CPE Units: 25
4.1.2 Interprets and integrates evidence-based research and literature in decision making.
4.2.1 Identifies potential or real problems, issues or challenges.
4.2.4 Investigates alternative explanations for deficits and/or issues.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
2010 Botanicals, Phytochemicals
2070 Macronutrients: Carbohydrate, Fat, Protein, Fiber, Water
2080 Microbiology, Food Toxicology
2090 Micronutrients: Vitamins, Minerals
2100 Nutritional Biochemistry
3070 Pharmacological, Drug/Nutrient, Herbal Interaction
3100 Supplemental Nutrients, Botanicals
4000 Wellness and Public Health
4040 Disease Prevention
5000 Medical Nutrition Therapy
5110 Allergies, Sensitivities
5130 Bone Diseases, Osteoporosis
5220 Gastrointestinal Disorders
5230 Hematological Disorders, Anemia
5240 Hepatic Disorders
5280 Nutrient Deficiencies, Failure to Thrive
5300 Neurological: Stroke, Alzheimer's, Dementia, Parkinson's, Spinal Cord Injuries
5350 Substance Abuse, Alcoholism
5420 Complementary Care, Alternative Therapies
8000 Food Service Systems and Culinary Arts
8018 Environmental, Agricultural & Technologic Influences on Food Systems
Classic resource book since 1978 on food-drug interactions. 90 new drugs added with reference tables on lab values, potassium sources, grapefruit-drug, alcohol-drug, caffeine content, high oxalate foods, pH content of beverages, and many others. Reader-friendly and extensively referenced with evidence-based research. Emphasis on meal timing, foods to restore nutrients, gut issues, and foods to avoid.
** Note: Several options are available for this product. Prices vary from $106 to $170 depending on number of credits (15 or 25) desired and testing format **
Upon successful completion, the users will be able to:
1. Discuss five ways drugs are known to interfere with nutrient absorption or usage in the body.
2. Individualize nutritional care to patients and clients on how to improve their diets through choosing more nutritious foods or supplements to reverse or avoid deficiencies created by their medications.
3. Advise patients and clients better on timing of medications and certain foods that may alter the drug’s absorption, blood level, toxicity, or usage.
About the Author
- Registered Dietitian (RD/RDN)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional