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The Complete Vegetarian:
The Essential Guide to Good Health
edited by Peggy Carlson, MD
To order the complete course click below:
| C218 |
30 CPEUs |
$189.95 |
|
(Book, 361pgs and study guide, 36 pgs) This program will assist you
in counseling clients and patients who have chosen a low carbohydrate
way of eating, and to provide a wealth of practical information and
support for you and your clients. Upon completion of this accredited,
self-directed learning program you will be able to:
- Create meal plans appropriate for lacto-ovo vegetarian and vegan
diets
- Discuss how to reference the Vegetarian Food Guide Pyramid for planning
food and portions to supply the necessary nutrients
- State the dietary components in a vegetarian diet that protect against
disease
- State the rationale for vegetarian diets in preventing or helping
to treat coronary artery disease (CAD)
- Identify the components of the Dietary Approaches to Stop Hypertension
(DASH) diet that help to lower blood pressure
- Calculate the amount of protein recommended at different ages and
activity (exercise) levels
- Explain the relationship between adequate blood glucose control
and changes in LDL cholesterol and triglyceride level for diabetics
- Calculate the percentage of calories from protein, fat, saturated
fat, and carbohydrate in a given diet and contrast these with the
recommendation from the American Diabetes Association
For more information and customer comments, click
here.
Approved by CDR, CBDM
RDs & DTRs: Suggested Learning Need Codes for the Prof. Dev. Portfolio
2000, 2020, 2070, 2090, 3000, 3020, 3080, 3090, 3100, 4000, 4030, 4040,
4060, 4110, 4120, 4130, 4140, 4150, 4160, 4190, 5000, 5070, 5080, 5090,
5130, 5150, 5160, 5180, 5190, 5220, 5230, 5260, 5280, 5310, 5340, 5370,
5420, 9020
To order the complete course click below:
| C218 |
30CPEUs |
$189.95 |
|
Share with a friend and Save!
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sharing.
To order an additional Reporting Form click below:
| C218F |
30 CPEUs |
$50.00 |
|
The
Complete Vegetarian:
The Essential Guide to Good Health
edited by Peggy Carlson, MD
Copyright 2011 Wolf Rinke Associates, Inc. All rights reserved for
this self-directed, accredited learning program. Reproduction in whole
or part without written permission from the publisher is prohibited.
INTRODUCTION AND OVERVIEW
Welcome to The Complete Vegetarian Study Guide, a self-directed accredited
learning program. This program consists of a book of the same title
edited by Peggy Carlson, MD and this study guide.
This program is designed to provide you with a wide range of information
to assist you in working with clients and patients who have a variety
of nutritional concerns, to assist you in any writing, media work, or
presentations on nutrition topics, and to provide you with a wealth
of practical information and support for you and your clients.
This learning program is approved for 30 continuing professional education
units (CPEUs). It is a Level 2 Continuing Professional Education (CPE)
program, meaning that the reader has general knowledge of the literature
and professional practice within the areas covered. The focus of the
program is to enhance knowledge and application when working with clients
or the media.
To get the most out of this self-directed accredited learning program,
it is suggested that you adhere to the following four steps:
Step 1: Review the objectives in this study guide.
Step 2: Read and study The Complete Vegetarian book.
Step 3: Assess what you have learned by answering the questions contained
in this study guide.
Step 4: Compare your answers to the answer key provided in this study
guide. If you score at least 80% correct, you are ready to transfer
your answers to the CONTINUING PROFESSIONAL EDUCATION (CPEU) REPORTING
FORM. If you scored less than 80% correct, re-read this learning program
until you score at least 80% correct.
After you have successfully completed the program complete the CPEU
REPORTING FORM and
Mail to: Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville,
MD 21029,
Or fax to: (410) 531-9282,
Or submit on-line at www.easyCPEcredits.com.
We will e-mail your Certificate of Completion.
When you submit your CPEU Reporting Form to us via mail, fax or www.easyCPEcredits.com,
be sure to write your correct email address in the space provided on
the CPE Reporting Form. If writing by hand, be sure to print your e-mail
address clearly.
To ensure that our e-mails are delivered to your inbox (instead of
your junk/spam folders), please add cpesupport@wolfrinke.com to your
Address Book or Safe List of allowed email senders. Also, be sure to
allow attachments from this email address.
