Beef Nutrition Education Hub, managed by a team of nutrition scientists and registered dietitians, is an education portal tailored to support the needs of the health and nutrition community. From evidence-based educational webinars, to podcasts
featuring credentialed health experts and immersive learning experiences, you have access to a variety of complimentary resources, including many that have been approved for continuing professional education units by the Commission on Dietetic
Registration and the American College of Sports Medicine.
The Calf Care and Quality Assurance program promotes a mindset — a way of thinking — that prompts calf raisers to approach management decisions with thoughtfulness and an appreciation for the responsibility they have to their animals,
consumers, the environment, and the broader cattle industries in the United States.
Beef University courses have been newly updated as of October 2020.
Not what you're looking for? Find in person options and more resources below:
Welcome to the Beef Nutrition Education Hub! Available courses
Childhood is a critical time to prioritize balanced nutrition due to its essential role in supporting healthy growth and development. However, nutrient deficiencies are alarmingly common during this life stage - the latest Dietary Guidelines for Americans highlights the low diet quality scores of American children and adolescents, many of whom are not getting enough high-quality protein, iron, zinc, choline, and vitamins B6 and B12. Incorporating beef as a flavorful component of plant-forward school meals can help close these nutrient gaps, help model healthy eating patterns, and help to nourish American school children - supporting their growth, development, and overall good health. Ultimately, with this strong foundation, American school children and adolescents will be more enabled to reach their full potential.
School nutrition professionals are faced with everyday challenges to providing affordable and versatile healthy dietary choices that the children and adolescents they serve will eat. Beef is a nutrient dense, flavorful and familiar food that can increase nutrient quality of school meals and may encourage the consumption of other healthy foods including whole grains, fruits, and vegetables. Learn innovative and simple opportunities for including beef on your plant-forward school menu.
Childhood is a critical time to prioritize balanced nutrition due to its essential role in supporting healthy growth and development. However, nutrient deficiencies are alarmingly common during this life stage - the latest Dietary Guidelines for Americans highlights the low diet quality scores of American children and adolescents, many of whom are not getting enough high-quality protein, iron, zinc, choline, and vitamins B6 and B12. Incorporating beef as a flavorful component of plant-forward school meals can help close these nutrient gaps, help model healthy eating patterns, and help to nourish American school children - supporting their growth, development, and overall good health. Ultimately, with this strong foundation, American school children and adolescents will be more enabled to reach their full potential.
School nutrition professionals are faced with everyday challenges to providing affordable and versatile healthy dietary choices that the children and adolescents they serve will eat. Beef is a nutrient dense, flavorful and familiar food that can increase nutrient quality of school meals and may encourage the consumption of other healthy foods including whole grains, fruits, and vegetables. Learn innovative and simple opportunities for including beef on your plant-forward school menu.
LEARNING OBJECTIVES:
After this webinar, participants will be able to:
- Examine the evolution of a leaner beef supply and the nutritional contribution of beef to healthy dietary patterns within the school age and adolescent populations.
- Address perceptions surrounding beef production and its nutritional value to providing a foundation for healthy dietary patterns.
- Discuss culinary opportunities for beef in school food service that can help strengthen the nutritional quality of school meals while also addressing various challenges faced within school food service operations.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until August 1, 2026 (Activity #: 178042; CPEU category: 175 Lectures/Webinars; Performance indicators [12.1.1, 12.4.2, 2.3.4, 8.1.1, 8.1.5, 9.4.2]). Learners may submit evaluations of program/materials
quality to the CDR at www.cdrnet.org.
SNA CEU Categories:
- Nutrition-1000: General nutrition (1300)
- Operations-2000: Food Production (2100), Purchasing/Procurement (2400), Food Safety and HACCP (2600)
Eating patterns for athletes and active people come in all shapes and sizes, but share the same end goal – optimal performance, which is dependent upon numerous factors beyond their physical condition. Athletes and active people require personalized recommendations
about what, when and how much to eat for and to support improved physical activity outcomes, including building and maintaining strength. During this webinar, Jim White, ACSM EX-P, RDN explores factors and considerations to help health professionals
educate active individuals on the important role of nutrition in achieving their personal health and performance goals.
