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Nutrition at Your Fingertips
E. Zied, MS, RD, CDN

C214 25 CPEUs HARD COPY $149.95
Discontinued

(Book, 405 pgs and study guide, 34 pgs) This exciting new CPE provides all the information you need, organized in a readily accessible format, to help translate the science of nutrition for your clients so they can reap many health and related benefits into their daily lives. Discover how to:

  • Create a daily meal plan incorporating all food groups using the Mypyramid based on age, gender, and activity level
  • Recommend amounts and types of carbohydrates for specific concerns
  • Suggest specific foods that contain different types of fats
  • Calculate energy needs for maintenance, loss or weight gain
  • Recommend dietary interventions for prevention and treatment of various diseases
  • Plus much, much more.

For more information and customer comments, click here.

Approved by CDR, CBDM

RDs & DTRs: Suggested Learning Need Codes for the Prof. Dev. Portfolio
2000, 2010, 2020, 2030, 2070, 2090, 2100, 2110, 3000, 3040, 3060, 3080, 3100, 4000, 4030, 4040, 4060, 4110, 4120, 4130, 4140, 4150, 4160, 4170, 4180, 4190 5000, 5110, 5130, 5150, 5160, 5190, 5230, 5260, 5280, 5310, 5370, 5460, 8040, 8100, 8130

NUTRITION AT YOUR FINGERTIPS
E. Zied, MS, RD, CDN

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.

CUSTOMER COMMENTS

Ginger Ogle: "Will be a great reference to keep in my office." 

Marsee Bates: "This book will be a great resource & one to recommend to clients.  Like the cross reference in the book." 

Laura Vogt: "Easy was fun and easy to read. I loved being able to read and do the test at my own rate/convenience. I've used the book as reference often."

Harriet White: "This course provided a lot of nutrition facts in an organized and easy-to-understand manner."

Katherine Goglia: "I learn more by correcting my tests and getting immediate explanations for answers. I especially like the page references so I can re-read the sections easily."

OVERVIEW AND INSTRUCTIONS

Welcome to Nutrition at Your Fingertips Study Guide, a self-directed accredited learning program. This program consists of a book of the same title by Elisa Zied, MS, RD, CDN and this study guide.

This program will enable you to counsel clients and patients who have a variety of nutritional concerns, write, present and deliver media interviews on nutrition topics, and provides you with a wealth of practical information and support for you and your clients.

This learning program is approved for 25 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 Nutrition at Your Fingertips 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 the book 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.

OBJECTIVES

Upon completion of this accredited, self-directed learning program you will be able to:

