Functional Foods, Part 2 - FIT86

Functional Foods, Part 2

Fermented Foods & Macronutrients

by Carol Ann Brannon, RDN, MS, LD
FIT86
(4.2 / 33 ratings )

This course is credentialed for:
Fitness (0.60 CEU)

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Summary:

Can food be medicine? Functional foods contain physiologically active compounds that act in a variety of ways to offer disease protection and health benefits beyond meeting basic nutritional needs. For instance, as we learn more about the overall health implications of the human body’s microbes, now referred to as “the microbiome,” eating takes on a new significance. What humans eat determines the makeup of the microbiome, which is linked to health or disease. Omega-3 fatty acids, considered a “good” fat, may lead to disease when intake is insufficient. Plant sterols and stanols are natural cholesterol-lowering agents. Research shows how to use the functional components of food (omega-3 fatty acids, prebiotics, probiotics, symbiotics, plant sterols and plant stanols) in dietary regimes for the prevention and treatment of disease. There are many ways food can be used as medicine.

Objectives:

The goal of this functional foods continuing education course is to review the data behind the use of the functional components of food (omega-3 fatty acids, prebiotics, probiotics, symbiotics, plant sterols and plant stanols), and their use in dietary regimes for the prevention and treatment of disease. After studying the information presented here, you will be able to:
  • List the functions and major food sources of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, linoleic acid, gamma-linolenic acid, linolenic acid, eicosapentaenoic acidand docosahexaenoic acid
  • Outline the production of eicosanoids and describe their functions in the body
  • Describe the role of essential fatty acids in the inflammatory process and in disease development and prevention
  • Illustrate the uses of essential fatty acid dietary supplements, including flaxseed, evening primrose oil and fish oil capsules
  • Define probiotics, prebiotics, synbiotics, lactobacillus, microbiota, fructooligosaccharides (FOS), and bifidobacteria
  • Examine the role of probiotics, prebiotics, and synbiotics on the GI tract and the immune system
  • Describe dysbiosis and its role in disease development
  • Differentiate among diseases for which intake of probiotics and/or prebiotics may be of benefit and for those that they are not
  • Identify major food sources of probiotics and prebiotics
  • Compare and contrast plant stanol esters and plant sterol esters
  • Examine how plant stanol esters affect blood cholesterol levels
  • Explain the concept of whole foods and synergy
  • Compare and contrast the 2010 USDA MyPlate, Vegetarian and Vegan Diet Pyramid, Mediterranean Diet Pyramid and the Healthy Eating Pyramid
  • Design diets containing functional foods for the prevention and/or treatment of cardiovascular diseases and their risk factors, including high blood pressure, metabolic syndrome, diabetes and obesity; cancer; inflammatory GI diseases; autoimmune diseases such as rheumatoid arthritis, MS and lupus; and age-related conditions such as osteoporosis and menopause.
 

 
Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians, health educators, athletic trainers, and fitness professionals.
 
Fitness professionals: 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.
 
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 2016 (provider #730441). This course is approved for 6.0 ACSM CEC. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.

Course Originally Released on: 2/1/2009
Date of Most Recent Review: 5/1/2014
Course Termination/Update Date: 5/15/2018

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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Anne-Marie C - Los Angeles, CA  ·  Aug 18, 2016
Extremely interesting subject--applicable to everyone's health and diet choices.
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Linda S - Santa Ana, CA  ·  Nov 15, 2014
It was very difficult at times.
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Casey Z - Burkburnett, TX  ·  Aug 24, 2014
Great for new professionals
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Larry Brooks C - Los Angeles, CA  ·  Jul 22, 2014
Essential knowledge. Like the first part of the Functional Foods course, it's all stuff we have heard about, but should know the details of, especially as professionals.
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Kenneth W - Westminster, CO  ·  Jun 19, 2013
Confirms what we thought of the importance of whole food. You can change your health by changing your diet.
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+ online BOOK
Price: $177.00
CE-PRO Price: $88.50
Free Shipping
ONLINE
Price: $159.00
CE-PRO Price: $79.50