Eating patterns for athletes and active people come in all shapes and sizes, but share the same end goal – optimal performance, which is dependent upon numerous factors beyond their physical condition. Athletes and active people require personalized
recommendations about what, when and how much to eat for and to support improved physical activity outcomes, including building and maintaining strength. During this webinar, Jim White, ACSM EX-P, RDN explores factors and considerations to help
health professionals educate active individuals on the important role of nutrition in achieving their personal health and performance goals.
LEARNING OBJECTIVES:
After this webinar, participants will be able to:
- Understand the functional role of macronutrients for different types of athletes based on goals, specifically related to energy and recovery.
- Articulate impact of external factors like hydration, sleep and stress on performance nutrition principles like recovery.
- Translate performance nutrition principles into clear and effective practical application for clients and athletes.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetics Registration (CDR) as well as a Continuing Education Cthe American College of Sports Medicine. Registered dietitians (RDs), dietetic technicians,
registered (DTRs) and ACSM credentialed participants will receive 1.0 continuing professional education unit for completion of this program/material. CDR Accredited Provider #AN008. ACSM Accredited Provider #855670.
Commission on Dietetic Registration (CDR): The focus of this activity is rated Level 2 and is available until February 22, 2026 (Activity #:174785 ; CPEU category: Self Study Activity: 740 Web-Based; Performance Indicators [8.1.1, 8.3.8, 9.6.8]. Learners
may submit evaluations of program/materials quality to the CDR at www.cdrnet.org.
Alarming and growing numbers of people throughout the world do not have access to safe, affordable, healthy diets that help lay the foundation for good health and well-being. This webinar will address sustainable, healthy diets in the context of the social-cultural
and economic dimensions and describe the role that animal source foods play in sustainable, healthy, culturally relevant dietary patterns.
According to the Food and Agricultural Organization, sustainable, healthy diets are dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental impact; and are accessible, affordable, safe, equitable
and culturally acceptable. Much emphasis has been given to the environmental impact of sustainable, healthy diets – and now the importance of the social-cultural and economic dimensions are gaining much needed attention. Global and local food
systems that are advancing sustainable, healthy diet goals of alleviating the burden of malnutrition, in all of its forms, is a challenge that we all must embrace and rally around. Alarming and growing numbers of people throughout the world and
in the US do not have access to safe, affordable, healthy diets that help lay the foundation for good health and well-being – making the discussions surrounding sustainable, healthy diets and food and nutrition insecurity of increasing importance
and urgency. Food and nutrition experts are key stakeholders in these discussions by helping raise awareness about this topic, by breaking down barriers that exist in access to healthy foods for all, and by proposing solutions to food and nutrition
insecurity issues and problems.
Registered dietitian, speaker, and author, Clancy Harrison, MS, RDN, FAND,and food futurist, author and speaker Jack Bobo will discuss sustainable, healthy diets in the context of the social-cultural and economic dimensions in our current food system
and describe the role that animal source foods play in sustainable, healthy, culturally relevant dietary patterns. Registered dietitian nutritionists will consider the current food system and the dimensions of sustainable, healthy diets including
the social-cultural and economic dimensions encompassing issues like food and nutrition insecurity and hidden hunger and empower themselves in learning approaches to help. In addition, RDNs will identify ways in which they can help instigate change
in the current food system to improve accessibility and improve nutrition security in their communities, as well as discover how they can educate their clients and patients to nourish themselves and their families, realizing strategies to promote
and encourage knowledge about and access to affordable, nutrient-dense, culturally relevant foods.
