Each year, there are more than 500,000 deaths from cancer. This equals one of every four deaths in the U.S., although cancer mortality has continued to decline according to the latest statistics. The causes of cancer can be genetic, environmental, viral or related to lifestyle. The relationship between diet and cancer is complex. It is important to understand current research on cancer causation, risk and prevention, as well as dietary recommendations related to cancer prevention and the scientific evidence that provides the underlying rationale for those guidelines. An understanding of epidemiology is crucial to the understanding and evaluation of many diet and cancer studies. Healthcare providers should also be able to comprehend the truth and fiction related to unconventional dietary advice. Educational strategies and resources can assist in educating clients about reducing their risk of cancer through dietary modification.
The goal of this cancer prevention and nutrition continuing education course is to explore current dietary recommendations related to cancer prevention and examine the scientific evidence that provides the underlying rationale for those guidelines. Upon successful completion of this course, the participant will be able to:
- Define cancer, carcinogenesis
- Describe the multistep process of carcinogenesis
- State the importance of understanding epidemiology for interpreting the relationships of diet and cancer studies, and differentiate between a case-control and a cohort study
- Explain the nature of the controversy regarding dietary fat and the risk of cancer
- Identify the percent of cancer-related mortality attributed to overweight and obesity and discuss the proposed mechanism of the effect of excess weight on carcinogenesis
- Identify the mechanisms by which red meat might promote cancer
- Analyze why there is controversy about the association between dietary fiber and cancer
- Discuss the role of antioxidant vitamins and minerals and phytochemicals in cancer prevention
- Identify the proposed mechanism by which the minerals calcium and vitamin D may function to reduce cancer risk
- Discuss current dietary guidelines and rationale related to the cancer risk of naturally occurring carcinogens, food additives and contaminants
- Differentiate between blocking agents and suppressing agents
- Design a diet that meets the guidelines established by major cancer organizations
- Identify the types of quackery associated with cancer prevention and explain strategies to combat quackery
- State the four steps of the health communication process
- Discuss some realistic expectations in planning dietary strategies for cancer risk reduction
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This course is intended for an interprofessional audience, including dietitians and health educators.
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 lms.nurse.com
and search for this topic title.
Sponsored by OnCourse Learning, 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.
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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. OnCourse Learning guarantees this educational activity is free from bias.
Please see CE Course Instructions to learn how to earn CE credit for this module.