Functional Foods, Part 1 - RD85

Functional Foods, Part 1

Legumes, Grains, Fruits & Vegetables

by Carol Ann Brannon, RDN, MS, LD
RD85
(4.4 / 346 ratings )

This course is credentialed for:
Dietetics/Nutrition (10.00 CPEU)

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Summary:

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.

Objectives:

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

 
Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians, health educators, athletic trainers, and fitness professionals.
 
Dietitians: 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 a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a level 2 course with suggested CDR learning codes of 2000, 2010, 2020, 2070, 2090, 4000, 4030, 4040, 7100 and performance indicators of 4.1.2, 8.3.6, 8.3.7, 10.4.4.
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
 
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.

Course Originally Released on: 5/18/2011
Date of Most Recent Review: 5/31/2012
Course Termination/Update Date: 12/31/2017

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.

 

For Florida professionals:

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at AreYouRenewalReady.com and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

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MELISA F - MCDONALD, PA  ·  Sep 14, 2016
Provided good information on the subject of functional foods.
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Jawaid A - Staten Island, NY  ·  Sep 13, 2016
Covers the topic deeply and thoroughly
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Susan D - Richardson, TX  ·  Aug 09, 2016
Functional foods are rapidly becoming mainstream. The information in this course is extremely valuable and current.
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Renee S - Rapid City, SD  ·  Jun 23, 2016
Very helpful and informative.
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Ronda S - Wylie, TX  ·  Jun 23, 2016
Was really great to have all this research in one location. This will not only positively impact my practice but will positively impact my life.
Was this review helpful?  0
 
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+ online BOOK
Price: $147.00
CE-PRO Price: $73.50
Free Shipping
ONLINE
Price: $129.00
CE-PRO Price: $64.50