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Vegetarian Nutrition Online CE Course-6th Edition

Vegetarian Nutrition Online CE Course-6th Edition

$114.95 CAD

Available As

    Online Course

    Course components are delivered online and include a continuing education exam.

    Vegetarian Nutrition Online CE Course provides valuable information for fitness professionals and nutritionists who work with vegetarian clients. It helps you understand why some people choose a vegetarian dietary regimen and teaches you about the philosophy, nutritional soundness, and risks of meatless diets. This complete course also discusses counseling, myths, fads, pseudotechnology, weight control, and supplementation.

    Course Objectives
    • Explain the nonscientific (i.e., philosophical and religious) rationales for vegetarianism.
    • Describe semivegetarian, lacto-ovo-vegetarian, and vegan dietary practices.
    • Discuss the relationship of vegetarian dietary practices to risk of chronic diseases such as heart disease, cancer, obesity, high blood pressure, and osteoporosis.
    • Identify the health benefits of soy foods, phytochemicals, and antioxidants.
    • Identify nutritional deficiencies that can occur on some vegetarian diets.
    • List dietary recommendations for lacto-ovo-vegetarians and vegans.
    • Explain the importance of adequate calcium intake with vegan diets and list sources of calcium.
    • Plan lacto-ovo-vegetarian and vegan menus that meet dietary recommendations.
    • Explain how labeling requirements aid vegetarians in planning their diets.
    • Identify characteristics of nutrition quackery and cite examples of pseudotechnology used by quacks.
    • List effective nutrition counseling skills for vegetarians.
    • Describe nutrition needs and guidelines for vegetarian women who are pregnant or lactating, vegetarian infants and children, and older vegetarians.
    • Describe special dietary considerations for active vegetarians and vegetarians trying to lose weight.


    A continuing education course for nutritionists, dietitians, and fitness and allied health professionals.

    Table of Contents

    Chapter 1. Vegetarian Perspectives                                                              
    Chapter 2. Vegetarian Dietary Practices                                                      
    Chapter 3. Health Aspects of Vegetarian Diets                               
    Chapter 4. Phytochemicals, Antioxidants & Soy                            
    Chapter 5. Nutritional Risks of Vegetarianism                                            
    Chapter 6. Nutritional Recommendations                                        
    Chapter 7. Implementing a Vegetarian Diet                                     
    Chapter 8. Counseling & Quackery                                                 
    Chapter 9. Vegetarianism in Special Circumstances                         
    Chapter 10. Fitness & Weight Control

    About the Author

    Nancy Gustafson, MS, RD, FADA, has held positions in clinical, academic, and government settings. She was a nutritionist for the U.S. Department of Agriculture and a clinical dietitian at both the University of Maryland Hospital in Baltimore and at Carle Clinic in Urbana, Illinois. She was an instructor at North Dakota State University in Fargo and a publications coordinator for the Metabolic Research Group at the University of Kentucky College of Medicine. She has authored or coauthored nine books and numerous professional and lay articles on nutrition and health.