LEARNING OBJECTIVES:
After the webinar, participants will be able to:
- Identify the three core dimensions of sustainable healthy diets and describe, broadly, the elements encompassed within each dimension.
- Describe food and nutrition insecurity – what it is, who it impacts, where and why it exists and how registered dietitians can play a role.
- Develop an understanding and appreciation for the concept of tradeoffs in the context of the current food environment and as they relate to sustainable, healthy diet discussion.
- Describe animal source food’s role in sustainable healthy diets including nutrient density and nutrient profile and role in sustainable, healthy diets.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.5 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until November 1, 2024 (Activity #: 166377; CPEU category: 175 Lectures/Webinars; Performance indicators [4.1.2; 2.2.3, 12.1.1, 12.4.3]). Learners may submit evaluations
of program/materials quality to the CDR at www.cdrnet.org.
The 2020-2025 Dietary Guidelines for Americans emphasize the need to "make every bite count" with nutrient-dense foods. This webinar will focus on the evidence behind beef's role in closing the gap on critical nutrient shortfalls commonly experienced during
the early and adolescent years.
The 2020-2025 Dietary Guidelines for Americans (DGA) emphasize the need to "make every bite count" with nutrient-dense foods. This guidance is particularly important at key life stages of rapid growth and development, including the early years and
adolescence. Yet, as toddlers and teens experience periods of transition to greater autonomy in food choice, they face vulnerabilities related to healthy dietary pattern adherence. Many begin to encounter gaps for a constellation of essential
nutrients, such as high-quality protein, iron, zinc, choline, and B vitamins, which are important for helping children reach their full health potential. Among these, iron is especially critical for physical growth and neurocognitive development.
Despite its importance, adequate iron intake remains one of the most common nutrient gaps for both age groups, which can have significant detrimental, and in some cases, irreversible effects. And although animal-source foods, such as beef, are
recommended by authoritative bodies as bioavailable sources of these nutrients, only 1% of infants are introduced to beef as a complementary first food between 6-9 months, and beef intake often drops among adolescents, especially teen girls.
Registered dietitian nutritionists can help educate parents and caregivers on how to close the gap on critical nutrient shortfalls and build a foundation that will lead to lifelong healthy eating patterns. Join nutrition researcher, Heather Leidy,
PhD, and registered dietitians, Keith Ayoob, EdD, RDN and Marina Chaparro MPH, RDN, CDE, as they discuss the evidence behind beef's role in healthy dietary patterns to cultivate and optimize wellbeing from the early years to adolescence. They'll
also address common misperceptions and help inspire ways to build balanced, nutrient-dense meals children will enjoy - to make every bite count from the beginning and through teenage years.
LEARNING OBJECTIVES:
After the webinar, participants will be able to:
- Identify critical nutrient gaps that exist during key life stages of rapid growth and development
- Examine beef's nutrient profile as an animal source food to support healthy dietary patterns from infancy/toddlerhood through adolescence
- Develop nutrition recommendations to close nutrients gaps and optimize healthy growth and development
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until May 14, 2024 (Activity #: 163133; CPEU category: 175 Lectures/Webinars; Performance indicators [4.1.2; 8.1.4; 8.3.7]). Learners may submit evaluations of program/materials quality
to the CDR at www.cdrnet.org.
Explore evidence-based research that examines how strength can be used to assess health status across the lifespan as well as the role nutrition plays, especially high-quality protein, in optimizing health and wellness.
Muscle mass and strength are two traditional markers often used to quantify health status, but are dietitians missing other key indicators? While often defined by our physical abilities, "strength" also encompasses emotional and cognitive aspects
that can support a solid foundation for growth and development throughout the lifespan. Today, nutrition researchers and health professionals increasingly identify strength as a measurement to qualify and quantify health, making it necessary to further
understand strength's impact and incorporate clinically relevant markers into professional practice. During this webinar, Nicholas Burd, PhD and Heather Leidy, PhD, will examine the science behind novel markers of strength – such as
hand grip strength – that dietitians can use to measure health status across the lifespan. They will also address the role of nutrition in optimizing personal health and wellness, providing evidence-based research and tools that can be incorporated
into dietetic practice.
