|
Handbook of Nutraceuticals and Functional Foods, Third Edition
Book Edited by Robert E. C. Wildman, PhD and Richard S. Bruno, PhD
Study Guide Written by Valerie Goldstein, MS, RD, CDN, CDE
Edited by Wolf J. Rinke, PhD, RDN
Book (336 pgs) and Study Guide with 1 Reporting Form (31 pgs).
This comprehensive CPE program 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.
For more information and customer comments, click
here.
Approved by CDR
For RDs/RDNs & DTRs/NDTRs for the Professional Development
Portfolio:
SUGGESTED Performance Indicators (PIs):
8.1.1, 8.1.3, 8.1.5, 8.2.2, 8.3.1, 8.3.6, 8.4.1, 10.1.2, 10.2.3, 10.2.4, 10.2.5, 10.2.6, 10.2.8, 10.4.1, 10.4.5
DON'T SEE your Performance Indicators here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI as long as it relates to your Learning Plan.
For details click here.
Share with a friend and Save! Click here for important information about
sharing.
To order an ADDITIONAL Reporting Form click below:
|
T354F
|
35 CPEUs |
REPORTING FORM |
$70.00
|
|
Handbook of Nutraceuticals and Functional Foods, Third Edition
Book Edited by Robert E. C. Wildman, PhD and Richard S. Bruno, PhD
Study Guide Written by Valerie Goldstein, MS, RD, CDN, CDE
Edited by Wolf J. Rinke, PhD, RDN
©2021 Wolf Rinke Associates. All rights reserved
for the book and ALL portions of this self-directed accredited learning
program. Reproduction in whole or part without written permission
from the author, except for brief excerpts, is prohibited.
CUSTOMER COMMENTS
Lindsay McCoy: "Learning more about the structure/function of nutraceuticals increased my confidence when clients ask questions based on random tidbits they read online."
Sarah Hallaj: "The information was valuable as the authors not only discussed the benefits of each of the functional food but also, included the biochemistry and nutrient interaction for better and more thorough understanding."
Jessica Bean: "I appreciated that this education is up-to-date, relevant to current trends, references literature and suggests therapies to recommend to our clients. I loved having the Tables to reference also."
Valerie McKelvey: "I feel more confident to present detailed interventions to patients with specific rationale, not generalizations, i.e., eat the rainbow." Most of the public is aware fruits and vegetables are good for you."
OVERVIEW AND INSTRUCTIONS
Welcome to the pre-approved, accredited CPE program for the Handbook of Nutraceuticals and Functional Foods, 3rd Edition,edited byRobert E.C. Wildman and Richard S. Bruno. The program consists of the book with the same title and this study guide. This CPE program is designed to help you understand the role of nutraceuticals and functional foods in improving health and wellness. It is also designed to help you earn 35 Level 2, Continuing Professional Education Units (CPEUs).
To get the most out of this CPE program, it is suggested that you adhere to the following four steps:
- Review the objectives of this study guide.
- Read and study the book.
- Assess what you have learned by answering the self-assessment questions in this study guide.
- Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% (60 questions) correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM in front of this study guide. 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% (60 questions) correct.
After you have successfully completed the program, complete the CPE REPORTING FORM and the MANDATORY Critical Thinking Evaluation Tool (CTT) which must be completed by all credentialed practitioners per CDR and:
Submit them online at www.easyCPEcredits.com,
Or fax them to (410) 531-9282,
Or mail them to Wolf Rinke Associates, 721 Valley Forge Road #486, Valley Forge, PA 19481
Upon receipt of your CPE Reporting Form and the CTT, we will email you a Certificate of Completion within 3-5 business days.
When you submit your CPE Reporting Form and the CTT to us via www.easyCPEcredits.com, fax, or mail, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to clearly print your email address. 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.
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.
TABLE OF CONTENTS
Unit I: Overview of Nutraceuticals and Functional Foods
Chapter 1: Nutraceuticals and Functional Foods
Chapter 2: Regulation of Nutraceuticals and Functional Foods
Unit II: Plant-Derived Nutraceuticals
Chapter 3: Lycopene: Food Sources, Properties, and Effects on Human Health
Chapter 4: Lutein in Neural Health and Disease
Chapter 5: Garlic: Chemistry, Function, and Implications for Health and Disease
Chapter 6: The Role of Tocopherols in Health
Chapter 7: Health Benefits of Green Tea
Chapter 8: Scientific, Legal, and Regulatory Considerations for Cannabidiol
Chapter 9: Coffee as a Functional Beverage
Chapter 10: Dietary Fiber and Coronary Heart Disease
Chapter 11 Anthocyanins and Their Health
Chapter 12: Olive Oil and Health Benefits
Chapter 13: Nutraceutical Herbs and Insulin
UNIT III: Food Nutraceuticals from Animals
Chapter 14: Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
Chapter 15: Nutraceutical Application of Creatine
Chapter 16: Chicken Eggs and Human Health
Chapter 17 Dairy Milk: A Functional Beverage for Human Health
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.
ABOUT THE EDITOR OF THE STUDY GUIDE
Wolf J. Rinke, PhD, RDN is the president and founder of Wolf Rinke Associates, 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 completed a CPE item writing 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.
His popular CPE programs available at www.easyCPEcredits.com include:
- Beat the Blues: How to Manage Stress and Balance Your Life
- Win-Win Negotiation: Fail-Safe Strategies to Help You Get More of What You Want
- Time Management: How to Stretch the Time Rubber Band
- Knock ‘em Alive Presentation Skills: How to Make an Effective Presentation for 1 to 1,000
- The Power of Communication: How to Increase Your Personal and Professional Effectiveness
- Manage Electronic and Traditional Meetings and Correspondence More Effectively
- Delegation and Coaching: High Impact Strategies for Doing More with Less
- Don’t Oil the Squeaky Wheel and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness
- High Impact Strategies for Achieving Peak Team Performance
- Develop a Positive Attitude: Live a Healthier and More Productive Life
- Goals--Your Road Map to Success
- Manage Your Energy: Get More Done and Have More Fun
ACKNOWLEDGMENTS
Special thanks to the following individuals for their careful review of this CPE program.
Su Escobar, MS, RD
Miami, FL
Lindsey McCoy, MS, RD, CSSD, LD
Registered Dietitian, Owner
Crave Nutrition, RD LLC
Cheyenne, WY
Sarah Hallaj, MPH, RDN, LD
Registered Dietitian Nutritionist
Portland, OR
Return to the top of page
If you prefer to order by phone, mail
or fax click below
or click here to contact us with
other questions.
For information about our other products and
services return to the sidebar at the top of the page.
|
|
|
