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Nutrition
in Sickness & Health: Practical Nutrition Tips for Patients, Caregivers,
and the Public
J. Schulman, PhD, MPH, RD, CLE
To order the complete course click below:
| C195 |
18 CPEUs |
$114.95
New Low Price
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(Book, 199 pgs and study guide, 40 pgs) What is
a functional food? How can you tell the difference between quality nutrition
science and "pseudoscience"? How does nutrition affect the
immune system? What is a probiotic? Should I be concerned if my child
is not eating well? What are the dietary needs of older adults? This
program answers these questions and many more in clear, concise, and
fun to read style. These cutting edge scientific findings and practical
tips for everyday living will enable you to:
- estimate caloric and macronutrient needs during infections;
- recommend practical dietary changes to avoid catabolism;
- recognize how to use nutrition to boost immune function;
- identify how to reduce risk of food borne infections;
- explain how to benefit from probiotics;
- differentiate between different food allergies for specific populations;
- interpret biochemical parameters using relevant physical signs and
symptoms;
- recognize the impact of genetic and environmental factors on nutrition
status;
- discuss the role of nutrigenomics;
- reduce the risk of waterborne diseases;
- identify micronutrients that fluctuate with age;
- help older adults achieve nutrition goals;
- identify beneficial foods for specific populations.
For more information and customer comments, click
here.
Approved by ADA, DMA
For RDs & DTRs:
Suggested Learning Need Codes for the Prof. Dev. Portfolio:
2000, 2010, 2020, 2030, 2040, 2050, 2060, 2070, 2090, 2100, 3000, 4000,
4010, 4020, 4030, 4040, 4120, 4130, 4140, 4150, 4190, 5070, 5080, 5090,
5100, 5110, 5160, 5220, 5270, 5280, 5290, 5420, 6010, 9020, 8018, 8040.
To order the complete course click below:
| C195 |
18 CPEUs |
$114.95 |
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To order an additional Reporting Form click below:
| C195F |
18 CPEUs |
$50.00 |
|
NUTRITION IN SICKNESS & IN HEALTH
Practical Nutrition Tips for Patients, Caregivers, and the Public
Jessica Schulman, PhD, MPH, RD, CLE
Copyright 2009 Jessica Schulman, PhD, MPH, RD, CLE
CUSTOMER COMMENTS
Shannon Simpfenderfer: "This resource provided numerous tips...extremely
practical for community patient nutrition care!"
OVERVIEW AND INSTRUCTIONS
Welcome to Nutrition in Sickness & in Health Study Guide, a self-directed
accredited learning program.
The program consists of a book of the same title by Jessica Schulman,
PhD, MPH, RD, CLE and this study guide. The program is designed to help
you understand the nutritional needs of clients who are vulnerable to
infectious diseases or individuals would like to enhance nutrition health.
The program provides you with practical information that will assist
you in facilitating clients to meet their nutrition goals. It is also
designed to help you earn 18 Level 2 Continuing Professional Education
Units (CPEUs).
This learning program is a Level 2 Continuing Professional Education
(CPE) program. Level 2 means that you have general knowledge of the
literature and professional practice in the areas covered. The focus
of the program is to enhance knowledge and application.
To get the most out of this self-directed accredited learning program,
it is suggested that you adhere to the following four steps:
- Review the objectives in the study guide.
- Read and study the book.
- Assess what you have learned by answering the self-assessment questions
in this study guide.
- Compare your answers to the answer key, which is located at the
end of the study guide. If you scored at least 80% correct, you have
completed the program and are ready to transfer your answers to the
CONTINUING PROFESSIONAL EDUCATION REPORTING FORM. If you scored less
than 80% correct, re-read the appropriate sections of the book until
you score at least 80% correct.
After you have successfully completed the program fill out the CPEU
REPORTING FORM and
Mail to: Wolf Rinke Associates, Inc., P.O. Box 350, Clarksville, MD
21029,
Or fax to: (410) 531-9282,
Or submit on-line at www.easyCPEcredits.com.
Enjoy the Nutrition in Sickness & in Health Learning Program!