LEARNING OBJECTIVES:
- Describe the evidence–based markers of strength and the scientific research on their utility
- Evaluate and select appropriate strength assessments to measure health status throughout the lifespan
- Develop nutrition recommendations to optimize markers of strength, including specific foods and nutrients to include or increase in one's dietary pattern
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until December 14, 2023 (Activity #: 159967; CPEU category: 175 Lectures/Webinars; Performance indicators [10.1.1; 10.2.3; 8.1.4]). Learners may submit evaluations of program/materials quality
to the CDR at www.cdrnet.org.
This activity has been designated for 1.0 Continuing Education Credit by the American College of Sports Medicine (ACSM). The American College of Sports Medicine's Professional Education Committee certifies that "National Cattlemen's Beef Association"
meets the criteria for official ACSM Approved Provider status from (2019 – December 2022). Approved Providers and their content reflect the concepts of their respective organizations and do not necessarily represent the positions or policies of
ACSM. Providership #855670.
During this webinar, you'll discover the history of meat-eating starting with our earliest ancestors to meat's role in today's health and wellness trends.
What we choose to eat is essential for nourishing the mental, physical and emotional aspects of our well-being. Times of scarcity and abundance offer unique insights into how we as humans choose which foods to eat. While there is still some mystery
surrounding exactly how and when we evolved to eat meat, we do know that meat has served as a foundational food for human health throughout the ages. Meat offers essential nutrients like high-quality protein, iron, zinc and B-vitamins that support
growth, development and nutrient adequacy. The question of whether or not humans are hard-wired to eat meat will continue to be debated, and regardless of your position, meat's symbolic role on our plates and in our culture is undeniable. During
this webinar, you'll discover the history of meat-eating, starting with our earliest ancestors to meat's role in today's health and wellness trends. Join us for a discussion with Food Historian, Rachel Laudan, PhD, and Paleoanthropologist Briana Pobiner,
PhD who will unpack this "meaty" topic, combining a historical perspective with a little food for thought on what it means for our contemporary food and health environment.
LEARNING OBJECTIVES:
- Examine the evidence on meat-eating as one of the first major evolutionary changes among the earliest humans
- Identify ways in which meat-eating may have provided humans with developmental advantages, including the impact of specific nutrients
- Understand the cultural significance of meat-eating and implications for nutrition counseling
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until May 21, 2023 (Activity #: 155885; CPEU category: 175 Lectures/Webinars; Learning codes [9020; 8035; 2000]). Learners may submit evaluations of program/materials quality to the CDR
at www.cdrnet.org.
This activity has been designated for 1.0 Continuing Education Credit by the American College of Sports Medicine (ACSM). The American College of Sports Medicine's Professional Education Committee certifies that "National Cattlemen's Beef Association"
meets the criteria for official ACSM Approved Provider status from (2019 – December 2022). Approved Providers and their content reflect the concepts of their respective organizations and do not necessarily represent the positions or policies of
ACSM. Providership #855670.
This webinar focuses on the latest evidence surrounding the role of nutrition during middle age for maximizing well-being, quality of life and independence in later years.
According to the U.S. Census Bureau, for the first time in history, older adults will outnumber children under 18 years old by 2035. Although aging is unavoidable, we do have some control over how we age. Building and maintaining strength in all forms
– physical, mental and emotional – during middle age can help promote vitality and resilience later in life. A nutrient-rich eating pattern that includes high-quality protein foods and regular physical activity may offer critical protection against
muscle mass loss, cognitive decline and malnutrition, which need not be foregone conclusions of growing older. This webinar focuses on the latest evidence surrounding the role of nutrition during middle age for maximizing well-being, quality of life
and independence in later years. Researcher Stephan van Vliet, PhD and registered dietitian Christine Rosenbloom, PhD, RDN, FAND translate the science into simple lifestyle strategies that will empower your clients and patients to make healthy choices
now for a stronger future tomorrow.
