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Handbook of Nutraceuticals and Functional Foods, Third Edition

This comprehensive CPE activity provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents. More specifically this up-to-date edition:

• Summarizes plant- and animal-based functional foods and their bioactive components.
  
• Features new chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance.
  
• Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids.
  
• Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.
  
• Plus, much, much more, see the Learning Objectives below.
  

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LEARNING OBJECTIVES

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

• Discuss laws and regulations within the dietary supplement industry;
  
• Assist clients in decoding labels and identifying factual information regarding nutraceuticals and functional foods;
  
• Communicate the safety and efficacy of using nutraceuticals and functional foods;
  
• Recommend appropriate nutraceuticals based on various classification systems;
  
• Apply findings from current research when counseling clients about the prevention and treatment of chronic diseases and the use of nutraceuticals and functional foods;
  
• Communicate the differences between varieties of cannabinoids;
  
• Differentiate between cannabinoid receptors and the role they play in health;
  
• Formulate meals to include nutraceuticals and functional foods as a way to enhance sports performance and recovery;
  
• Pinpoint potential misuses of nutraceuticals and functional foods;
  
• Assess clients’ medical needs to make appropriate nutraceutical and functional food recommendations;
  
• Prepare clients to safely use nutraceuticals and functional foods while optimizing the rate of nutrient absorption;
  
• Explain the nutraceutical benefits of using dairy as a functional food to promote weight loss, and bone and cardiovascular health;
  
• Recommend functional food options that are in line with clients’ lifestyle patterns and medical needs;
  
• Compare fiber types in various nutraceuticals and functional foods as an option for lowering the risk of, and treating, heart disease, insulin resistance, and other medical conditions;
  
• Evaluate the mechanism of action for nutraceuticals and herbs as they apply when treating insulin resistance;
  
• Identify environmental factors that contribute to the effectiveness of nutraceuticals and functional foods;
  
• Discuss which nutraceuticals and functional foods help prevent sports injury;
  
• Counsel clients on dietary protein strategies that optimize weight loss; and
  
• Evaluate key nutrients in functional foods and nutraceuticals that lower the risk of ocular damage from blue light.

ABOUT THE AUTHORS OF THE BOOK

Robert E.C. Wildman is a native of Philadelphia, Pennsylvania, and attended the University of Pittsburgh (B.S.), Florida State University (M.S.), and Ohio State University (Ph.D.). He is currently faculty at Texas Woman’s University in Denton Texas. Dr Wildman is author of The Nutritionist: Food, Nutrition, and Optimal Health and co-author of the textbooks Advanced Human Nutrition and Exercise and Sport Nutrition as well ascreator of TheNutritionDr.com and founder of The International Protein Board. Dr Wildman’s research focuses primarily on exercise and protein and amino acids on body weight, composition and health and he presents around the world to educate and activate people to achieve better fitness and health.

Richard S. Bruno is a professor of Human Nutrition at The Ohio State University. He earned his doctorate in Human Nutrition from The Ohio State University (Columbus, OH), and both his M.S. and B.S. degrees in nutrition from the University of Delaware (Newark, DE). He also completed his post-doctoral training at the Linus Pauling Institute at Oregon State University (Corvallis, OR). Dr Bruno is a bionutritionist and registered dietitian with expertise in the areas of phytochemical function and metabolism in relation to oxidative and inflammatory distress. OR). Dr Bruno’s current research program focuses on the bioavailability and metabolism of polyphenols and vitamin E. Complementary research areas also include the study of anti-inflammatory activities of green tea polyphenols.

ABOUT THE AUTHOR OF THE STUDY GUIDE

Valerie Goldstein, MS, RD, CDE, CDN, is the founder of Fuel Health, http://eatingtofuelhealth.com. She is the author of the Stubborn Fat Fix (winner of THE USA “BEST BOOKS 2010” AWARDS, Health: Diet and Weight loss category), 2 CPE self-study programs with Wolf Rinke Associates, and "Low-Carbohydrate Diet Review: Shifting the Paradigm," American Journal of Clinical Nutrition, 2011. Valerie is a speaker, health coach, and acts as a nutrition consultant for Hearst Inc.

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