  • Create a daily meal plan incorporating all food groups using the MyPyramid based on age, gender, and activity level;
  • Describe the functions of carbohydrates and the recommended amounts and types of carbohydrates for specific medical concerns;
  • Discuss the various types of dietary fiber and the health benefits associated with each type;
  • Recommend specific foods and portion sizes for adequate daily consumption of fiber;
  • Differentiate between the types of dietary fats - saturated fats, monounsaturated fats, polyunsaturated fats, trans fats and cholesterol - and name specific foods that contain these types of fats;
  • Explain the effect of different types of fats on heart health and general health;
    State the daily fat and cholesterol recommendations from the American Heart Association, the Institute of Medicine, and other health organizations;
  • Recommend dietary changes related to fat intake for certain diseases such as cardiovascular disease, metabolic syndrome, and diabetes;
  • Discuss the functions of proteins and the role of amino acids in building complete proteins in the body;
  • Categorize foods as sources of animal protein or plant protein and discuss the differences between them in terms of providing complete or incomplete proteins;
  • Determine adequate dietary protein intakes based on age and gender;
  • Discuss health problems that may occur with a deficiency or excess of protein intake;
  • Create meal plans for vegetarian clients providing adequate protein, vitamins, and minerals;
  • Categorize vitamins as water-soluble or fat- soluble;
  • Discuss the functions of vitamins;
  • Identify foods that are a significant source of each vitamin;
  • Identify substances that may inhibit absorption of some vitamins;
  • Enumerate the primary antioxidants, their functions, and identify significant food sources for them;
  • Interpret the daily recommendations for vitamins based on age and gender;
  • Discuss the functions of minerals and the problems that may occur with deficiencies of calcium and potassium;
  • Identify significant foods sources of each mineral;
  • Identify substances that may inhibit absorption of some minerals;
  • Interpret the daily recommendations for minerals based on age and gender;
  • Assist clients who are pregnant or breastfeeding in meeting recommended intake of calories, protein, vitamins, and minerals including iron and calcium via menu planning;
  • Discuss fluid needs for general health and specific conditions or situations;
  • Calculate energy needs for weight maintenance, weight loss or weight gain;
  • Determine a person's body weight index and describe the criteria for various weight categories using the BMI;
  • Categorize various exercises as aerobic, strengthening, agility or flexibility exercise;
  • Recommend the type, amount, intensity and frequency of exercise for individuals specific to weight management, diabetes, cardiovascular disease, metabolic syndrome and osteoporosis;
  • Recognize the key risk factors for cardiovascular disease:
  • Interpret blood values related to cardiovascular disease;
  • Recommend dietary interventions for prevention and treatment of cardiovascular disease, specifically dietary fats, fiber, soy foods, and sterols;
  • Recognize key risk factors for high blood pressure including deficiencies of certain minerals;
  • Interpret blood pressure values and state the ranges of systolic and diastolic values for the four classifications of blood pressure: normal, pre-hypertension, stage 1 hypertension, and stage 2 hypertension;
  • Discuss the nutritional components of the DASH (Dietary Approaches to Stop Hypertension) eating plan and discuss specific foods to incorporate into this eating plan;
  • Differentiate between the three types of diabetes: type 1, type 2, and gestational;
  • Describe the long-term side effects of uncontrolled blood sugar;
  • Interpret glucose levels;
  • Discuss dietary interventions for prevention and treatment of diabetes;
  • Explain the criteria for diagnosing metabolic syndrome;
  • Recommend dietary interventions for prevention and treatment of metabolic syndrome regarding fat, sugar and fiber intake;
  • Recognize the common, non-genetic risk factors for cancer including diet, exercise, alcohol, tobacco, and other environmental factors;
  • Discuss recommendations for diet, exercise, and alcohol intake for cancer prevention;
  • Evaluate risk factors for developing osteoporosis;
  • Discuss adequate dietary intakes of calcium and vitamin D and recommend how to obtain these amounts from foods and/or supplements to prevent and/or treat osteoporosis;
  • Recognize the most common food allergens;
  • Identify the symptoms of an allergic reaction to food;
  • Discuss foods that can be safely consumed on a gluten-free diet;
  • Recommend foods to avoid by clients with a gluten sensitivity or gluten allergy;
  • Discuss ways to consume adequate calcium for people with lactose intolerance;
  • When reading a food label, interpret the actual amount of fiber, vitamin, or mineral in a portion based on the percent daily value;
  • Discuss the validity of health claims of food labels;
  • Explain safe food preparation techniques and storage times in the refrigerator and freezer.

