CPE Units: 25
4.1.1 Demonstrates effective problem solving and professional judgment to address a need.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
2010 Botanicals, Phytochemicals
2020 Composition of Foods, Nutrient Analysis
2030 Food Preservation, Additives, Irradiation
2070 Macronutrients: Carbohydrate, Fat, Protein, Fiber, Water
2080 Microbiology, Food Toxicology
2090 Micronutrients: Vitamins, Minerals
4000 Wellness and Public Health
4040 Disease Prevention
5000 Medical Nutrition Therapy
5220 Gastrointestinal Disorders
5280 Nutrient Deficiencies, Failure to Thrive
5290 Metabolic Disorders, Inborn Errors
5300 Neurological: Stroke, Alzheimer's, Dementia, Parkinson's, Spinal Cord Injuries
5370 Weight Management, Obesity
8000 Food Service Systems and Culinary Arts
8018 Environmental, Agricultural & Technologic Influences on Food Systems
One of the best books you will ever read on the science and practical advice on how to increase the phytonutrients in your diet from fruits and vegetables. Pearls of wisdom are listed under each fruit or vegetable. For example, canned artichoke heart are among the most nutritious vegetables in the supermarket, or tearing romaine lettuce the day before you use it doubles its antioxidant content, or cooked carrots have twice as much beta-carotene as raw carrots, or red cherry tomatoes have up to twelve times more lycopene than red beefsteak tomatoes.
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** Note: Several options are available for this product. Prices vary from $104 to $155 depending on number of credits (15 or 25) desired and testing format **
Upon successful completion, the users will be able to:
1. Discuss three ways wild grown varieties of fruits and vegetables are very different in nutritional content when compared to man-selected or man-made varieties.
2. Identify five ways to better store and prepare fruits or vegetables currently available in the grocery store, to greatly increase the phytonutrient content.
3. Give more accurate individualized nutritional care to patients and clients on how to improve their diets through choosing more nutritious fruit and vegetable varieties.
About the Author
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional