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Glycemic Index:
Evidence Based Approaches for Weight, Diabetic, and Heart Healthy Management

Joan Clark-Warner, MS, RD, CDE

C223
14 CPEUs
HARD COPY
$104.95
C223E
14 CPEUs
ELECTRONIC
$94.95
 

Manual with 1 reporting form, 125 pgs.
This up-to-date program will review GI nomenclature, show discrepancies of the GI, and more importantly, explore evidence based approaches for weight, diabetic, and heart healthy management. Upon completion of this program you will be better able to:

  • implement strategies for weight loss and maintenance, diabetic control, and cardiovascular health.
  • recognize that certain refined and processed foods can have a lower GI.
  • explain how to calculate the glycemic load of a meal.
  • recommend new artificial sweeteners and how they can be used by clients.
  • develop weight, diabetic, and heart healthy eating plans for clients.
  • identify specific diet components helpful for hypertension, hyperlipidemia, heart failure, angina, atrial fibrillation, and cardiac valve disorders.

For more information and customer comments, click here.

Approved/Accepted by CDR, CBDM, NCBDE

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Learning Need Codes:
2000, 2070, 2090, 2110, 3000, 3010, 3020, 3030, 3040, 3060, 3070, 3080, 3100, 4000, 4010, 4030, 4040, 4060, 4090, 4120, 5000, 5090, 5110, 5130, 5160, 5190, 5200, 5260, 5280, 5290, 5370, 5390, 5400, 5410, 5460, 6000, 6010, 6020, 6060, 6070

SUGGESTED Performance Indicators (PIs):
8.1.2, 8.1.4, 8.1.5, 8.3.1, 8.3.6, 10.2.7, 10.2.9

DON'T SEE your Performance Indicators or Code Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
For details
click here.

 

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To order an ADDITIONAL Reporting Form click below:

C223F
14 CPEUs
REPORTING FORM
$30.00

Glycemic Index:
Evidence Based Approaches for Weight, Diabetic, and Heart Healthy Management

Joan Clark-Warner, MS, RD, CDE

©2012 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

Rebecca D Burgess: "The whole program was excellent- a great review & focus of weight management, diabetes, & heart healthy management. I really liked studying all of these topics in 1 program- they are so prevalent in WV & interrelated. New knowledge was also gained."

Patricia C Nitzsche: “I like the explanation of the answers to the questions. I liked the variety of information that was presented in the one course. I was very pleased with the course.”

Diane Carbone: “I learned newer information on diabetes.”

Dorothy J Hood: “I can work at materials on my own time and review information without pressure and distractions.”

Peggy Mancini: “I really learned so much from this case study/self assessment. I was applying what I was learning immediately in the outpatient nutrition clinic.”

Elizabeth Goldman: “Expand on smaller topics, more specific. Excellent overall, well-organized, an area I need more knowledge in. Tables were excellent.”

INTRODUCTION AND OVERVIEW

"Low glycemic index eating" has become a very popular approach for improving one's diet. Moreover, while using this approach can be helpful, it can also be misleading. Just because a food has a low GI doesn't mean that it is always the better choice. For example, watermelon has a GI of 72, and a Snickers candy bar has a GI of 55. Which is the better choice? For the majority of the population who get more than enough calories, the watermelon is a better choice even though it has a higher GI. In addition, there are many other issues that can cause discrepancies in the GI of a food or meal. Consequently, it is important for nutrition professionals to become familiar with GI eating concepts. This self-directed accredited learning program will review GI nomenclature, show discrepancies of the GI, and more importantly, explore evidence based approaches for weight, diabetic, and heart healthy management.

This learning program is a level 2 Continuing Professional Education (CPE) program approved for 14 continuing professional education units (CPEUs). That means that the reader has general knowledge of literature and professional practice in the area covered. The focus of the program is to enhance knowledge and application.
To get the most benefit from this program, we suggest you adhere to the following four steps:
Step 1: Review the objectives for the learning program.
Step 2: Study each chapter. As you read, think of patients from your own practice who fit the situation described.
Step 3: Assess what you have learned by completing the self-assessment instrument at the end of this learning program.
Step 4: Compare your answers to the answer key that has been provided. If you score at least 80% correct, you are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION 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 email 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 email address clearly.

To ensure that our emails 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.

