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Functional Foods, Part 2 - RD86
Functional Foods, Part 2
Fermented Foods & Macronutrients

RD86 l 12.00 contact hrs
by Carol Ann Brannon, RDN, MS, LD
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CE OVERVIEW REVIEWS     
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.

 

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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.
 
ContinuingEducation.com 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
 
ContinuingEducation.com 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).

This course will be updated or discontinued on or before 5/2/2017


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ContinuingEducation.com 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 relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com 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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