Upon successful completion of this course the student will be able to:
- List the different essential fatty acids and describe their functions.
- Define, describe, and list the major food sources of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, linoleic acid, linolenic acid, EPA, and DHA.
- 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.
- Outline the development of atherosclerosis and the stages leading up to a myocardial infarction, or heart attack.
- List the diseases that may be prevented by an adequate and balanced intake of essential fatty acids.
- Describe the role and purpose of essential fatty acid dietary supplements, including flaxseed, evening primrose oil, and fish oil capsules.
- Know the American Heart Association's recommendations regarding fish intake and intake of fish oil supplements.
- Define probiotics, prebiotics, synbiotics, lactobacilli, microflora, fructooligosaccharides (FOS) and bifidobacteria.
- Know how the gastrointestinal system is a part of and interrelates with the immune system.
- Describe the effect or role of probiotics, prebiotics, and synbiotics on the GI tract and the immune system.
- Describe dysbiosis and explain how probiotics can protect against disease development.
- List and describe the diseases for which intake of probiotics and/or prebiotics may be of benefit.
- List major food sources of probiotics and prebiotics.
- Describe the difference between plant stanol esters and plant sterols.
- Describe how plant stanol esters affect blood cholesterol levels.
- Explain the concept of whole foods and synergy.
- Describe the 2005 USDA MyPyramid, Functional Food Guide Pyramid, Vegetarian Food Guide Pyramid, Mediterranean Food Pyramid, and the Healthy Eating Food Pyramid.
- Understand and describe the role of functional foods in maintaining overall good health, maintenance of vision, gastrointestinal and urinary tract health, and enhancing immune function.
- Understand and describe the role of functional foods in the prevention and/or treatment of the following diseases or conditions: cardiovascular diseases, high blood pressure, metabolic syndrome, diabetes, obesity, cancer, inflammatory gastrointestinal diseases, autoimmune diseases such as rheumatoid arthritis, osteoporosis, and menopause.
Course content may take a take a few minutes to display fully.
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 12 Hours in Key Area 2 - Nutrition or 10 CEUs by the School Nutrition Association (SNA).