Functional Foods, Part 2 - RD86

Functional Foods, Part 2

Fermented Foods & Macronutrients

by Carol Ann Brannon, RDN, MS, LD
RD86
(4.4 / 293 ratings )

This course is credentialed for:
Dietetics/Nutrition (12.00 CPEU)

+ online BOOK
Price: $167.00
CE-PRO Price: $83.50
Free Shipping
ONLINE
Price: $149.00
CE-PRO Price: $74.50

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.

 

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. Suggested CDR Learning Codes: 2000, 2010, 2020, 2070, 2090, 4000, 4030, 4040, 7100
 
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: 2/1/2009
Date of Most Recent Review: 5/2/2014
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.

 

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.

Sort By
Roseanna A - Warminster, PA  ·  Sep 20, 2016
Clearly presented with a wealth of detail for better understanding as well as practical information for sharing recommendations with patients and clients.
Was this review helpful?  0
 
Jawaid A - Staten Island, NY  ·  Sep 20, 2016
Gain wealth of knowledge and impart to clients for their health benefits.
Was this review helpful?  0
 
Donna B - Berea, KY  ·  Sep 17, 2016
Very informative and will provide good reference material for future use.
Was this review helpful?  0
 
Arin S - Oxford, OH  ·  Jul 25, 2016
This course tells you the differences in good and bad fatty acids. It tells you the good foods and the small things to do to stop todays diseases.
Was this review helpful?  0
 
leanna b - yakima, WA  ·  Jun 28, 2016
lots of good scientific information
Was this review helpful?  0
 
  Page: of 27  
+ online BOOK
Price: $167.00
CE-PRO Price: $83.50
Free Shipping
ONLINE
Price: $149.00
CE-PRO Price: $74.50