CPE Units: 25
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.
8.4.1 Plans and designs nutritionally sound meals, menus and meal plans that meet customer needs and demand and that promote health and disease management.
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
3040 Food Consumption, Fluid Balance
4060 Exercise, Fitness, and Sports Nutrition
5000 Medical Nutrition Therapy
8000 Food Service Systems and Culinary Arts
About the Author
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional
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