The Future of Foods: What's in Store for Us?
by Instructor: Karen Lilyquist, PhD, RD, RN, LD

$50.00

i 3.50 CEH

Course Overview

News headlines about our food supply are frequent and often upsetting, especially to consumers. Questions about how technology affects our food supply and diet abound -- will irradiation, genetic modification, functional foods, pre- and probiotics, fertilizers, pesticides, additives and preservatives end famine, improve food safety and lead to a healthier, more abundant future? Or are we blindly walking a path leading to disaster? This course deals honestly and objectively with the risks and benefits of pest and microbe control, and additives that may impact nutritional content and safety and allergies. Updates on research and regulatory issues, including a long discussion on the political push-pull over genetically modified (GM) foods and the role of functional foods are highlighted in this revision.

About the Course Author

Karen Lilyquist, PhD, RD, RN, LD, has 21 years of nutrition practice experience. Since 2001, she has counseled clients concerned with weight control and food-related issues. She has developed and coordinated diet therapy and nutritional education programs specific to nutritional management of conditions such as diabetes, high blood pressure, and weight loss/management. Since 2006, she has taught nutrition classes for the University of Phoenix and moderated teleconferences for the National Institute for Health Education and Training. Karen Lilyquist, PhD, RD, RN, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (4 Match)

  • Board of Certification for the Athletic Trainer

    3.50HOURS


    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 3.5 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 3.5 contact hours.
  • Commission on Dietetic Registration

    9.00HOURS

    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 9.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 113425 Learning Need Code(s): 2000, 2020, 2040, 2050 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
  • Florida Council of Dietetics and Nutrition

    9.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 9.0 contact hours.
  • Certified Health Education Specialist

    9.00HOURS

    Sponsored by Relias LLC, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 9.0 total Category I continuing education contact hours.


Course Details

  • Course Code:

    REL-ACU-0-AT157-16
  • Hours:

    3.50
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2020-09-30
  • Learning Objectives:

    Describe changes in the U.S. food supply over the last 100 years and the effect on life expectancy, disease patterns, nutritional status and health.; Describe how added nutrients, antimicrobials, antioxidants, and artificial colors and flavors are regulated, and discuss controversial health and safety issues including iron, nitrates, BHA and BHT, sulfites and human intolerance to additives and preservatives.; Describe the effect of the changing U.S. food supply on the incidence and prevalence of foodborne illness and how the current food safety system is being strengthened to protect against bioterrorism.; Describe the recombinant DNA process that is used to produce GM foods and identify foods that may become more nutritious through genetic modification.; Discuss risks associated with unintentional food additives such as growth hormone and antibiotic residues and heavy metal contaminants such as mercury.; Discuss the social, economic and political issues surrounding the globalization of food. ; Distinguish between a scientific and a sociocultural view of risk.; Distinguish between the concepts of absolute risk, acceptable risk and risks versus benefits and describe how risk is assessed.; Explain how pesticides are used in food production and how safety is assessed.; Explain the concept of “functional food” and identify foods, products and nutrients that are likely to be promoted as functional food products.; Explain the relationships between nutrition, health, food and agriculture.; Identify contentious issues regarding irradiated foods and explain the pro and con positions.; Identify debated issues regarding GM foods and explain the pro and con positions.; List ways to limit exposure to pesticide residues.; Summarize current information about organic food, including nutrition, taste and safety and understand the new USDA national standards for the labeling of organic 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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