Functional Foods: Legumes, Grains, Fruits, and Vegetables
Hours: 7.00
Many foods and supplements are advertised to have health benefits. As evidence that dietary components have protective functions accumulates, the potential for misinformation and misunderstanding increases. While consumers may have heard the terms antioxidant, phytochemical, and phytoestrogen, they may require clarification on how they can get these beneficial components from everyday food choices. This course concentrates on the evidence-based functional components of whole grains, fruits, vegetables, and legumes, including soy.
Many foods and supplements are advertised to have health benefits. As evidence that dietary components have protective functions accumulates, the potential for misinformation and misunderstanding increases. While consumers may have heard the terms antioxidant, phytochemical, and phytoestrogen, they may require clarification on how they can get these beneficial components from everyday food choices. This course concentrates on the evidence-based functional components of whole grains, fruits, vegetables, and legumes, including soy.
Board of Certification for the Athletic Trainer
Relias LLC (BOC AP#: P1000) is approved by the Board of Certification, Inc. to provide continuing education to Athletic Trainers (ATs). This program is eligible for a maximum of 7.00 Category A hours/CEUs. ATs should claim only those hours actually spent in the educational program.
Kansas Department of Aging and Disability Services (Dietary)
Approved for 7.00 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 7.00 contact hours.
Define the terms functional food, nutraceutical, designer food, dietary supplement, phytochemical, and phytonutrient.
Outline the concept of functional foods and name at least 3 factors that have contributed to the increasing interest in functional foods.
Define the Food and Drug Administration's role in regulating health claims on food labels and its criteria for foods to be considered functional foods.
List at least 3 FDA-approved health claims.
Distinguish between a health claim and a structure/function claim.
Discuss at least 2 health benefits of the following: whole grains, vegetables, fruits, legumes, and soy foods.
List at least 1 category or group of phytochemicals found in grains, fruits, legumes, and vegetables and a food source from each.
Explain the functions of phytochemicals in the body.
Define antioxidant, free radical, reactive oxygen species (ROS), and oxidative stress.
List at least 2 food sources of beta-carotene, lutein, and lycopene and describe the various health benefits associated with these specific phytochemicals.
Discuss the action of lutein in the body and describe its relationship to vision.
Discuss at least 2 health benefits of soy and soy isoflavones.
Discuss the optimal recommended intake of fruits, vegetables, legumes, and whole grains.
Instructor: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FANDShe is a private-practice registered dietitian based in Charleston, South Carolina. She focuses on infertility, preconception, prenatal, and postnatal health. She earned a B.S. in human nutrition from the University of Florida in Gainesville and her M.S. in clinical nutrition from Rush University in Chicago, Illinois. She later earned her CLEC certification at University of C-San Diego.
Disclosure: Lauren Manaker, MS, RD, LD, CLEC has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.
Disclosure: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
The target audience for this course is: Athletic Trainers; Fitness Professionals; Health Educators; Intermediate level Dietitians; in the following settings: Acute Care Facility.
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
If you require special accommodations to complete this module, please contact Relias Customer Support here.
