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Nutrition CEUs for Nutrition Month

Nutrition CEUs for Nutrition MonthMarch is National Nutrition Month®. But, why focus on nutrition? Consider these alarming statistics:

  • More than one-third of U.S. adults are obese.
  • The obesity rate in American children has tripled over the past 30 years and their expected lifespan is now less than their parents.

What’s the cause?

Since the 1970s, the number of fast food restaurants has more than doubled. In fact, the typical American diets exceed the recommended intake levels or limits in four categories: calories from solid fats and added sugars; refined grains; sodium; and saturated fat. The empty calories from added sugars and solid fats alone contribute to 40% of total daily calories for 2–18 year olds and half of these empty calories come from six sources: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk.

What can health professionals do to reverse this trend?

Start by taking these nutrition CEUs, available in the CEU360.com library:

Nutrition CEUs

A Clinician’s Guide to Improving Therapeutic Outcomes: Why is Nutrition Important?
Seminar-On-Demand® 
A Clinician’s Guide to Improving Therapeutic Outcomes: Why is Nutrition Important?3 hours
PT/PTA, OT/COTA, SLP, ATC/LAT

Many patients present to health care professionals with common, yet overlooked, nutritional impairments. These nutritional impairments significantly impact therapeutic outcomes. The health care professional should know how to assess for nutritional deficits and alter treatment plans accordingly.

By having a comprehensive understanding of the relationship of dietary patterns on healing, clinicians will be able to take a wholistic approach to treatment and make the appropriate adjustments to their rehabilitation program as well as recognize the need for referrals and/or rehabilitation team conferences. As a result, patients can achieve their therapeutic goals in less time.

Nutritional Considerations for the Rehab Professional
Seminar-On-Demand® 
ç5 hours
PT/PTA, OT/COTA, SLP, ATC/LAT

Rehabilitation care is evolving. While the mid 20th century saw medicine’s focus shift from acute infectious disease control toward chronic disease management, the role of rehabilitation professionals in the 21st century must also answer this call for chronic care intervention. Poor nutrition and obesity are the two main drivers contributing to the epidemic proportions of chronic disease that is now overwhelming the biomedical model and health care system today. These directly affect pathophysiological conditions managed by healthcare professionals. Further, education in nutritional considerations broadens career opportunities and effectiveness as a practitioner in the wellness and health promotion domains. It also allows healthcare pros to interact more effectively with the rest of the patient care team and take their place on the frontlines of medicine.

This course prepares clinicians address nutrition within a plan of care, an integral facet of rehabilitation now and for the future.

The Power of Partnering on a Nutrition Team!
Seminar-On-Demand® 
The Power of Partnering on a Nutrition Team!3 hours
OT/COTA, SLP

The Dietary Component of the patient’s interdisciplinary care is complex and often misunderstood.  As a result, a lack of knowledge by any member of the interdisciplinary process often results in more costly and a less than successful pathway of intervention.

This course addresses the teaching and understanding of dietary levels, costs and interventions geared to all professions that would work with SLPs.

Warding Off Obesity As We Age: Update on the Role of Nutritional Exercise
Seminar-On-Demand® 
Warding Off Obesity As We Age: Update on the Role of Nutritional Exercise3 hours
PT/PTA, OT/COTA, ATC/LAT

This course presents a comparative view of nutrition as it relates to the treatment of disease. There is an emphasis on the evaluation of current nutrition in the US as well as the current theories on digestion/absorption and cellular metabolism of macronutrients in weight management.

Applications of nutrition interventions and exercise are discussed for obesity and obesity related complications including cardiovascular disease, hypertension and Type 2 diabetes.

Want more CEUs?

Contact us today to schedule your free demo of our robust learning management system and see for yourself how we can enhance the continuing education program at your facility.

 

References:

Originally published in 2015.


National Physical Fitness and Sports Month 2015

On April 29, 2011, President Barack Obama issued a proclamation declaring May National Physical Fitness and Sports Month. In that proclamation he called on all Americans to make daily physical activity, sports participation and good nutrition a priority in their lives.

According to the CDC, more than one-third of Americans (78.6 million) are obese. The map below shows the obesity rates per state, with the south having the highest rates of obesity. It’s important to note that no state in the U.S. has a prevalence of obesity less than 20%.

National Physical Fitness and Sports Month

Source: Behavorial Risk Factor Surveillance Systems, CDC

National Physical Fitness and Sports Month 2015 Initiatives

There are several ways you can get involved in National Physical Fitness and Sports Month 2015:

Individuals:

  • May is National Sports and Fitness MonthGo to Fitness.gov, the official website for the President’s Council on Fitness, Sports & Nutrition. The website contains useful resources for individuals of all ages to stay healthy and active.
  • Join a gym, aerobics class or hire a personal trainer.
  • Exercise with friends or join a local sports team.
  • Try one or more of these 20 exercise tips by the Harvard School of Health.
  • Follow our nutrition advice here.

