Functional Foods, Part 1 - RD85

Functional Foods, Part 1

Legumes, Grains, Fruits & Vegetables

by Carol Ann Brannon, RDN, MS, LD and Justin Robinson, MA, RD, CSSD, FAFS, CSCS
RD85
(4.4 / 677 ratings )

This course is credentialed for:
Dietetics/Nutrition (10.00 CPEU)

Summary:

Updates throughout this important course help practitioners sort through the many "functionality" claims for foods and supplements. As evidence that dietary components have protective functions accumulates, the potential for misinformation and misunderstanding increases. This course concentrates on the proven functional components of whole grains, fruits, vegetables and legumes, including phytochemicals. A lengthy section on soy foods' effect on heart health, cholesterol, female hormones and diabetes is featured.

This course has two parts. We recommend taking Part 1 first.

Objectives:

Upon successful completion of this course the student will be able to:
  • Define functional food, nutraceutical, designer food, medical food, food for special dietary use, dietary supplement, phytochemical, and phytonutrient.
  • Understand the concept of functional foods and name at least three factors that have contributed to the increasing interest in functional foods.
  • Understand the Food and Drug Administration's role in regulating health claims on food labels and its criteria for foods to be considered functional foods.
  • List at least 6 FDA-approved health claims.
  • Distinguish between a health claim and a structure/function claim.
  • Discuss at least three health benefits of the following: whole grains, fruits and vegetables, legumes and soy foods.
  • List at least two categories or groups of phytochemicals found in fruits and vegetables and two food sources from each.
  • Explain the functions of phytochemicals in the body.
  • Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.
  • List at least two food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.
  • Discuss the health benefits of soy, especially soy protein and soy isoflavones.
  • Name and describe at least three types of soy foods.
  • Explain how phytoestrogens found in soy may mimic endogenous estrogen in humans.
  • Discuss at least two concerns regarding the safety of consuming soy foods.
  • List at least three components of soybeans that have been identified as possibly anticarcinogenic.
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Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians, health educators, athletic trainers, and fitness professionals.
 
Dietitians: 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. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at cedirect.continuingeducation.com and search for this topic title.
 
Relias LLC, is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program or materials.  This course is a level 2 course with suggested CDR learning codes of 2000, 2090, 4000, 7100 and performance indicators of 4.1.2, 8.3.6, 8.3.7, 10.4.4. 
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).