Functional Foods Part 1: Legumes, Grains, Fruits & Vegetables

$56.00

i 4.00 CEH

Course Overview

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.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Board of Certification for the Athletic Trainer

    4.00HOURS


    Relias LLC is recognized by the Board of Certification, Inc. to offer continuing education for Certified Athletic Trainers. This program has been approved for a maximum of 4.0 hours of Category A continuing education. Certified Athletic Trainers are responsible for claiming only those hours actually spent participating in the continuing education activity. This activity is approved for 4.0 contact hours.
  • Commission on Dietetic Registration

    4.00HOURS

    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 4.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 113010 Learning Need Code(s): 2000, 2090, 4000, 7100 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool


Course Details

  • Course Code:

    REL-ACU-0-AT85-16
  • Hours:

    4.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2020-12-31
  • Learning Objectives:

    Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.; Define functional food, nutraceutical, designer food, medical food, food for special dietary use, dietary supplement, phytochemical, and phytonutrient.; Discuss at least three health benefits of the following: whole grains, fruits and vegetables, legumes and soy foods.; Discuss at least two concerns regarding the safety of consuming soy foods.; Discuss the health benefits of soy, especially soy protein and soy isoflavones.; Distinguish between a health claim and a structure/function claim.; Explain how phytoestrogens found in soy may mimic endogenous estrogen in humans.; Explain the functions of phytochemicals in the body.; List at least 6 FDA-approved health claims.; List at least three components of soybeans that have been identified as possibly anticarcinogenic. ; List at least two categories or groups of phytochemicals found in fruits and vegetables and two food sources from each.; List at least two food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.; Name and describe at least three types of soy foods.; 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.; Understand the concept of functional foods and name at least three factors that have contributed to the increasing interest in functional foods.
  • Target Audience:

    The target audience for this course is: Athletic Trainers; Dietitians; Fitness Professionals; Health Educators; 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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