FUNCTIONAL FOODS PART 1
Tracking # 20-181719
Course overview
Revised January 2008 Updates throughout this important course help practitioners sort through the many "functionality" claims for foods and supplements. As evidence that dietary components have protective functions accumulates, the potential for misinformation and misunderstanding increases. This course concentrates on the proven functional components of whole grains, fruits, vegetables and legumes, including phytochemicals. A lengthy section on soy foods' effect on heart health, cholesterol, female hormones and diabetes is featured. 180 pages. Complete by February 2012. This course has two parts. We recommend taking Part 1 first. Suggested CDR Learning Codes:2000, 2010, 2020, 2070, 2090, 4000, 4030, 4040, 7100 Level 2
Subject areas
This course counts toward the state boards and subject areas below.