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Anti-Glycation and “Age”-Reducing Therapies for Enhanced Nutrition Care
Sara Wagner, MS, RDN
Edited by
Mary Ann Cockram, MS, RD
Wolf J. Rinke, PhD, RDN

C333
11 CPEUs
HARD COPY
$99.95
C333E
11 CPEUs
ELECTRONIC
$94.95

Manual with 1 reporting form, 99 pgs.
Get up-to-date evidence-based information, and discover why glycation prevention may be more influential than standard blood glucose management, and why dietary advanced glycation end products (AGEs) is one of the most underutilized strategies in the fight against chronic disease. More specifically you will find out how to:

  • Compare and contrast the formation of endogenous and dietary AGEs
  • Evaluate risk factors to determine which patients are at high risk for AGE-related disease
  • Assess which patients might benefit most from a low-AGE diet and lifestyle
  • Formulate and recommend recipes, menu plans, and lifestyle recommendations to assist patients in reducing total AGE burden
  • Utilize evidence-based recommendations to counsel patients on AGE prevention and treatment

A must read for CDEs.

For more information and customer comments click here

Approved/Accepted by CDR, NCBDE

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

SUGGESTED Learning Need Codes:
2000, 2010, 2020, 2040, 2070, 2090, 2100, 3000, 3010, 3060, 4170, 4180, 5000, 5090, 5150, 5190, 5410, 5420, 6020, 8000, 8100, 8130, 9000, 9020, 9070.

SUGGESTED Performance Indicators (PIs):
1.3.5, 2.2.2, 4.1.2, 4.2.7, 6.2.5, 8.1.1, 8.1.2, 8.1.4, 8.1.5, 8.2.3, 8.2.4, 8.4.1, 8.4.2, 8.4.3, 8.4.4, 9.1.3, 9.6.1, 9.6.4, 10.1.1, 10.2.3, 10.2.5, 10.2.9, 10.4.4, 13.2.2, 13.2.3, 13.2.7

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To order an ADDITIONAL Reporting Form click below:

C333F
11 CPEUs
REPORTING FORM
$40.00

Anti-Glycation and “Age”-Reducing Therapies for Enhanced Nutrition Care
Sara Wagner, MS, RDN
Edited by
Mary Ann Cockram, MS, RD
Wolf J. Rinke, PhD, RDN

© 2019 Wolf Rinke Associates, Inc. All rights reserved for all portions of this program. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.

OVERVIEW AND INSTRUCTIONS

A large bodyf research suggests that glycation may be at the heart of preventing and reversing devastating complications of lifestyle diseases, such as diabetes, cardiac disease, Alzheimer’s disease, and cancer. As the Greek prefix glyc suggests, glycation is a chemical reaction that involves sugar, and these reactions can occur while food is cooked and processed, as well as within the human body. Regardless of the source, glycation reactions lead to the formation of advanced glycation end products (AGEs), macromolecules that damage a variety of biological tissues and cellular organelles, including mitochondria, blood vessels, eyes, bones, and the brain. This CPE program reviews the process of glycation and dives into the cutting-edge research about AGEs, including anti-glycation and AGE-reducing strategies for patients and clients. You will also learn why glycation prevention may be more influential than standard blood glucose management, and why a thorough understanding of glycation and AGEs is one of the most underutilized strategies in the fight against chronic disease.
This CPE program is a level 2 Continuing Professional Education (CPE) program approved for 11 continuing professional education units (CPEUs). That means that the reader has a general knowledge of the 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 CPE 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 CPE program.
Step 4: Compare your answers to the answer key that has been provided. If you score at least 80% (40 questions) correct, you 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 and re-test yourself until you score at least 80% (40 questions) correct.
After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit online at www.easyCPEcredits.com,
Or fax to (410) 531-9282,
Or mail to Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville, MD 21029.
Upon receipt of your CPE Reporting Form, we will email you a Certificate of Completion within 3-5 business days.

OBJECTIVES

Upon completion of this CPE program, you will be better able to:

  • Discuss the chemical formation of advanced glycation end products (AGEs)
  • Compare and contrast the formation of endogenous and dietary AGEs
  • Apply knowledge of AGE measuring tools to assess a patient’s AGE burden
  • Explain the pathophysiology of AGE-related damage in the human body
  • Evaluate risk factors to determine which patients are at high risk for AGE-related disease
  • Assess which patients might benefit most from a low-AGE diet and lifestyle
  • Evaluate the strengths and limitations of current AGE-related research
  • Apply knowledge gained from the primary research literature to plan evidence-based recommendations for patients
  • Formulate and recommend recipes, menu plans, and lifestyle recommendations to assist patients in reducing total AGE burden
  • Utilize evidence-based recommendations to counsel patients on AGE prevention and treatment

TABLE OF CONTENTS

Chapter 1 Understanding Glycation
INTRODUCTION AND OVERVIEW
THE SCIENCE OF GLYCATION
Exogenous Non-enzymatic Glycation (the Maillard Reaction)
Endogenous Glycation
REFERENCES

Chapter 2 Measurement and Accumulation of AGEs
MEASUREMENT OF DIETARY AGEs
MEASUREMENT OF ENDOGENOUS AGEs
REFERENCES

Chapter 3 Response of the Body to AGEs
AGE DIGESTION, METABOLISM, AND EXCRETION
DAMAGING EFFECTS OF AGEs ON THE HUMAN BODY
Nutritional Changes Because of the Maillard Reaction
Glycation
Cross-Linking
Intracellular Signaling
REFERENCES
CASE STUDY

