Food and nutrition have a profound impact on our health and well-being, yet many of us are not aware of what foods to eat, which diets are healthy, and where our food originates. We eat toxic, irradiated, or genetically altered foods and we eat more than we need. How can we change our eating habits and become more conscious of what we eat, why we eat it, how it is prepared, and what consequences our food choices have on our health as well as the health of our planet? This certificate provides an overview of the role of food and nutrition choices on our bodies, our immune systems, our overall well-being, and the health of all sentient beings on an increasingly populated planet.
The outcome of this certificate is for the learner to describe a holistic overview of current food and nutrition issues and their impact on physical, social, emotional, spiritual, and planetary health.
(16 contact hours)
Expiration Date: 06/01/2025
(Next date of course revision)
Conflicts of Interest and Relevant Financial Relationships: The authors/planning committee members have no conflicts of interest or relevant financial relationships to declare relevant to this activity.
Non-endorsement of Products: Accreditation refers to recognition of continuing nursing education only and does not imply ALLEGRA approval or endorsement of any commercial product.
Accreditation:
American Nurses Credentialing Center
ALLEGRA Learning Solutions, LLC is accredited as a provider of nursing continuing professional development by the American Nurses Credentialing Center's Commission on Accreditation.
ALLEGRA Learning Solutions, LLC is accredited with distinction as a provider of nursing continuing professional development by the American Nurses Credentialing Center's Commission on Accreditation.
Accreditation refers to recognition of continuing nursing education only and does not imply ALLEGRA Learning Solutions or Commission on Accreditation approval or endorsement of any commercial product(s).
ALLEGRA Learning Solutions courses are acceptable for continuing education in all states.
Provider approved by the California Board of Registered Nursing, Provider #CEP 14693, for the stated number of contact hours.
American Board of Managed Care Nursing
The American Board of Managed Care Nursing recognizes all of ALLEGRA Learning Solutions’ ANCC accredited courses for continuing education credit for Certified Managed Care Nurses (CMCNs).
DIABETES EDUCATORS
ALLEGRA Learning Solutions, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation. To satisfy the requirement for renewal of certification by continuing education for the National Certification Board for Diabetes Educators (NCBDE), continuing education activities must be applicable to diabetes and approved by a provider on the NCBDE List of Recognized Providers (www.ncbde.org). NCBDE does not approve continuing education.
NAADAC (National Association for Alcoholism and Drug Abuse Counselors)
ALLEGRA Learning Solutions is an approved provider with the National Association of Alcohol and Drug Abuse Counselors (NAADAC) (Provider #107194).
Instructor(s):Cyndie Koopsen
Cyndie Koopsen, RN, BSN, MBA, HNB-BC, RN-BC, HWNC-BC is a nurse who has cared for patients in acute care settings, community clinics, and the home. Her professional nursing career has involved nursing executive leadership and administration, accreditation consultation, staff development and education, community education and wellness, and holistic care. She has designed, developed, and presented numerous educational programs for audiences covering integrative health, promotion and wellness, and chronic disease management and prevention. She is the co-author (with Caroline Young) of two health care textbooks. She is the co-CEO and co-founder of ALLEGRA Learning Solutions, LLC and has designed and developed over 300 online professional continuing education courses.
Caroline Young
Caroline Young, M.P.H., has an extensive public health background that includes experience in research, workshop presentations in various areas of health care, and online and onsite teaching. She has expertise in holistic community health and wellness program design, development, marketing, implementation, and evaluation. She has also designed, developed, and presented integrative health programs for culturally diverse populations, senior populations, and faith communities. She is the co-author (with Cyndie Koopsen) of two health care textbooks. She is the co-CEO and co-founder of ALLEGRA Learning Solutions, LLC and has designed and developed over 300 online professional continuing education courses.
Requirements:
Hardware Requirements:
- This course can be taken on either a PC, Mac, or Chromebook.
Software Requirements:
- PC: Windows 10 or later.
- Mac: macOS 10.6 or later.
- Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
- Adobe Acrobat Reader.
- Software must be installed and fully operational before the course begins.
Other:
- Email capabilities and access to a personal email account.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
Completion Requirements:
You must complete all lessons to receive your certificate. You must pass the final exam in all lessons with a score of 80% or higher AND complete the Evaluation Form in order to receive your Certificate of Completion. Finals are graded as Pass or No Pass. Receipt of your certificate indicates successful completion of the course and that you have passed all final exams with a score of 80% or greater. You may retake final exams as many times as necessary within the duration of the course at no additional charge.