Health Care Organizations:

1.) First, each member of your health care team should set a personal health goal. (See the section above for “Individuals”.) You can’t effectively motivate your patients to get fit if you, yourself, are not in good shape.

2.) Second, learn more about how to inspire healthy habits in your patients. Our corporate education courses can help:

A Clinician’s Guide to Improving Therapeutic Outcomes: Why is Nutrition Important?
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA 

Clinical Exercise Physiology
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA

Dance for Physical Therapy: Use of Ballet Barre and Dance Methods for Rehabilitation
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA

Introduction to Wellness: A Rehabilitation Perspective
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA

Movement Analysis: Applied Anatomy and Kinesiology for the Rehab Professional
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA, CSCS/NSCA-CPT

Nutritional Considerations for the Rehabilitation Professional
Contact Hours: 5*
PT/PTA, ATC/LAT, OT/COTA

Obesity in Rehabilitation
Contact Hours: 4*
PT/PTA, ATC/LAT, OT/COTA 

Warding Off Obesity as we Age: Update on the Role of Nutritional Exercise
Contact Hours: 3*
PT/PTA, ATC/LAT, OT/COTA

In addition, we offer our prestigious Andrews Research and Education Sports Medicine Series.

National Physical Fitness and Sports Month 20153.) Last, join health and fitness efforts in your community. Companies that encourage community involvement distinguish themselves from their competitors, and see many benefits, including loyal customers and happier employees. One or more of the following resources can help you get started:

While May is Physical Fitness and Sports Month, you can follow this fitness advice all year long. Don’t let lack of motivation get the best of you. Get moving today, tomorrow, next month—and beyond!

References:

[1] www.cdc.gov/obesity/data/adult.html
[2] www.prevent.org/

*Check state catalog for approval information.


Nutrition CEU Courses for Fruit & Veggie Month

September is Fruit & Veggie Month, a time to focus on increasing consumption of healthy plant foods loaded with nutrients. For helpful tips on healthful eating, utilize our nutrition CEU courses and the resources below.

Why should you focus on nutrition education?

Nutrition CEU Courses for Fruit & Veggie MonthConsider these alarming statistics:

  • More than one-third of U.S. adults are obese.
  • The obesity rate in American children has tripled over the past 30 years and their expected lifespan is now less than their parents.

In addition, healthy eating is associated with reduced risk for many diseases, including several of the leading causes of death:

  • heart disease
  • cancer
  • stroke
  • diabetes

The evidence is overwhelming – eating healthy foods like fruits and vegetables can go a long way in preventing chronic disease and premature death. So, how can you and your patients eat healthier?

Be intentional about increasing consumption of plant-based foods:

  1. Add one more fruit or vegetable per day to your breakfast, lunch or dinner.
  2. Try a new recipe. Search Pinterest for healthy recipes. Just because a food is “healthy” doesn’t mean it has to taste bad!
  3. Drink fruit or vegetable smoothies.
  4. Use dips and spreads with raw veggies. The closer a food is to its original form (raw), the greater the amount of nutrients. (Cooking foods decreases their nutritional value.)
  5. Eat a rainbow of colors! Why? One word: phytochemicals. These are naturally-occurring plant substances that provide health benefits beyond those that essential nutrients (vitamins and minerals) can provide. For example, the anthocyanin that gives berries their red and blue hues are particularly heart-healthy and can help reduce high blood pressure.

To learn more about healthy eating, check out our nutrition CEU courses:

Warding Off Obesity As We Age: Update On The Role of Nutritional Exercise*

This Seminar-on-Demand is 3 contact hours in length:

Hour 1

  • Mortality
  • Health effects of obesity
  • Hypertension
  • Insulin rejection
  • Metabolic Syndrome
  • Diabetes Mellitus

Hour 2

  • Portion control
  • Causes of obesity
  • Research on calorie restricted diets
  • Energy processing and storage
  • New theories of causes: Obesity

Hour 3

  • Glycemic Index
  • What’s so good about fiber
  • Review of different diets
  • Exercise efficiency and food suggestions

Nutritional Importance in Heart Failure Patients*

This course presents a comparative view of nutrition as it relates to the treatment of disease. There is an emphasis on the evaluation of current nutrition in the US as well as the current theories on digestion/absorption and cellular metabolism of macronutrients in weight management.

Applications of nutrition interventions and exercise are discussed for obesity and obesity related complications including cardiovascular disease, hypertension and Type 2 diabetes.

Additional Nutrition CEU Courses: 

Additional Tips to Increase Consumption of Fruits and Veggies:

From http://www.fruitsandveggiesmorematters.org

Preparing Watermelon:

Fruit and Veggie Month

Using Sweet Potatoes:

Fruit and Veggie Month

Preparing Bell Peppers:

Fruit and Veggie Month

Storing and Using Pineapples:

fruit-and-veg-video-4

*Check your state’s approval status in the state specific course catalog for your profession.