Functional Foods, Part 1 - FIT85

Functional Foods, Part 1

Legumes, Grains, Fruits & Vegetables

by Carol Ann Brannon, RDN, MS, LD
(3.9 / 45 ratings )

This course is credentialed for:
Fitness (0.60 CEU)

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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.


Upon successful completion of this course the student will be able to:

  1. Define functional food, nutraceutical, designer food, medical food, food for special dietary use, dietary supplement, phytochemical, and phytonutrient.
  2. Understand the concept of functional foods and name at least three factors that have contributed to the increasing interest in functional foods.
  3. 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.
  4. List at least 6 FDA-approved health claims.
  5. Distinguish between a health claim and a structure/function claim.
  6. Discuss at least three health benefits of the following: whole grains, fruits and vegetables, legumes and soy foods.
  7. List at least two categories or groups of phytochemicals found in fruits and vegetables and two food sources from each.
  8. Explain the functions of phytochemicals in the body.
  9. Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.
  10. List at least two food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.
  11. Discuss the health benefits of soy, especially soy protein and soy isoflavones.
  12. Name and describe at least three types of soy foods.
  13. Explain how phytoestrogens found in soy may mimic endogenous estrogen in humans.
  14. Discuss at least two concerns regarding the safety of consuming soy foods.
  15. 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.
Athletic trainers: 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 If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at and search for this topic title.
OnCourse Learning is recognized by the American Council on Exercise as a Continuing Education Specialist (provider #250164). This course is approved for 0.6 ACE CEC.
OnCourse Learning 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 1.0 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 OnCourse Learning meets the criteria for official ACSM Approved Provider status from 2013 to December 2019 (provider #730441). This course is approved for 6.0 ACSM CECs. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.

Course Originally Released on: 5/18/2011
Date of Most Recent Review: 5/31/2012
Course Termination/Update Date: 10/31/2018

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.

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Alecia R - Kapolei, HI  ·  Aug 31, 2017
Great foundation for understanding functional food components.
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Brian H - Louisville, CO  ·  Aug 26, 2017
This course provided a thorough review of the literature related to the benefits of functional foods and what recommendations could be used for patients/clients to help them improve their health and minimize the effects of aging.
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Ruth H - Dexter, MI  ·  Aug 24, 2017
Too much detail on issues that seemed irrelevant.
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Ruben D - Lincoln, NE  ·  Jun 20, 2017
This course is okay. A couple of the paragraphs repeat text.
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Charleszetta F - Charlotte, NC  ·  Jun 07, 2017
Very difficult to comprehend
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+ online BOOK
Price: $134.00
CE-PRO Price: $67.00
Free Shipping
Price: $116.00
CE-PRO Price: $58.00