TABLE OF CONTENTS

Chapter 1: Carbohydrates
1.1: Functions of Carbohydrates
1.2: Sugars
1.3: Starch
1.4:  Dietary Fiber
1.5: Daily Carbohydrate Recommendations
Chapter 2: Fats
2.1: Functions of Fats
2.2: Monounsaturated Fats
2.3: Polyunsaturated Fats
2.4: Saturated Fats
2.5: Trans Fats
2.6: Dietary Cholesterol
2.7: Daily Fat and Cholesterol Recommendations
Chapter 3: Proteins
3.1: Functions of Proteins
3.2: Amino Acids
3.3: Animal Sources of Protein
3.4: Plant Sources of Protein
3.5: Deficiencies and Excesses of Protein
3.6: Daily Protein Recommendations
Chapter 4: Vitamins
4.1: Functions of Vitamins
4.2: Vitamin A
4.3: Vitamin D
4.4: Vitamin E
4.5: Vitamin K
4.6: Vitamin C
4.7: B Vitamins
4-8: Daily Vitamin Recommendations
Chapter 5: Minerals
5.1: Functions of Minerals
5.2: Sodium
5.3: Potassium
5.4: Chloride
5.5: Calcium
5.6: Phosphorus
5.7: Magnesium
5.8: Trace Minerals
5.9: Daily Mineral Recommendations
Chapter 6: Creating a Daily Meal Plan
6.1: Estimating Your Daily Calorie Needs
6.2: Your Daily Meal Pattern
6.3: Fruits
6.4: Vegetables
6.5: Grains
6.6: Meat and Beans
6.7: Milk
6.8: Oils
6.9: Discretionary Calories
6.10: Daily Water Needs
Chapter 7: Weight Management
7.1: Energy Balance
7.2: Determining a Healthy Body Weight
7.3: Overweight and Obesity
7.4: Underweight
7.5: Physical Activity and Exercise
Chapter 8: Eat to Beat Disease
8.1: Cardiovascular Disease
8.2: Hypertension
8.3: Diabetes
8.4: Metabolic Syndrome
8.5: Cancer
8.6: Osteoporosis
Chapter 9: Food Allergies, Intolerances, and Sensitivities
9.1: Food Allergies
9.2: Food Additive Sensitivities
9.3: Lactose Intolerance
9.4: Gluten Sensitivity
9.5: Food Poisoning
Chapter 10: Healthy Food Shopping
10.1: Reading Food Labels
10.2: Understanding Claims on Food Packages
10.3: Functional Foods
10.4: Fat Replacers and Sugar Substitutes
10.5: Dietary Supplements
Chapter 11: Healthy Eating Tips
11.1: Increasing Fiber Intake
11.2: Decreasing Added Sugar Intake
11.3: Decreasing Saturated Fat Intake
11.4: Decreasing Trans Fat Intake
11.5: Decreasing Dietary Cholesterol Intake
11.6: Decreasing Sodium Intake
Chapter 12: Foodborne Illnesses and Food Safety
12.1: Foodborne Pathogens
12.2: Other Harmful Substances in Food
12.3: Preventing Foodborne Illnesses
12.4: Safe Food Shopping and Storage
12.5: Safe Food Preparation and Cooking
Appendix A
Words to Go Glossary
Appendix B
Useful Resources
Appendix C
What's a Portion?
Index

ABOUT THE AUTHOR

Elisa Zied, MS, RD, CDN is an award-winning registered dietitian and the founder/president of Zied Health Communications, LLC based in New York, New York. She's a regular contributor for MSNBC.com and GALTime.com, an online women's magazine, and a regular guest blogger for CalorieCount.com, and is an Advisory Board member for Parents magazine and parents.com. Zied is the author of Nutrition at Your Fingertips (Alpha, 2009), and co-author, with Ruth Winter, MS, of both Feed Your Family Right! (Wiley, 2007) and So What Can I Eat?! (Wiley, 2006). Her work has appeared in Parents, Woman's Day, Redbook, Seventeen, and Weight Watchers Magazine. A past spokesperson for the American Dietetic Association, Elisa is frequently quoted in People, Prevention, Self, Health, Fitness, Parents, Parenting, Real Simple, Glamour, New York Times, Wall Street Journal, and USA Today. She has also appeared on dozens of national and local television programs including CBS's The Early Show and The Today Show. Elisa received a Bachelor of Arts in Psychology from the University of Pennsylvania and a Master of Science in Clinical Nutrition from New York University. She lives in New York City with her husband and two sons. Visit her at www.elisazied.com.

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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