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Nutrition and Immunity - RD99
Nutrition and Immunity
Immune Components and Nutrients


RD99 l 12.00 contact hrs
by Dale Ames Kline, RD, MS, CNSC, LD and Mikhael Wallowitz, RD, PhD
Average Rating
(4.4 / 47 reviews)
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CE OVERVIEW REVIEWS     
Objectives:
Upon successful completion of this course, the student will be able to:
  • List the organs, cells and enzymes of the immune system and explain the function of each component
  • Explain how the components of the immune system respond to an invading antigen
  • Describe phagocytosis and the inflammation reaction
  • Explain how a deficiency, excess or imbalance of nutrients may affect immunity
  • Explain how calorie excess and protein deprivation affects immunity
  • Discuss the concepts of epigenetics and nutrigenomics and how they relate to immunity and diet
  • Explain how different fatty acids — saturated, monounsaturated, omega-3 polyunsaturated and omega-6 polyunsaturated — affect the functioning of the immune system
  • Make dietary recommendations on total fat intake and intake of various kinds of fatty acids.
  • List five phytochemicals and discuss how they protect against disease. Make a case for increasing dietary fruits and vegetables vs. using dietary supplements to protect against oxidative stress.
  • Discuss the role of vitamins in immune function: A, B-6, B-12, C, D, E, beta-carotene and folic acid
  • Discuss the role of minerals in immune function: zinc, copper, iron, magnesium and selenium
  • Discuss the physiological and metabolic alterations during stress and the effect on the immune system
  • Explain the concept of psychoneuroimmunology and give evidence of its existence
  • State three common eating problems for patients experiencing stress
  • State four changes that can be made in meal planning, meal preparation or eating out that will improve the quality of the diet
  • Using heart disease as a model, diagram the health consequences of prolonged stress and indicate how the immune system is involved in the development of atherosclerosis
  • Show how inflammation is involved in chronic disease: obesity, cardiovascular disease and type 2 diabetes

 
Accreditation Information
 
The course is intended for nutrition professionals
 
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: 2010, 2060, 2070, 2090, 4040, 4050, 4090, 5000, 5120, 5150
 
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 will be updated or discontinued on or before 10/31/2015


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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.

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