Fats, Fatty Acids, and Their Role in Health and Disease

by Instructor: Dale Ames Kline, MS, RD, LD; Instructor: Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT; Instructor: Katherine Marya Dodd, MS, RD, CSG, LD; Staff Writer: Catherine J. Swift, MT(ASCP)

$15.00

i 1.00 CEH

Course Overview

Do you need to know the most current information about how fats influence health and disease? This course shows the science behind how the fats we eat (saturated, unsaturated, and trans fats) can promote disease — or help prevent it. The typical American diet is high in fat and cholesterol but low in fruits, vegetables, and fiber. The scientific community is in agreement that this type of eating pattern plus a sedentary lifestyle encourages the genesis of hypertension, Type 2 diabetes, atherosclerosis and heart disease, autoimmune diseases, and cancer. Review the basics about fats, including their structures, categories, and dietary sources.

About the Course Author

Catherine Swift, MT(ASCP) is the clinical laboratory science editor for Relias Learning. She has a Bachelor of Arts in English from Hastings College and a Bachelor of Science in Medical Technology from North Colorado Medical Center. She has experience working in hospital laboratories, clinic laboratories, and research experience in microbiology as well as clinical research trials involving patients and various drug therapies for osteoporosis, endometriosis and bone density at Creighton University School of Medicine. Catherine J. Swift, MT(ASCP) has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Dale Ames Kline, MS, RD, LD, has created continuing education programs since 1984. A former hospital chief clinical dietitian and nutrition educator in a state WIC program, she has written, edited, and presented numerous continuing education seminars and home study courses and has lectured before international, national, state, and local groups of medical, fitness, and nutrition professionals. Kline has been active in local, state, and regional dietetics associations; was named "Recognized Young Dietitian of the Year" in 1984; and was awarded "Outstanding Nutrition Entrepreneur of the Year" in 2001 by the Nutrition Entrepreneurs Practice Group. She was elected as a Professional Issues Delegate to the House of Delegates of ADA in 2003. Kline resides in Upstate New York and the U.S. Virgin Islands; she holds a BA from Tufts University and an MS from the University of Missouri. Dale Ames Kline, MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT, is an adjunct nutrition professor, writer, and private-practice dietitian who specializes in sports nutrition. She has more than 20 years of progressive experience in the fields of nutrition, fitness, wellness, public health, and education in the United States as well as overseas. She provides individualized nutrition coaching for clients, conducts nutrition assessments (including health, medical, food, and exercise history) and then creates individualized nutrition and exercise plans, menus, and client-tailored resources. Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (3 Match)

  • Florida Board of Clinical Laboratory Personnel

    1.00HOURS

    Florida Board of Clinical Laboratory Personnel CE Provider #: 50-290 Clinical Laboratory Personnel will receive 1.0 contact hours for participating in this course.
  • American Society for Clinical Laboratory Science

    1.00HOURS

    Relias LLC is approved as a provider of continuing education programs in the clinical laboratory sciences by the ASCLS P.A.C.E. ® Program.
  • Tennessee Medical Laboratory Board

    1.00HOURS

    Tennessee Medical Laboratory Board (CEBroker Provider #50-290)


Course Details
  • Course Code:

    REL-ACU-0-LAB23
  • Hours:

    1.00
  • Type:

    Online Course
  • Release Date:

    2019-10-01
  • Expiration Date:

    2022-08-13
  • Learning Objectives:

    Describe the nomenclature of fatty acids and understand their structures; Discuss the various types of fats found in the diet and how they contribute to or prevent disease; Review laboratory methods for specimen collection and analysis of lipids in blood samples
  • Target Audience:

    The target audience for this course is: Entry level Clinical Laboratory Personnel; Level II level Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
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