CPE Units: 25
4.1.1 Demonstrates effective problem solving and professional judgment to address a need.
4.1.2 Interprets and integrates evidence-based research and literature in decision making.
6.1.2 Formulates a clear understanding of the nature of problems or need for improvement to achieve desired outcome.
2020 Composition of Foods, Nutrient Analysis
2070 Macronutrients: Carbohydrate, Fat, Protein, Fiber, Water
2080 Microbiology, Food Toxicology
2090 Micronutrients: Vitamins, Minerals
2100 Nutritional Biochemistry
2110 Physiology, Exercise Physiology
3000 Nutrition Assessment and Diagnosis
3005 Nutrition Diagnosis
3010 Assessment Methodology
3020 Assessment of Target Groups, Populations
3040 Food Consumption, Fluid Balance
3060 Laboratory Tests
3070 Pharmacological, Drug/Nutrient, Herbal Interaction
4000 Wellness and Public Health
4090 Health Behaviors: Smoking Cessation, Stress Management
5000 Medical Nutrition Therapy
5160 Cardiovascular Disease
5190 Diabetes Mellitus
5230 Hematological Disorders, Anemia
5310 Pregnancy Complication
5370 Weight Management, Obesity
5390 Care Planning, Documentation, and Evaluation
5400 Case Management
5410 Client Protocols, Clinical Guidelines
5460 Self-Care Management
6000 Education, Training, and Counseling
6010 Behavior Change Theories, Techniques
6020 Counseling, Therapy, and Facilitation Skills
6030 Education Theories and Techniques for Adults
6060 Learning Needs Assessment, Learning Plan Development, & Evaluation
6070 Interviewing and Listening Skills
6080 Training, Coaching, and Mentoring
8000 Food Service Systems and Culinary Arts
8090 Menu Planning and Development, Nutrient Analysis
** Note: Several options are available for this product. Prices vary from $101 to $180 depending on number of credits (15 or 25) desired and testing format. **
Upon successful completion of this self-study course, the users will be able to:
1. Discuss three benefits of intensive diabetes management not achieved through less intensive insulin regulation and diabetes care.
2. List two technological/biomedical advances that have changed the way diabetes care is assessed or monitored.
3. Describe carbohydrate counting and how insulin is altered to account for increased carbohydrate calories, added exercise, or illness.
4. Better assess patients’ needs and determine appropriate nutrition therapy intervention.
About the Author
- Registered Dietitian (RD/RDN)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional