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Vitamins as Antioxidants in Preventive Medicine

by Instructor: Dale Ames Kline, MS, RD, LD; Instructor: Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT

$26.00

i 1.50 Hours

Course Overview

Oxidative stress is caused when the body cannot handle the amount of free radicals in its circulation. When we are unable to neutralize these compounds, they damage our cell membranes and our very DNA. We have learned how influential oxidative stress is to the genesis of diseases. Unfortunately, there are still gaps in the knowledge of health professionals; they do not understand the source of free radicals and the protective mechanisms that exist in the body. To help patients and clients eat healthfully and prevent disease, dietitians and other healthcare providers need to know which nutrients are involved in protecting against oxidative stress, and which foods are rich in these compounds.

About the Course Author

Dale Ames Kline, MS, RD, LD, has created continuing education programs since 1984. A former hospital chief clinical dietitian and nutrition educator in a state WIC program, she has written, edited, and presented numerous continuing education seminars and home study courses and has lectured before international, national, state, and local groups of medical, fitness, and nutrition professionals. Kline has been active in local, state, and regional dietetics associations; was named "Recognized Young Dietitian of the Year" in 1984; and was awarded "Outstanding Nutrition Entrepreneur of the Year" in 2001 by the Nutrition Entrepreneurs Practice Group. She was elected as a Professional Issues Delegate to the House of Delegates of ADA in 2003. Kline resides in Upstate New York and the U.S. Virgin Islands; she holds a BA from Tufts University and an MS from the University of Missouri. Dale Ames Kline, MS, RD, LD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT, is an adjunct nutrition professor, writer, and private-practice dietitian who specializes in sports nutrition. She has more than 20 years of progressive experience in the fields of nutrition, fitness, wellness, public health, and education in the United States as well as overseas. She provides individualized nutrition coaching for clients, conducts nutrition assessments (including health, medical, food, and exercise history) and then creates individualized nutrition and exercise plans, menus, and client-tailored resources. Jennifer Koslo, PhD, RDN, CSSD, ACE-CPT has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration

    1.50HOURS

    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Florida Council of Dietetics and Nutrition

    1.50HOURS

    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 1.5 contact hours.


Course Details

  • Course Code:

    REL-ACU-0-RD25

  • Hours:

    1.50

  • Type:

    Online Course

  • Release Date:

    2019-05-01

  • Expiration Date:

    2022-06-25

  • Learning Objectives:

    Define free radicals, oxidation and antioxidants and explain how they affect the body; Discuss the different antioxidants, their mechanism of action and possible health benefits; Illustrate to patients the potential role of vitamins A, C, E, selenium and specific phytochemicals in the prevention or treatment of medical conditions

  • Target Audience:

    The target audience for this course is: Level II level Dietitians; 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.