Chapter 4 AGEs and Diabetes
CONSIDERATIONS IN AGE RESEARCH
THE DIABETES/AGE RELATIONSHIP
AGEs and Diabetes Development
AGEs and Metabolic Memory
AGEs and Diabetes Complications
Effect of AGE Independent of Weight
REFERENCES

Chapter 5 AGEs and Other Chronic Diseases
CARDIOVASCULAR DISEASE
CANCER
INFERTILITY
Endometriosis
Polycystic Ovary Syndrome (PCOS)
Male Infertility
NEUROLOGICAL DISEASE
AGING
REFERENCES

Chapter 6 AGE Prevention Strategies
MECHANISMS OF ACTION
AGE Inhibitors
AGE Cross-link Breakers
RAGE Deleters and Antagonists
PREVENTION OF ENDOGENOUS AGEs
Healthful Blood Glucose Levels
PREVENTION OF EXOGENOUS AGE FORMATION
L-AGEDiet
Diet Quality
Antioxidants
BEYOND DIET: ADDITIONAL LIFESTYLE THERAPIES
Stress Reduction
Sleep
Physical Activity and Movement
Smoking Cessation
Pharmaceutical Interventions
REFERENCES

Chapter 7 Practical Suggestions for Implementing a Low-AGE Lifestyle
COUNSELING STRATEGIES AND ATTITUDES
Motivational Interviewing
Intuitive (Mindful) Eating
Weight Neutral Approach
ANIMAL PROTEIN AND AGE LOAD
Making Meat AGE-less
BOOSTING ANTIOXIDANTS
INCREASING FRUIT AND VEGETABLE CONSUMPTION
L-AGE LIVING
SUMMARY
REFERENCES

For Your Continuing Education
List of Abbreviations
Glossary
Resources
Self-Assessment Questions
Answer Key
Explanation to Questions
About the Author
About the Editors

ABOUT THE AUTHOR

Sara A. Wagner, MS, RDN is the director of the undergraduate dietetics program at the University of Wisconsin Green Bay, where she teaches courses in medical nutrition therapy utilizing cutting-edge evidence-based nutrition research. Wagner is a resource for practicing dietitians and students alike, encouraging them to elevate the role of the nutrition professional by providing nutrition care using the best available research and evidence. Wagner is active as a professional educator, speaker, and counselor, and has been honored with the Wisconsin Young Dietitian of the Year Award, UW-Green Bay Early Career Teaching Award, and Margene Wagstaff Fellowship for Innovation in Dietetics Education.

ABOUT THE EDITORS

Mary Ann Cockram, MS, RD is retired from Abbott Nutrition where she was a Research Scientist in the Scientific and Medical Affairs group. In this role, she provided clinical nutrition education and brand support internally to Sales and Marketing and externally to clinicians and consumers for Abbott’s critical care and surgical enteral nutrition products. Her area of interest is enteral feeding.
Mary Ann received a Bachelor of Science degree in Home Economics from Valparaiso University in Valparaiso, IN, and a Master of Science degree in Clinical Nutrition from Rush University in Chicago.
Mary Ann has served as chair of the Medical Nutrition Practice Group, and as the assistant editor and editor of Medical Nutrition Matters, the newsletter of this practice group. Mary Ann continues to write continuing professional education test questions for the articles in Medical Nutrition Matters. She participated as an evidence analyst on the Evidence Analysis Team for Adult Weight Management for the Academy of Nutrition and Dietetics, and she attended the test item writer workshop sponsored by the Commission on Dietetic Registration.

Wolf J. Rinke, PhD, RDN is the president and founder of Wolf Rinke Associates, Inc., a company that has provided high-quality CPE programs to nutrition and dietetics practitioners since 1990.
Dr. Rinke earned a BS at Drexel University, an MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Dr. Rinke is a past Adjunct Associate Professor, Graduate School of Management & Technology at the University of Maryland, and a former Adjunct Faculty Member of the School of Continuing Studies at The Johns Hopkins University.
He has served as past president of the District of Columbia (DC) Dietetic Association and has been honored by the Academy of Nutrition and Dietetics with the Award for Excellence in the Practice of Management, the Outstanding Dietitian of the Year Award, and the Outstanding Service Award, in addition to delivering the Lenna Frances Cooper Lecture.
Dr. Rinke has served in numerous leadership roles at the Academy of Nutrition and Dietetics: Chair of the Scholarship Committee for Dietitians in Business and Communications; Chair of the Communication Committee, Honors Committee, and Licensure Panel and Ethical Practices Task Force for the Commission on Dietetic Registration; Chair of the Area Coordinating Committee and Chair for the Code of Ethics; Member of the Resource for Education Programs Committee; Member of the House of Delegates; and Member of the Board of Directors.
Dr. Rinke is the author of more than 500 articles, numerous CPE self-study programs, and several popular books including Make It a Winning Life: Success Strategies for Life, Love and Business; Winning Management: 6 Fail-Safe Strategies for Building High-Performance Organizations; and Don’t Oil the Squeaky Wheel, and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness.

ACKNOWLEDGMENTS

Special thanks to the following individuals for their careful review of this CPE program.

Sean Casey, RD, CISSN, CSCS
Physical Preparation Coach and Owner
CasePerformance, Cuba City, WI

Lee Cleveland, MBA, RD, CDE
Manager of Clinic Operations
Ascension Ministry Diabetes, Nutrition & Endocrine Center, Menasha, WI

Dr. Debra Pearson, PhD, DC, RD
Associate Professor, Nutritional Biochemistry
University of Wisconsin Green Bay, Green Bay, WI

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