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.
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.
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).