Omega-3 Fatty Acids

Identifies essential fatty acids and their metabolites, including eicosanoids, and the beneficial role fatty acids play in maintaining health. Describes clinical implications of omega-3 fatty acid deficiency and issues surrounding supplementation with these compounds. Discusses possible clinical benefits of supplementation with omega-3 fatty acids for various conditions, including neurologic, cardiovascular and immunologic pathology. Identifies issues related to mercury contamination of food sources, including fish and other seafood, and proper dietary recommendations for various categories of patients, including pregnant women, patients with essential fatty acid deficiencies, and patients with neurologic concerns.

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Format:

Booklet

$30.00

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Hour 1

Essential Fatty Acids
1. Definition
2. Importance
3. Functions in Brain and Body
Omega-3 and Omega-6 Fatty Acids
1. Why Do Omega-3 and Omega-6 Fatty Acids Matter?
2. Good Food Sources
Omega-3 Fatty Acids and the Brain
Health Benefits of Essential Fatty Acids

Hour 2

Clinical Complications of Omega-3 Fatty Acid Deficiency
Possible Clinical Benefits of Supplementation with Omega-3 Fatty Acids
Omega-3 Fatty Acids and Cancer: An Update
Other Clinically Relevant Effects of Omega-3 Fatty Acids

Hour 3

Mercury Contamination of Food Sources
1. Fish
2. Seafood
3. Adverse Effects From Mercury Exposure
Proper Dietary Recommendations to Various Categories of People

Pregnant Women
People with Essential Fatty Acid Deficiencies
People with Neurological Concerns

Learning Objectives

Identify essential fatty acids and their metabolites, including eicosanoids, and the beneficial role fatty acids play in maintaining health.
Describe clinical implications of omega-3 fatty acid deficiency and issues surrounding supplementation with these compounds.
Discuss possible clinical benefits of supplementation with omega-3 fatty acids for various conditions, including neurologic, cardiovascular and immunologic pathology.
Identify issues related to mercury contamination of food sources, including fish and other seafood, and proper dietary recommendations for various categories of patients, including pregnant women, patients with essential fatty acid deficiencies, and patients with neurologic concerns.

Products specifications

Instructor	N. Katz, M.D., Ph.D.
# of Pages	49
More Information About This Course:	Omega-3 Fatty Acids accreditation
Contact Hours:	3

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