The Alzheimer’s Prevention Food Guide Course

Credits: 7
Course Expiration: July 12, 2020
Professional Approvals: CDR, NCBDE, CBDM
Availability:Currently Available
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Stay informed about the latest research linking diet as a risk factor for developing dementia.

Alzheimer’s disease is a non-reversible brain disorder affecting one in nine individuals over the age of 65 in the United States. Inflammation in the brain plays a key role in the progression of Alzheimer’s disease. Homocysteine, a non-protein amino acid, is a marker for inflammation, and levels of homocysteine tend to be higher in individuals who consume a typical Western diet.

This CPE course examines the evidence-based research behind the Mediterranean and Mediterranean-DASH Intervention for Neurodegenerative Delay diet (MIND) diet and their beneficial link to brain health. Over 100 recommended foods including spices that nourish and protect the brain are delineated plus practical meal patterns are included that will assist you and your clients to modify the risk for the development of Alzheimer’s disease.

Already have the book? Under “Product Options” simply choose “Certificate Only” to purchase the CPE Self-Study Program.

This is an excellent review course for nutrition assessment, the NCP process, and NFPE. It provides a multitude of resources for any practitioner considering a research project.
- Nutrition Assessment: Clinical and Research Applications – JoAnne Genest, RDN, CSG

After completing this continuing education course, the learner should be able to:

  1. Identify the symptoms of dementia and Alzheimer’s disease and differentiate between the two diseases.
  2. Define changeable and unchangeable risk factors associated with Alzheimer’s disease.
  3. Describe the connection between diet and brain health.
  4. Examine the evidence-based research supporting the Mediterranean and MIND diets and their role in brain health.
  5. Explain the anti-oxidant profile of specific foods and their role in protective brain health.
  6. Understand the brain food profile and the categorized contributions each food plays in brain health.
  7. Delineate beneficial foods that can be incorporated into a healthy eating plan that promotes brain health.
  8. Design meal patterns that include a variety of foods that contribute to brain health.

This course is intended for: RDNs, CDEs, NDTRs, and CBDMs

CDR Activity Number: 134964     Self Study Activity Type: 720 Printed
CPE Level: 1

Suggested CDR Learning Needs Codes:

  • 3040 Food consumption, fluid balance
  • 3100 Supplemental nutrients, botanicals
  • 5100 Elderly
  • 5300 Neurological stroke, Alzheimer’s dementia, Parkinson’s, spinal cord injuries

Additional Learning Needs Codes that may apply (including but not limited to): 2070, 5040, 5410, 6020

Suggested CDR Performance Indicators:

  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
  • 8.1.5 Applies medical nutrition therapy in disease prevention and management.
  • 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.

Additional Performance Indicators may apply (including but not limited to): 1.3.4, 8.1.2, 8.3.1, 8.3.6, 10.2.5

Additional Learning Needs Codes and Performance Indicators may apply.

CBDM

This course is also approved by the Certifying Board of Dietary Managers (CBDM).

Hours: 7 General CE

Approval Number: 163879

Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.
CDMs are to retain a copy of the certificate of completion in the event they are audited.

Sue Linja and SeAnne WaiteSue Stillman Linja, RDN, LD is the cofounder and president of S&S Nutrition Network, as well as cofounder and vice president of LTC Nutrition Counseling. Having worked in geriatric nutritional counseling for the entirety of her career, Sue is passionate about helping others age healthfully. Her main focus is on working with long term care facilities in a variety of capacities, including nutrition services director, clinical dietitian, health facility surveyor, and dietitian consultant. Sue lives with her husband and children in Boise, Idaho.

Seanne Safaii-Waite, PHD, RDN, LD is an Associate Professor of Nutrition and Dietetics at the University of Idaho. She is a registered dietitian, nutrition communications professional, and educator. The author of many journal articles and textbook chapters, SeAnne is also a sought-after nutrition expert for websites, newspapers, and local television networks. She is a 2014 recipient of the Academy of Nutrition and Dietetics’ Outstanding Dietitian Award. SeAnne, her husband, and their children live in Boise, Idaho.