The revised title of this course reflects the widespread acceptance and implementation of complementary therapies into our health care system. New research and recommendations in every chapter supporting (or rejecting) claims for popular treatments make this working guide to herbs, botanicals, supplements and other therapeutic alternatives essential for the dietetic practitioner.
Upon successful completion of this course, the student will be able to:
- Describe the prevalence of consumer use of alternative medicine.
- Describe the prevalence of consumer use of dietary supplements including herbs.
- List the most popular dietary supplements used by Americans.
- Explain the appropriate clinical use of dietary supplements in the treatment and prevention of certain disease conditions.
- Describe the therapeutic uses for the most commonly used herbal supplements.
- List factors affecting the potency of herbal formulas.
- Provi de examples of harmful substances typically found in contaminated products.
- Recognize an acceptable definition for structure/function claims as described by theFDA.
- List the names of herbs identified with
- Identify excipients associated with manufacturing of dietary supplement tablets.
- Describe the implications of DSHEA of 1994 and current legislation regarding supplements, label claims, and manufacturing practices as mandated by the FDA.
- Explain the safety and risks from taking dietary supplements.
- Describe some of the benefits of using probiotics for certain conditions.
- Identify valid resources for checking efficacy and safety of nutritional supplements.
- Explain how to read a dietary supplement label.
- Describe counseling practices specific to patients who prefer alternative treatments.
- Identify credible sources of information regarding alternative nutrition therapies.
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This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
Fitness professionals: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
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ContinuingEducation.com is recognized by the American Council on Exercise as a Continuing Education Specialist (provider #250164). This course is approved for 1.0 ACE CEC (course approval #CL170898).
ContinuingEducation.com is recognized by the National Strength and Conditioning Association (NSCA) Certification Committee as an approved provider of continuing education (provider #A1074). This course is approved for 0.8 CEU of continuing education for the CSCS & NSCA-CPT.
The American College of Sports Medicine’s Professional Education Committee certifies that Nutrition Dimension meets the criteria for official ACSM Approved Provider status from 2010 to 2013 (provider #681205). ACSM’s Professional Education Committee certifies that ContinuingEducation.com meets the criteria for official ACSM Approved Provider status from 2013 to December 2016 (provider #730441). This course is approved for 10.0 ACSM CEC. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.
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Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.
Please see CE Course Instructions to learn how to earn CE credit for this module.