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Functional Foods, Part 1 - RD85
Functional Foods, Part 1
Legumes, Grains, Fruits & Vegetables

RD85 l 10.00 contact hrs
by Carol Ann Brannon, MS, RD, LD
Average Rating
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CE OVERVIEW REVIEWS     
Objectives:

Upon successful completion of this course the student will be able to:

  1. Define functional food, nutraceutical, designer food, medical food, food for special dietary use, dietary supplement, phytochemical, and phytonutrient.
  2. Understand the concept of functional foods and name at least three factors that have contributed to the increasing interest in functional foods.
  3. 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.
  4. List at least 6 FDA-approved health claims.
  5. Distinguish between a health claim and a structure/function claim.
  6. Discuss at least three health benefits of the following: whole grains, fruits and vegetables, legumes and soy foods.
  7. List at least two categories or groups of phytochemicals found in fruits and vegetables and two food sources from each.
  8. Explain the functions of phytochemicals in the body.
  9. Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.
  10. List at least two food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.
  11. Discuss the health benefits of soy, especially soy protein and soy isoflavones.
  12. Name and describe at least three types of soy foods.
  13. Explain how phytoestrogens found in soy may mimic endogenous estrogen in humans.
  14. Discuss at least two concerns regarding the safety of consuming soy foods.
  15. List at least three components of soybeans that have been identified as possibly anticarcinogenic.
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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.
 
Gannett Education 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
 
Gannett Education is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
 
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).
 
This course is approved for 10 Hours in Key Area 2 - Nutrition or 10 CEUs by the School Nutrition Association (SNA).

This course will be updated or discontinued on or before 5/31/2015


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Gannett Education is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no real or perceived conflicts of interest that relate to this educational activity. Gannett Education guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

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.

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