By: The American Academy of Sports Dietitians and Nutritionists (AASDN)
ISBN# ISBN# 978-1-935746-55-3
Course Description:
The percentage of consumers (your clients) who actively seek information about nutrition and healthful eating has more than doubled from 19% in 2000 to 46% in 2011. It is important for health-fitness professionals to be properly qualified and guided to join the fight against obesity with science-based information and counsel for clients following the Academy of Nutrition and Dietetics (AND) guidelines.
The AASDN creates a fundamental understanding of science-based nutrition concepts in this course. The goal is to allow you to be able to better separate the science-based food and nutrition information from the plethora of misinformation, to properly advise and communicate about nutrition with your clients.
Current FLS online members log in to subscribe. 5 year subscription includes future course revisions.
Education Level: Intermediate to Advanced Prerequisites: None
Successful completion of the quiz is necessary to receive Continuing Education Credit.
Approved for:
5.0
American College of Sports Medicine (ACSM)
0.5
International Accreditors for Continuing Education and Training (IACET)
0.5
National Association for Fitness Certification (NAFC)
2.5
National Council on Strength & Fitness (NCSF)
2.0
National Federation of Professional Trainers (NFPT)
5.0
National Strength Professionals Association (NSPA)
5.0
YMCA
New members register to subscribe. 5 year subscription includes future course revisions.
Course Objectives: After completing this course you will be able to:
Describe the basic biology of cells and tissues in the human body, and their relationship to the study of nutrition.
Define digestion and absorption.
Briefly describe the vascular and lymphatic systems.
Define calories and identify the number of calories in the macro and micro nutrients.
Define metabolism, anabolism, catabolism, and homeostasis and discuss their importance in the human body.
Describe the importance and relationship of 4 dietary guideline systems.
Explain the function and role of carbohydrates in the human body and diet including:
Digestion and absorption
Glycogen
Glucose homeostasis
Gluconeogenesis
Ketosis
Glycemic index
Insulin resistance
Dietary fiber
Alcohol
Sweeteners
Explain the function and role of lipids in the human body and diet including:
Triglycerides and phospholipids
Fatty acids
Essential fatty acids
Steroids
Digestion and absorption
Transport of lipids
Explain the function and role of proteins in the human body and diet including:
Amino acids
Nitrogen
Digestion and absorption
Protein transport
Protein quality
Discuss the role of and requirements for water in the human body and diet.
Describe the role of, and requirements for, the 2 micronutrients in the human body and diet.
Explain how energy is produced in the human body and what systems are involved including:
ATP-PC
Glycolysis
Tricarboxylic Acid (TCA) Cycle
Electron Transport Chain
ATP
Discuss energy nutrient utilization in the human body.
Identify the current concepts for energy intake including:
Nutrient timing/periodization
Carbohydrates
Fats
Proteins
Fluids
Micronutrients
Explain 4 aspects of determining and meeting energy needs for the human diet.
