Nutrition for Women, Part 2 - CHES107

Nutrition for Women, Part 2

Diet & Diseases of Lifestyle

by Dale Ames Kline, MS, RD, LD and Mary McMann, MPH, RD
CHES107
(4.4 / 77 ratings )

This course is credentialed for:
Health Education (10.00 CECH)

Summary:

What we eat every day is critical to our health, and ensuring an adequate diet is paramount for health and longevity. This course will provide practitioners the tools to accomplish this approach with clients, patients, family and friends; focus on what needs to be in the diet, while including other newly emerging concepts, such as the importance of genetics in determining individual nutritional needs; adipose tissue as an endocrine organ producing regulatory substances; obesity as a chronic inflammatory condition leading to chronic disease; the prevalence of widespread vitamin D deficiency in people living in northern latitudes; the lack of data supporting the value of vitamin, mineral and antioxidant supplements for disease prevention; and the importance of a sensible, balanced diet as the bedrock of good health.

Objectives:

The goal of this nutrition for women continuing education course is to explore what women are eating and the types of diets that can meet their needs and decrease their risk for disease. After studying the information presented here, you will be able to:
  • Explain the relationship of adipose tissue to chronic disease
  • Discuss the rationale for increasing the Dietary Reference Intake for vitamin D
  • Explain how leptin may control food intake
  • Describe the problems associated with weight-loss drugs
  • List three components of the immune system
  • Explain how nutritional deficiencies can alter immune function
  • Define trans, omega-6 and omega-3 fatty acids, and make recommendations for increasing or decreasing them in the diet
  • Discuss the pros and cons of LDL- and HDL-cholesterol
  • List three antioxidants, and explain how they work
  • Identify sources of five phytochemicals, and describe their mechanism of action
  • List three risk factors for heart disease in women and four dietary strategies for reducing risk
  • Explain the terms "initiation" and "promotion" as they refer to cancer
  • Discuss how fat intake, caloric intake and body weight relate to the development of cancer
  • Identify nutrients that reduce the risk of cancer
  • Design a diet that meets the nutritional needs of a 40-year-old woman
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Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
 
Health educators: 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.
 
Sponsored by OnCourse Learning, a Relias LLC company, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 10.0 total Category I continuing education contact hours.
 
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019.