Jessica Schulman, PhD, MPH, RD, CLE
LEARNING OBJECTIVES
Upon completion of this accredited, self-directed learning program,
the nutrition professional will be able to:
- Assist clients who have an infection to properly estimate their
caloric and macronutrient needs;
- Apply knowledge of metabolic changes that occur during infection;
- Increase clients' awareness of how to avoid dehydration during illness;
- Estimate a client's fluid requirements as body temperature increases;
- Suggest practical dietary changes to help clients avoid catabolism;
- Dispel food myths or fallacies that might be inhibiting proper food
intake;
- Describe strategies that caregivers can use to improve intake during
illness;
- Recognize the benefits and limitations of using nutrition to boost
immune function;
- Define the term "functional food" and provide practical
examples;
- Discuss health claims that appear on food labels for functional
foods;
- Discriminate between high quality research and "pseudo"
scientific research;
- Identify the four basic actions that clients can take to reduce
risk of food borne infections;
- Assess clients' level of knowledge of food safety practices in the
home;
- Assist clients' in making the best food choices when eating away
from home;
- Describe the theory behind using probiotics;
- Explain why a client may benefit from one probiotic but not another;
- Identify resources clients can use to learn more about probiotics;
- Differentiate between IgE driven food allergies and non-allergic
food hypersensitivity;
- List specific foods that account for most food-allergic reactions;
- Discuss the relationship between food allergies and eosinophilic
disease;
- Explain the benefits and limitations of breastfeeding in preventing
food allergies to mothers;
- Assess risks for a newborn developing food allergies;
- Communicate reasons why children may develop food aversions and
provide reasonable solutions;
- Make suggestions for integrating protein into meals when appetite
is suppressed;
- Compare the dietary reference intakes (DRIs) and recommended dietary
allowance (RDAs);
- Review clients' medical notes and identify medications that interact
with vitamin absorption;
- Interpret biochemical parameters using relevant physical signs and
symptoms;
- Communicate how genetic and environmental factors relate to variations
in nutrition status;
- Discuss the role of nutrigenomics to nutrition professionals who
practice medical nutrition therapy;
- Make recommendations for reducing the risk of waterborne diseases
among the public;
- Explain to clients how they might avoid contaminated water sources
when eating away from home;
- Propose a novel idea to protect children from contracting waterborne
infections;
- Describe strategies for reducing the risks of waterborne diseases
for the public and for those who live with weakened immune systems;
- Apply knowledge about the types of home water filter options and
specify the most effective;
- Assist clients in understanding the increase in number of cases
of particular pathogenic microorganisms;
- Discuss the relationship between immune function and under-nutrition;
- Calculate the appropriate amount of protein that a child needs to
overcome an infection and achieve growth;
- Advise a mother about the specific benefits associated with breastfeeding;
- Identify micronutrients that fluctuate with age;
- Make recommendations for appropriate potassium and sodium intake
for older adults;
- Discuss strategies for enabling older adults to achieve their nutrition
goals;
- Evaluate the benefits of dark chocolate on blood pressure;
- Recommend the proper dose of vitamin D for specific populations;
- Describe to clients why some studies show links between soda consumption
and poor health status while other studies do not show this link;
- Explain the type of clinical trial that must be conducted with omega-3
fatty acids before you recommend it as a nutrition therapy;
- Develop a plan that will help clients improve nutrition behavior
during the holidays;
- Discuss how educational opportunities for medical school students
have been underused in the recent past;
- Explain at least one way that registered dietitians are suited to
educate prospective physicians.
ABOUT THE AUTHOR
Jessica Schulman, PhD, MPH, RD, CLE is a credentialed dietitian, who
holds a doctorate in health behavior, and is a visiting scholar in the
Department of Psychology at the University of California, Los Angeles.
Dr. Schulman served as an adjunct assistant professor in the Department
of Health Education and Behavior at the University of Florida and was
named the Dietetic Leader of the Year by the Florida Dietetic Association.
Currently, Dr. Schulman is working as a nutrition consultant and medical
writer. She lives with her husband and daughter in Los Angeles, California.
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