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The Ultimate Guide to Sugars & Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol
 
| C270 |
26 CPEUs |
HARD COPY |
$184.95 |
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This unique CPE activity features more than 180 alphabetical entries, including the familiar (table sugar, honey), the controversial (aspartame, high-fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose). You will discover:
- What's the best pick for patients watching their weight, blood sugar, or environmental impact.
- Which are superfoods, which are toxic.
- Which perform well in baking and other applications.
- What's their Glycemic index, plus much more.
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To order an ADDITIONAL Reporting Form click below:
C270F |
26 CPEUs |
REPORTING FORM |
$60.00 |
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The Ultimate Guide to Sugars & Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol
© 2024 Wolf Rinke Associates. All rights reserved for this self-directed accredited learning activity. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.
LEARNING OBJECTIVES
Upon completion of this CPE activity you will be better able to:
- Discuss the difference between artificial sweeteners, non-nutritive sweeteners (NNS), natural sweeteners, and high-intensity sweeteners (HIS);
- Evaluate intake of added sugars compared to recommendations of the World Health Organization (WHO), the American Heart Association (AHA), and the 2010 Dietary Guidelines for Americans;
- Assist patients/clients in identifying sources of added sugars in their diet.
- Apply knowledge of the acceptable daily limit (ADI) for NNS in recommending use for adults and children;
- Counsel patients/clients with diabetes about the impact of NS and NNS on blood sugar;
- Educate patients/clients in contributing factors to obesity;
- Evaluate current research on weight loss and NNS;
- Identify NNS that are considered "tooth friendly";
- Communicate benefits of carbohydrates in planning a balanced diet, and the principles of "net carbs";
- Counsel patients/clients on dairy foods and sources of lactose;
- Identify sources of gluten and assist clients in planning gluten-free diets;
- Provide recommendations for proper intake of foods containing polyols;
- Educate patients/clients about the glycemic index (GI) and glycemic load (GL) and demonstrate how to find the respective values to choose foods that will have less impact on blood glucose;
- Suggest mealtime strategies to achieve stable blood glucose;
- Assist patients/clients in identifying good sources of soluble and insoluble fiber;
- Plan low FODMAP diets for patients/clients with irritable bowel syndrome (IBS);
- Pinpoint potential areas of difficulty in adhering to a low FODMAP diet;
- Identify international regulatory agencies that evaluate NNS for safety;
- Assist patients/clients in identifying NNS in foods produced in the USA, as well as in the European Union, Australia, New Zealand, and other countries that utilize E numbers to identify food additives;
- Discuss specific recommendations for cooking and baking with NNS.
ABOUT THE AUTHORS OF THE BOOK
Alan Barclay, PhD, is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998 to 2014. He is coauthor of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia's consumer magazine, Conquest and Health Professional Magazine, and the Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.
Philippa Sandall is editor of the University of Sydney Human Nutrition Unit's GI News newsletter (https://ginews.blogspot.com) which has more than 100,000 subscribers worldwide. She is also coauthor, with Jennie Brand-Miller, of several books in the New York Times-bestselling New Glucose Revolution series. A longtime book editor, she now runs her own editorial consulting agency, Philippa Sandall Publishing Services, in New South Wales, Australia.
Claudia Shwide-Slavin, MS, RD, CDE, has been a registered dietitian and a certified diabetes educator for over twenty years. She runs a clinical private practice in New York City, prior to which she set up and coordinated three diabetes centers in the NYC area. Her writing on diabetes and sweeteners has appeared in various peer- reviewed journals.
ABOUT THE AUTHOR OF THE STUDY GUIDE
Over the past 25 years Registered and Licensed Dietitian Susan Burke March has made her personal passion for healthy living and smart weight management her vocation. Susan holds undergraduate and graduate degrees in nutrition and education, is a certified diabetes educator, and holds advanced certificates of training in Adult Weight Management (Levels 1 and 2) and Childhood and Adolescent Weight Management. She served as Chief Clinical Nutrition Manager at Mt. Sinai Hospital of Queens, New York.
Susan is the former Vice President of Nutrition and Chief Nutritionist for eDiets.com, a leader in the online weight management program arena. She led the nutritional development of a roster of healthy weight programs, and spearheaded development of unprecedented features and services that today are commonplace in the online weight management industry. Susan served on the board of the Weight Management Dietetic Practice Group of the Academy of Nutrition and Dietetics, and as a spokesperson for the Florida Academy of Nutrition and Dietetics.
Susan is the author of the practical and informative book Making Weight Control Second Nature: Living Thin Naturally (Mansion Grove House, 2009) and the accompanying 26-CPEU study guide published by Wolf Rinke Associates (2010). She is currently living in Cuenca, Ecuador, where she's blogging about nutrition and local food, and studying Spanish.
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