This online continuing education course and exam focuses on evidenced-based preventive components of whole grains, fruits, vegetables, legumes, and soy foods for heart health, cholesterol, diabetes, and female hormonal issues.
Course components are delivered online and include a continuing education exam.
“Functional” claims for foods and supplement labels are confusing, but evidence shows that some foods can prevent illness. This course focuses on the preventive components of whole grains, fruits, vegetables, and legumes (especially phytochemicals) and the effect of soy foods on heart health, female hormones, cholesterol, and diabetes.
Define functional food, nutraceutical, designer food, medical food, food for special dietary use, dietary supplement, phytochemical, and phytonutrient.
Understand the concept of functional foods and name at least three factors that have contributed to the increasing interest in functional foods.
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.
List at least six FDA-approved health claims.
Distinguish between a health claim and a structure or function claim.
Discuss at least three health benefits of whole grains, fruits and vegetables, legumes, and soy foods.
List at least two categories or groups of phytochemicals in fruits and vegetables and two food sources from each.
Explain the functions of phytochemicals in the body.
Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.
List at least two food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.
Discuss the health benefits of soy, especially soy protein and soy isoflavones.
Name and describe at least three types of soy foods.
Explain how phytoestrogens in soy may mimic endogenous estrogen in humans.
Discuss at least two concerns regarding the safety of consuming soy foods.
List at least three components of soybeans that have been identified as possibly anticarcinogenic.
Chapter 1. Overview and Definitions Chapter 2. Regulations Chapter 3. Grains and Cereal Chapter 4. Functional Components of Whole Grain Chapter 5. Fruits and Vegetables Chapter 6. Phytochemicals Chapter 7. Legumes Chapter 8. Soybeans arcinogenic
A continuing education course for nutritionists, dietitians, and other health and fitness professionals.
Carol Brannon, MS, RD, LD, has over 20 years of experience in health care, education, individual counseling, and corporate wellness. In private practice, she works with individuals, women, families, and particularly children with special needs such as autism, ADHD, obesity, and eating disorders. She is a consultant at a YMCA and a part-time nutrition instructor at Mercer University in Atlanta.
Brannon holds a BS in dietetics from Carson-Newman College, an MS in nutrition education from Georgia State University, and a certificate in childhood and adolescent weight management. She is trained in the sequential oral sensory approach and has written several Nutrition Dimension courses and modules as well as articles for Today's Dietitian magazine. She is a regular contributor to a local monthly news magazine and quarterly magazine for families. Being mom to four active children is her most fulfilling role.