LEARNING OBJECTIVES
Upon completion of this accredited, self-directed learning program you
will be able to:
- Create meal plans appropriate for lacto-ovo vegetarian and vegan
diets
- Describe the different dietary choices for the types of vegetarian
diets
- Discuss how to reference the Vegetarian Food Guide Pyramid for planning
food and portions to supply the necessary nutrients
- List the indispensible amino acids and discuss the protein "building"
capability of the human body, without the need for "combining
proteins" at each meal
- State the dietary components in a vegetarian diet that protect against
disease
- Discuss the reasons individuals choose to eat a vegetarian diet
- Explain the environmental impact of raising animals for human consumption
- State the rationale for vegetarian diets in preventing or helping
to treat coronary artery disease (CAD)
- Identify the ranges for desirable, and borderline high blood values
for cholesterol, LDL cholesterol, HDL cholesterol, and triglycerides
according to the National Cholesterol Education Program (NCEP)
- Explain the effect of diet on the formation of atherosclerotic plaques
- Discuss vegetarians' lower mortality from CAD
- Specify the relationship between an increase in serum cholesterol
and the increase in the risk of CAD
- Discuss how saturated fats and trans fat have a larger effect on
serum cholesterol compared to dietary cholesterol intake
- Identify the main dietary sources of saturated fats, trans fats,
and cholesterol
- Differentiate between the functions of HDL cholesterol and LDL cholesterol
- Explain the direct relationship between LDL cholesterol and the
risk of CAD
- Identify the ideal ratio of total cholesterol to HDL cholesterol
- Discuss how the substitution of polyunsaturated fats and monounsaturated
fat for saturated fats can lower total cholesterol and LDL cholesterol
- List dietary sources of polyunsaturated fats and monounsaturated
fats
State the percent of total calories from fat that the World Health
Organization (WHO) recommends
- Enumerate the benefit of soy foods in relation to cardiovascular
health and kidney function
- List the dietary sources of soy
- Discuss the functions of the omega 3 fatty acids, EPA and DHA
- Explain how the body converts alpha-linolenic acid to EPA and DHA
and list good dietary sources of alpha-linolenic acid
- Explain the relationship between homocysteine and the risk of CAD
- Discuss dietary factors that affect homocysteine levels
- List dietary sources of folate, magnesium, calcium, vitamin B12,
iron, zinc, and vitamin C
- Categorize the ranges of Body Mass Index as normal, overweight or
obese
- Elucidate the different experimental designs for studying the effects
of diet on health;
- State the amount of cancer deaths linked to diet according to the
National Institutes of Health (NIH) and the American Cancer Society
(ACS)
- Enumerate how dietary components can affect the development or spread
of cancer;
- State the recommended amount of fiber and list sources of soluble
and insoluble fiber;
- Differentiate between the types of dietary fiber and their functions
- Recommend foods and portion sizes to meet the recommended amount
of fiber;
- Enumerate the hypotheses of how dietary fiber protects against colon
cancer
- List the cooking methods and specific compounds in processed foods
that increase the risk of stomach and colon cancer
- Discuss the relationship between an increased potassium intake from
foods and the decreased need for antihypertensive medication
- Identify the components of the Dietary Approaches to Stop Hypertension
(DASH) diet that help to lower blood pressure
- State the percentage of American children who are vegetarians
- Identify the different RDAs for iron in vegetarian children compared
to non-vegetarian children
- Enumerate the dietary factors that inhibit iron absorption
- Differentiate between heme and non-heme iron
- Identify foods that enhance iron absorption
- Calculate the amount of protein recommended at different ages and
activity (exercise) levels
- List sources of protein in the vegetarian diet, and in the vegan
diet; state the portions to consume in order to meet the recommendations
- Discuss the importance of vitamin B12 intake in vegans
- Identify the RDA for calcium in children at various ages
- Explain the relationship between adequate blood glucose control
and changes in LDL cholesterol and triglyceride level for diabetics
- Discuss the reduction in serious complications with adequate glycemic
control
- Calculate the percentage of calories from protein, fat, saturated
fat, and carbohydrate in a given diet and contrast these with the
recommendation from the American Diabetes Association
- Discuss the important benefits of a high carbohydrate, high fiber
diet for diabetics
- Determine the calorie, carbohydrate, and protein levels appropriate
for female athletes in different categories of activity/intensity
level
- Describe the negative effects of inadequate caloric intake for athletes
- Discuss the functions of carbohydrate related to exercise
- Discuss the need for carbohydrate, fluid, sodium, and potassium
replacement after long exercise sessions
- Discuss the increased need for specific nutrients during pregnancy
and lactation
ABOUT THE EDITOR OF THE BOOK
Peggy Carlson, MD, is an emergency medicine physician with a background
in occupational medicine. She lives in Fairfax, Virginia.
ABOUT THE AUTHOR OF THE STUDY GUIDE
Peggy Jensen, RD, MBA completed her dietetic internship at Massachusetts
General Hospital and has more than twenty-five years experience as a
registered dietitian. She has worked as a hospital-based, clinical dietitian,
and coordinated a nutrition education program for the American Heart
Association in New York. She has appeared on several cable television
shows discussing healthy eating, shopping, and cooking. She is a contributing
nutrition consultant for the recently published The 10 Best Questions
for Recovering from a Heart Attack. Ms. Jensen currently works as an
educator and nutrition consultant in private practice in Virginia.
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