Describes the key features of prediabetes, type 1, type 2, and gestational diabetes. Identifies the hormones involved in blood glucose control. Identifies the main macrovascular and microvascular complications of diabetes and describe their underlying pathology. Describes the diagnostic tests for diabetes and outline the values defining normal and abnormal results. Outlines the pharmacologic agents and lifestyle changes in the management and prevention of diabetes.
Identifies the proper classification, co-morbidities, and diagnostic approaches to eating disorders. Outlines the etiology and prognosis in eating disorders. Discusses the issues of oromaxillary pathology observed in eating disorders. Describes the various aspects of effective management of eating disorders. Explains the unhealthy weight obsession, self-image issues, and erroneous beliefs about food, diet, weight, and health.
Illustrates the similarities and differences between eating for weight loss and eating for optimal exercise performance. Delineates the importance of fats, proteins, and carbohydrates in optimizing physical performance. Describes the impact of micronutrients on physical performance. Defines the potential impact of supplemental chemicals on physical performance.
Recognizes the physiological changes that typically occur with age. Describes the programmed and error theories of aging. Recognizes the contribution of genetics to individual lifespan. Explains oxidative stress and the role of antioxidants in combating it. Lists the sources of antioxidants and the foods that provide the best antioxidant benefits. Outlines a healthy eating plan for older adults.
This 4-disc audio program on “Food Addiction, Obesity and Diabetes” will provide Health Professionals with a comprehensive overview of appetite regulation, food cravings & addiction, useful strategies to normalize weight and recommendations for managing diabetes. Eating disorders are typically associated with young and middle-aged patients. However, many older individuals with endocrine disorders (hyperthyroidism, Cushing’s, diabetes) experience derangements of appetite. Similarly, many patients with neurological problems (strokes, Alzheimer’s, Parkinson’s, various forms of dementia, head injury, etc.) may develop problematic cravings and other appetite changes. This course will help Health Professionals gain helpful insights into the care of these complicated patients.
Identifies the important distinction between food allergies and food intolerances. Identifies the most common causes of food-allergic reactions. Lists common symptoms of food allergic reactions and be able to respond appropriately in life-threatening situations. Explains the principle of cross-reactivity and the danger it represents. Identifies current practices and potential strategies for treating food-allergic reactions.
Lists the most common definition of a food craving. Describes the various instruments used to measure food cravings. Discusses the role of insulin, cortisol, and serotonin in food cravings. Lists suggestions for improving insulin sensitivity and reducing stress. Describe the research that examines cravings as a response to dietary restriction. Discuss how food cravings can be both a physiological and psychological phenomenon.
It is estimated that 1.4 billion adults—one in three across the globe—are overweight. Registered dietitian and health writer Clare Fleishman explores surprising new suspects contributing to our planet’s expanding girth, including air conditioning, drugs, pollution, and others which get little notice as lack of will power shoulders the blame. This important work examines how we live in a new century and why obesity has become a major killer from the American Midwest to the cities of Europe and across the deserts of Africa.