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Glycemic
Index:
Approaches for Weight, Diabetic, and Heart Healthy
Management
3rd Edition
| C323 |
14 CPEUs |
HARD COPY |
$124.95 |
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| C323E |
14 CPEUs |
ELECTRONIC |
$114.95 |
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This up-to-date activity will review GI nomenclature,
show discrepancies of the GI, and more importantly, explore 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.
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To order an ADDITIONAL Reporting Form click below:
| C323F |
14 CPEUs |
REPORTING FORM |
$50.00 |
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Glycemic Index:
Approaches for Weight, Diabetic, and Heart Healthy
Management
3rd Edition
©2025 Wolf Rinke Associates. All rights reserved
for this self-directed, accredited learning activity. Reproduction in
whole or part without written permission from the publisher is prohibited.
CUSTOMER COMMENTS
Debbie L. Snead - "The easy explanation of glycemic index in different circumstances and allowing RD's to provide the best way to treat clients instead of using a "cookie cutter" version with case studies."
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 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, 3801 Schuylkill Road, Spring City, PA 19475,
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
Definition and Background
Glycemic Index Variations
Glycemic Load
Conclusions
CHAPTER 2: WEIGHT MANAGEMENT
Obesity and Health Issues
Fiber and Hunger Relief
Weight Management Calculations
Calorie Needs
Indirect Calorimetry
Energy Requirement Calculations
Percent of Body Fat Estimation Devices
Adjusting Calories for Weight Loss
Division of Total Calories for Weight Loss
Carbohydrate Foods
Fats
Protein
The Meal Plan
Meal Patterns
Comprehensive Weight Management Strategies
CHAPTER 3: DIABETIC MANAGEMENT
Overview and Types of Diabetes
Type 1 Diabetes
Pre-Diabetes
Metabolic Syndrome
Insulin Resistance
Type 2 Diabetes
Management of Diabetes
Oral Medications
Non-Insulin Injections
Insulin
Weight Gain and Insulin
Hypoglycemia
Thyroxine
Nutrition Interventions
Creating Diabetic Eating Plans
CHAPTER 4: CARDIAC MANAGEMENT
Prevalence and Mortality
Cardiovascular Risk Factors
Heart Disease Conditions
Hypertention
Hyperlipidemia
Cardiac Lab Tests
Hyperlipidemia Interventions
Heart Healthy Eating
Hypertension and Diet
Other Dietary Effects on Cardiac Health
Summary for Heart Healthy Diet
CHAPTER 5: CONCLUSIONS
REFERENCES
FOR YOUR CONTINUING LEARNING
LIST OF ABBREVIATIONS
GLOSSARY
RESOURCES
APPENDIX
SELF-ASSESSMENT QUESTIONS
ANSWER KEY
EXPLANATION TO QUESTIONS
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