Course components are delivered online and include a continuing education exam.
Functional Foods Part 2: Fermented Foods & Macronutrients Online CE Course describes the importance of functional foods in maintaining overall health, including vision and gastrointestinal and urinary tract health, and enhancing immune function. It discusses the diseases that may be prevented by an adequate and balanced intake of essential fatty acids. You will come away with a better understanding of the role of functional foods in the prevention and treatment of diseases and conditions such as cardiovascular diseases, high blood pressure, metabolic syndrome, diabetes, obesity, cancer, inflammatory gastrointestinal diseases, and autoimmune diseases such as rheumatoid arthritis, osteoporosis, and menopause.
List the 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 development and prevention of disease.
Outline the development of atherosclerosis and the stages leading up to a myocardial infarction, or heart attack.
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 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 the development of disease.
List and describe the diseases for which intake of probiotics or prebiotics may be beneficial.
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.
Chapter 1. Essential Fatty Acids: Overview, Functions, and Metabolism Chapter 2. Essential Fatty Acids in Prevention and Treatment of Disease Chapter 3. Probiotics Overview and Definitions Chapter 4. Probiotics Clinical Applications Chapter 5. Probiotics Foods and Supplements Chapter 6. Prebiotics and Synbiotics Chapter 7. Spreadable Fats: Plant Sterols and Stanol Esters Chapter 8. A Functional Diet
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 an area 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.