LEARNING OBJECTIVES:
- Address common concerns and challenges that accompany the aging process.
- Understand evidence-based research supporting the role of nutrition and physical activity for optimizing strength outcomes in middle-aged adults.
- Translate the research into practical application – applying physical activity and nutrition guidelines such as strength training and inclusion of high-quality protein foods in a healthy dietary pattern – to support healthy aging.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until May 13, 2023 (Activity #: 150561; CPEU category: 175 Lectures/Webinars; Learning codes [5090; 4040; 9020; 2000]). Learners may submit evaluations of program/materials quality to the
CDR at www.cdrnet.org.
This activity has been designated for 1.0 Continuing Education Credit by the American College of Sports Medicine (ACSM). The American College of Sports Medicine's Professional Education Committee certifies that "National Cattlemen's Beef Association"
meets the criteria for official ACSM Approved Provider status from (2019 – December 2022). Approved Providers and their content reflect the concepts of their respective organizations and do not necessarily represent the positions or policies of
ACSM. Providership #855670.
Learn how, environmentally, cattle play a unique role in our food system, and how beef farmers and ranchers are contributing to a more sustainable food supply.
During this webinar, you will learn how, environmentally, cattle play a unique role in our food system, and how beef farmers and ranchers are contributing to a more sustainable food supply. Animal agriculture expert, Sara Place, PhD and registered dietitian,
Amy Myrdal Miller, MS, RDN, FAND discuss common controversial topics related to the role of beef in a healthy, sustainable diet, review the evidence quantifying the environmental impacts of beef production, and identify ways in which you can effectively
communicate the evidence and provide realistic recommendations for your audience.
LEARNING OBJECTIVES:
- Verbalize common concerns around the role of animal agriculture in a sustainable diet/food supply.
- Identify ways in which the beef farmer and rancher community meets the growing global protein demand while engaging in sustainable production practices.
- Communicate evidence on cattle’s carbon footprint and the environmental impact of beef production.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until May 15, 2023 (Activity #: 155662; CPEU category: 175 Lectures/Webinars; Learning codes [8018; 9020; 9030]). Learners may submit evaluations of program/materials quality to the CDR
at www.cdrnet.org.
Tune in to this webinar for meal inspiration, fitness tips, and to learn about the health benefits of high-quality protein in fueling strong bodies and minds.
Protein expert Stuart Phillips, PhD, FACN, FACSM and registered dietitian Jim White, RD, ACSM EX-P share research on the health benefits of high-quality protein in fueling strong bodies and minds. Meal inspiration and other related fitness tips
that give you (and your clients) the strength to be your best self at every life stage are provided during this educational webinar.
LEARNING OBJECTIVES:
- Define the role of the diet, including high-quality protein, in building and repairing muscle, and nourishing a healthy brain at every life stage.
- Translate evidence-based research on the role of high-quality protein in supporting improved body composition and physical and mental strength.
- Share practical application tips with peers and clients, including physical activity tips and nutrition information on how to include high-quality protein foods in a healthy dietary pattern.
CONTINUING EDUCATION:
The Beef Checkoff is a Continuing Professional Education (CPE) Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.0 continuing professional education
unit (CPEU) for completion of this program/material. CDR Accredited Provider #AN008.
The focus of this activity is rated Level 2 and is available until May 21, 2023 (Activity #: 155785; CPEU category: 175 Lectures/Webinars; Learning codes [9020; 4060; 2070; 2110]). Learners may submit evaluations of program/materials quality to the
CDR at www.cdrnet.org.
Craving more? Check out these additional resources including educational podcasts, immersive virtual learning experiences, beef-related research, and so much more!