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FREE! Hot Topics in Nutrition and Lactation: Supporting Pregnant and Breastfeeding Clients (1 CPEU/CEU)
FREE! Hot Topics in Nutrition and Lactation: Supporting Pregnant and Breastfeeding Clients (1 CPEU/CEU)


 

Join us for an essential update on pregnancy and lactation from a functional and integrative nutrition approach! Listen as Pam Schoenfeld, MS, RD, functional dietitian and owner of Women and Family Nutrition, explains the latest research on how to support your perinatal clients.

Learning Objectives:
1. List two reasons why optimal choline intake is necessary during lactation.
2. Describe why adequate choline intake is important during pregnancy.
3. Identify a choline-related SNP and its impact.
4. State the relationship between choline supplementation and DHA formation.
5. Explain why vitamin A can be deficient during lactation.
6. Identify two vitamin A-related SNPs and their potential impact.
7. Explain why vitamin D can be deficient during lactation.
8. Identify what new research indicates is the necessary vitamin D dose for lactating mothers.
9. List good food sources of the nutrients reviewed to advise clients


1 CPEU/CEU FREE Premieres LIVE Wednesday, August 28th from 1-2 PM ET. Register now:
https://register.gotowebinar.com/register/538049714207701260


Availability: Registration open now.
Please click link above to register for this webinar.

Course Specifics Continuing Education Specifics
 

Join us for an essential update on pregnancy and lactation from a functional and integrative nutrition approach!

Level 1
Suggested Learning Codes:
(3010) Assessment methodology
(4000) Wellness and public health
(4090) Health behaviors: smoking cessation, stress management
(5390) Care planning, documentation, and evaluation (nutritional care)
(5460) Self-care management (nutritional care)
(6000) Education, Training, and Counseling
(6020) Counseling, therapy, and facilitation skills
(6060) Learning needs assessment, learning plan development, and evaluation
(6070) Interviewing and listening skills

Performance Indicators (PI's)
8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customers physical, social, cultural, institutional and economic environment

8.3.3 Takes action to address deficiencies to enhance practice

8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population

8.3.4 Enhances knowledge to foster career advancement

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


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