CPE Units: 40
6.1.2 Formulates a clear understanding of the nature of problems or need for improvement to achieve desired outcome.
6.1.9 Interprets data to formulate judgments, conclusions and reports.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
2010 Botanicals, Phytochemicals
2020 Composition of Foods, Nutrient Analysis
2040 Food Science, Genetically Modified Food
2070 Macronutrients: Carbohydrate, Fat, Protein, Fiber, Water
2080 Microbiology, Food Toxicology
2090 Micronutrients: Vitamins, Minerals
2100 Nutritional Biochemistry
3000 Nutrition Assessment and Diagnosis
3010 Assessment Methodology
3060 Laboratory Tests
3070 Pharmacological, Drug/Nutrient, Herbal Interaction
3080 Physical: Blood Pressure, Pulse, Bowel Sounds
3090 Screening Parameters, Methodology, and Surveillance
3100 Supplemental Nutrients, Botanicals
5000 Medical Nutrition Therapy
5130 Bone Diseases, Osteoporosis
5220 Gastrointestinal Disorders
5230 Hematological Disorders, Anemia
5440 Enteral and Parenteral Nutrition Support
5460 Self-Care Management
Fantastic resource! This reference covers everything an RDN needs to know about the gastrointestinal tract, including its anatomy, diagnostic methods, disease symptoms, and variations, as well as effects of diet and maintaining adequate nutrition. Very informative and fascinating! Best, most comprehensive book on nutrition and the gut we could find.
** Note: Several options are available for this product. Prices vary from $130 to $234 depending on number of credits (20 or 40) desired and testing format. **
Upon completion of this course, a person will be able to:
1. Better assess a patient’s diet and lifestyle to determine what to eat with gut illnesses and procedures.
2. Educate the patient on how the diet influences gut symptoms and may be used to quell issues.
3. Apply the physiological information on gut function and the types of flora that thrive.
4. Efficiently counsel patients and guide them as they work through the various phases of diet changes outlined.
5. Assess and explain the various nutrition support options when eating food is not possible.
About the Author
Laura E. Matarese, PhD, RDN, LDN, CNSC, FADA, FASPEN; Gerard E. Mullin, MD, CNSP, FACN, AGAF; and Janice L. Raymond, MS, RDN, CD, CSG, Editors
The authors and editors are highly regarded in their fields of gastroenterology and medical nutrition therapies with incalculable years of clinical experience.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional