Practical Nutrition for Fitness Professionals, 5th Edition

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Practical Nutrition for Fitness Professionals, 5th Edition
$104.95

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Practical Nutrition for Fitness Professionals, 5th Edition
SKU: 505

By Dale Ames Kline, MS, RD, CNSD

Nutrition, for many people, is a realm of confusion, quackery and pseudo-science. The 5th edition of this course, revised in March 2008, will help you recognize misinformation when you see it. How’s your basic nutrition knowledge? Do you really know what vita­mins, minerals, fats, proteins and carbohydrates are and do? This entry level or refresher course helps fitness professionals understand all key nutrition concepts and terminology, and presents current research and standards of practice on exercise, weight control and osteoporosis.

Course Length: 7.0 contact hours

Instructional Level: Beginner/Intermediate.
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Practical Nutrition for Fitness Professionals, 5th Edition SKU: 505 By Dale Ames Kline, MS, RD, CNSD Nutrition, for many people, is a realm of confusion, quackery and pseudo-science. The 5th edition of this course, revised in March 2008, will help you recognize misinformation when you see it. How’s your basic nutrition knowledge? Do you really know what vita­mins, minerals, fats, proteins and carbohydrates are and do? This entry level or refresher course helps fitness professionals understand all key nutrition concepts and terminology, and presents current research and standards of practice on exercise, weight control and osteoporosis. Course Length: 7.0 contact hours Instructional Level: Beginner/Intermediate. Practical Nutrition for Fitness Professionals, 5th Edition Course Goals and Objectives: BEHAVIORAL OBJECTIVES Upon successful completion of this course the student will be able to: A. Understand basic nutrition principles such as energy production, digestion, absorption and metabolism. B. Understand how food is used in the body and the importance of providing the body with the right foods. C. Understand the principles of nutritionally sound weight control. D. Be able to apply basic nutrition principles at work and at home. E. Understand how to evaluate the nutritional composition of foods, evaluate healthy and unhealthy food choices, and be able to substitute more healthful foods in the diet. F. Screen patients for potential nutrition problems and determine the need for further nutrition assessment and counseling. G. Explain how the body uses various nutrients in exercise or athletic competition. Criteria for successful conclusion of this course include the ability to: 1. List three functions of a body cell. 2. List the six major components of food. 3. Describe how food is absorbed into the body. 4. Match a list of vitamins and minerals with their functions in the body. 5. Identify three ways the body regulates energy production that contribute to obesity. 6. Differentiate between saturated, monounsaturated and polyunsaturated fats. 7. List three food sources of each type of fat. 8. Explain the concept of nutrient density and explain why it is important. 9. Describe the rationale behind the Food Guide Pyramid. 10. List the groups in the Food Guide Pyramid and the recommended number of servings. 11. State three ways to determine the nutritional status of a patient. 12. Identify patients who may be at risk for nutritional deficiencies. 13. Explain the basics of how the body produces energy from food. 14. Identify the functions of fats, protein and carbohydrates in energy production. 15. Define and explain how carbohydrate loading works. 16. Explain why fluids are important to the exerciser. 17. Discuss the concept of "ergogenic aids" and explain why quackery is prevalent in sports nutrition.
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Author Author Information
Practice Athletic Trainers, Massage Therapists, Occupational Therapists, Physical Therapy
Hours Approved 7