HAPPY LEARNING!
Joan Clark-Warner, MS, RD, CDE


OBJECTIVES

Upon completion of this accredited, self-directed learning program the nutrition professional will be better able to:

  • evaluate high and low glycemic index (GI) foods.
  • recommend information to diabetic patients for effective blood sugar control.
  • evaluate several ways in which eating high fiber and unprocessed foods can be helpful with weight management.
  • implement strategies for weight loss and maintenance, diabetic control, and cardiovascular health.
  • recognize that certain foods even though refined and processed can have a lower GI.
  • describe how fiber affects the availability of carbohydrates, especially for individuals with diabetes.
  • discuss the importance of carbohydrate load and Glycemic load (GL).
  • evaluate resistant starches and how they affect the GI.
  • explain how to calculate the glycemic load of a meal.
  • describe the effect blood sugar values can have on cardiovascular health.
  • implement evidenced based strategies for weight management.
  • instruct clients how to determine calorie and protein needs for weight management.
  • recommend new artificial sweeteners and how they can be used by clients.
  • demonstrate how food preparation can alter the GI of food.
  • apply comprehensive weight, cardiac and diabetic management strategies.
  • develop weight, diabetic, and heart healthy eating plans for clients.
  • assess risk factors of diabetes, cardiovascular disease, and the metabolic syndrome.
  • identify and describe cardiac and diabetic disease conditions.
  • identify and evaluate cardiac and diabetic lab tests.
  • calculate body mass index (BMI) and ideal body weight (IBW).
  • calculate resting, maintenance, and weight loss energy needs.
  • define specific diet components helpful for hypertension, hyperlipidemia, heart failure, angina, atrial fibrillation, and cardiac valve disorders.

TABLE OF CONTENTS

CHAPTER 1: THE GLYCEMIC INDEX 1
Definition and Background 1
Glycemic Index Variations 2
Glycemic Load 4
Conclusions 5
CHAPTER 2: WEIGHT MANAGEMENT 6
Obesity and Health Issues 6
Fiber and Hunger Relief 7
Weight Management Calculations 9
Calorie Needs 10
Indirect Calorimetry 10
Energy Requirement Calculations 10
Percent of Body Fat Estimation Devices 12
Adjusting Calories for Weight Loss 13
Division of Total Calories for Weight Loss 13
Carbohydrate Foods 17
Fats 19
Protein 20
The Meal Plan 20
Meal Patterns 22
Comprehensive Weight Management Strategies 24
CHAPTER 3: DIABETIC MANAGEMENT 26
Overview and Types of Diabetes 26
Type 1 Diabetes 26
Pre-Diabetes 26
Metabolic Syndrome 27
Insulin Resistance 27
Type 2 Diabetes 28
Management of Diabetes 28
Oral Medications 30
Non-Insulin Injections 31
Insulin 33
Weight Gain and Insulin 35
Hypoglycemia 35
Thyroxine 36
Nutrition Interventions 37
Creating Diabetic Eating Plans 38
CHAPTER 4: CARDIAC MANAGEMENT 53
Prevalence and Mortality 53
Cardiovascular Risk Factors 53
Heart Disease Conditions 53
Cardiac Lab Tests 59
Hyperlipidemia Interventions 60
Heart Healthy Eating 61
Hypertension and Diet 65
Other Dietary Effects on Cardiac Health 69
Summary for Heart Healthy Diet 72
CHAPTER 5: CONCLUSIONS 73
REFERENCES 74
FOR YOUR CONTINUING LEARNING 85
LIST OF ABBREVIATIONS 86
GLOSSARY 88
RESOURCES 93
APPENDIX 96
SELF-ASSESSMENT QUESTIONS 99
ANSWER KEY 118
EXPLANATION TO QUESTIONS 119
ABOUT THE AUTHOR 125
ABOUT WOLF RINKE ASSOCIATES, INC. 125

ABOUT THE AUTHOR

Joan Clark-Warner MS, RD, CDE, has been a dietitian for 29 years and a diabetes educator for 11 years. In the last 14 years she has been working for the University of Utah Health Science Hospitals and Clinics. Her experience includes clinical dietetics, writing, and presentations for seminars, community classes, and TV specials. Her specialty areas include diabetes, weight management, cardiovascular health, cystic fibrosis, nutrition support therapy, and mind-body wellness. She is the author of a Salt Lake City restaurant guideline, a journal article on cholesterol in the Journal of Nutrition, and news columns for a local newspaper. Joan co-authored The Complete Idiot's Guide to Glycemic Index Weight Loss, The Complete Idiot's Guide to Terrific Diabetic Meals, The Complete Idiot's Guide to The Glycemic Index Cookbook, and The Complete Idiots Guide to Low-Carb Meals.
Joan is a member of the American Dietetic Association, the American Diabetes Association, and the Utah Dietetic Association. She completed her nutrition education in Fargo, North Dakota at North Dakota State University where she graduated with honors. She has three older children who now live on their own, and Joan lives with her husband in Bountiful, Utah.

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