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Fermentation: Nutrition and Health Benefits and Do-It-Yourself Basics (1 CPEU/CEU)
Fermentation: Nutrition and Health Benefits and Do-It-Yourself Basics (1 CPEU/CEU)


 

(On-Demand Webinar) Interest in fermentation is exploding! Key reasons for its popularity include the emerging research on its gut benefits as well as systemic health benefits. Join us for a webinar to learn more about this ancient practice, and how you and your clients can successfully perform basic fermentation techniques at home. Led by dietitian and fermentier Tania Wiesmayr-Freeman, owner of The Fermentier.


Learning Objectives:

1. At the conclusion of this webinar, attendees will be able to

2. Describe three nutrition-related functions of microbes produced during fermentation.

3. List four health benefits of consuming fermented foods.

4. State three historical uses of fermented foods.

5. Describe three ways various cultures around the world use fermented foods in their cuisine.

6. List three considerations when performing home fermentation.

7. Describe how to perform a basic fermentation involving vegetables.

8. List two considerations when advising clients on consumption or production of fermented foods.


1 Hour. 1 CPEU/CEU. Expires April 21, 2023.




PRICE: $20.00

Availability: Pre-Order

Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
 
(On-Demand Webinar.) Learn the latest research on the oral microbiome.

LNCs

Performance Indicators

Level 1

(1000) Professional Skills

(2000) Science of Food and Nutrition

(2010) Botanicals and Phytonutrients

(2020) Composition of Foods

(2060) Immunology

(2070) Macronutrients: carbohydrate, fat, protein, fiber, water

(2090) Micronutrients: vitamins, minerals

(2100) Nutritional biochemistry

(2110) Physiology, exercise physiology

(3000) Nutrition assessment & Diagnosis

(3005) Nutrition Diagnosis

(3020) Assessment methodology

(3100) Supplemental nutrients, botanicals

(4040) Disease prevention

(5000) Medical Nutrition Therapy

(5120) Autoimmune diseases, arthritis, lupus

(5190) Diabetes mellitus

(5220) Gastrointestinal disorders

(5370) Weight management, obesity

8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.

8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.

8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.

8.1.5 Applies medical nutrition therapy in disease prevention and management.

8.2.2 Applies knowledge of health determinants when planning, developing and implementing services, programs, meal plans and menus.

8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.

8.3.3 Takes action to address deficiencies to enhance practice.

8.3.5 Keeps abreast of changes in practice and within practice environments that affect scope of practice.

8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.

8.3.7 Integrates new knowledge and skills into practice.

10.2.1 Identifies and selects valid and reliable tools to conduct a comprehensive nutrition assessment.

10.2.4 Integrates foundational dietetics knowledge with critical appraisal of assessment data to diagnose nutrition problems

10.2.5 Develops nutrition prescription to communicate required food and nutrient needs.

10.2.7 Prioritizes specific nutrition problem(s).

10.2.8 Establishes the plan of care, directly addressing the nutrition diagnosis in collaboration with the patient in defining the time, frequency and duration of the intervention.

10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.

10.4.1 Collects information related to the patients use of pharmacotherapy and dietary supplements.

10.4.2 Applies knowledge of pharmacotherapy and its effect on nutrient absorption, utilization and metabolism when developing and/or revising the plan of care.

10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.

8.2.4 Imparts knowledge of the importance of physical activity and applies behavior change principles to promote physical activity and decrease inactivity.


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