Audience: Health and wellness professionals
Duration: 8 weeks
Graduate application: Not required
Continuing Education Units: 45
CHRONIC DISEASE MANAGEMENT THROUGH NUTRITION
This course reviews the basic principles of human nutrition with emphasis on the relationship between diet and health, and diet and disease. Students will learn and practice how to construct, implement, and modify personalized nutrition programs for patients/clients with and without chronic disease and across the lifespan. Students also learn how to evaluate and read research papers that are based on nutrition practices and procedures.
NUTRITION FOR CHRONIC DISEASE COURSE OBJECTIVES
By the end of this class, students will be able to:
- Identify and apply total diet approaches that can be used for the management of chronic disease and whole person health across the lifespan.
- Describe the relationship of social, economic, personal, environmental and social justice issues related to consuming a nutrient dense diet.
- Assess, construct, implement and modify a personalized nutrition program according to total diet principles for patients/clients with and without chronic disease.
- Demonstrate basic behavior change and nutrition education strategies in patient/client diet and food recommendations.
- Model effective communication skills with the course instructor and fellow students.
- Recommend and evaluate appropriate literature related to nutrition and chronic disease.
- Demonstrate an understanding and ability to critically look at nutrition/diet and its relationship to whole person health and chronic disease management.
This course on nutrition and chronic condition management is led by Mary Watson, RD, professor of practice at Creighton University.
COURSE CREDIT AND CE
This CE course is approved by NBHWC for 45 continuing education units.
This is one of the courses within the Graduate Certificate in Lifestyle Medicine and the Master of Science in Integrative Health and Wellness. Individuals who complete this course and then enroll in the certificate or degree program may also be eligible for up to three hours of awarded credit toward their degree or certificate. In order to apply credits for this course to a degree or certificate program, you will be required to pay the difference in cost between the CE course and tuition.
Participants will need to purchase two books for this course:
- “Wardlaw’s Contemporary Nutrition: A Functional Approach, 6th Ed” by Anne Smith, Angela Collene and Colleen Spees, 2021. ISBN-10: 1260259013, ISBN-13: 9781260259018.
- “How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease” by Michael Greger, 2015. ISBN-10: 1250066115, ISBN-13: 978-1250066114
Continuing education and professional development courses may be cancelled by the attendee in writing up to 7 days before the course begins for a full refund, less a $25 processing fee. No refund will be given 7 days prior to the course. Some courses are not eligible for a refund; these exceptions are noted in specific course descriptions. In the event of a weather related closure, the course will be rescheduled.
Student interactions and viewpoints are a vital part of our rich learning environment. For this reason, Creighton reserves the right to cancel courses in the case of low registration numbers. In this case, registrants will receive a full refund. If a course is cancelled by the University for other non-weather related issues, the student will be notified and a full refund will be processed.