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Lesson 1
What we eat profoundly affects our health and well-being: Obesity is at epidemic proportions in the United States. Many of us eat more than we require; we eat when we are rushed; we don't understand how various food elements interact, and we are not as knowledgeable as we could be about various diet types and their effects on our health. The goal of this course is to provide an overview of the role of food and health in human history. The various elements of nutrition and some of the most common types of diets are explored.
Lesson 2
Most individuals enjoy sitting down and eating a delicious meal. Food provides an opportunity to socialize and, if the food is nutritious, it also supports a healthy body and mind. However, if an individual is stressed, the nutrients they eat are not able to be utilized as effectively as when they are relaxed. If stress causes an individual to eat food that is not nutritious, health issues can result. Nutrition, stress, and the immune system are closely related. The goals of this course are to describe the relationship between food and emotions; to explain the stress response; to discuss the effects of stress on nutrition and health; to define mindful eating and methods of eating mindfully; and to examine elements of nutrition that support a healthy immune system.
Lesson 3
Two-thirds of adults and one-third of children in the United States are overweight or obese. Left unchecked, the effects of this crisis on the nation's health, health-care costs, and productivity could be catastrophic. As a nation, we're getting more obese every day, many of our children are obese, and our life expectancies are much shorter because of it, despite trying many types of diets, eating less, and moving more. The goal of this course is to examine the extent of obesity in the United States; explain the difference between being overweight and being obese; list the causes of overweight and obesity; examine the health and economic consequences of obesity; and discuss pharmaceutical and surgical options for obese individuals.
Lesson 4
Our diet has a profound impact on our health and well-being, yet many of us are not aware of where our food originated. We eat toxic, irradiated, or genetically altered foods, and we eat more than we need. How can we change our eating habits and become more conscious of what we eat, why we eat it, and how it is prepared? The goals of this course are to provide an overview of the types of toxins found in food and to examine the effects of irradiation, genetically altered foods, and food allergies on our health.
Lesson 5
Food is a dynamic force that interacts with our bodies on multiple levels: the physical level, the mental-emotional level, and the energetic or spiritual level. Conscious eating involves an awareness of the eating process from beginning to end, and it includes thinking about how dietary choices affect others. Any food choice that is truly good for an individual's physical health and well-being will also be good for his/her spiritual well-being. Today's food landscape is dominated by factory farms and food industry practices that violate spiritual principles, as well as human and animal rights, and damage the health of the planet. The goal of this course is to provide an overview the concept of spiritual, conscious eating, examine the effects of unconsious eating on the health of 0humans, animals, and plants, and provide guidelines for individuals who seek to support a lifestyle that includes spiritual nutrition practices.
Lesson 6
An important element of health is the ability to understand what is in the food we eat. Knowing how to read and understand food labels can help individuals make healthier food choices. Many consumers do not fully understand what the labels on their food means in terms of nutritional value or the way the food was produced, raised, and manufactured. With this knowledge, understanding the labels becomes easier and making healthy choices are the result. The goal of this course is to provide an overview of food labels, describe how to read a Nutrition Fact label, explain food claims in terms of nutritional value, define what organic means, examine the four organic principles, and identify various food labels in terms of their significance to food products.
Lesson 7
While modern medicine has produced many scientific advances, one of the most important "advances" has been the recognition of the value of herbs and herbalism. After all, nature and plants have been an essential part of everyday life since the beginning of recorded history. Used for medicine, clothing, food, and in religious ceremonies, in many health belief systems, plants are considered a gift of nature and valued for their healing effects. The goal of this course is to provide an examination of the role of herbs and herbalists, herb processing, how herbalists are trained, and issues facing the use of herbs.
Lesson 8
Most Americans consume far more sugar than they require, and this contributes to obesity as well as many types of diseases. The role of sugar in the American diet is an important one, and understanding its effect on the body and its role in inflammation and disease can significantly impact one's health. Alternatives to refined sugar are numerous, but are they safe and effective? The goal of this course is to provide a historical overview of the role of sugar in the American diet, describe the various definitions of sugar, briefly examine glucose metabolism and the health effects of too much dietary sugar, explain the glycemic index, identify both artificial and natural alternatives to sugar, and list methods of reducing dietary sugar intake.
Lesson 9
Probiotics are live organisms believed to be healthy for the host organism. They are used globally to improve the health and well-being of animals and human beings. Sales of probiotic supplements have soared in recent years on the basis of intriguing research that demonstrates potential benefits for many chronic conditions, including cancer. With the rise in interest in integrative health as well as complementary and alternative therapies, this trend is likely to continue. The goal of this course is to examine what probiotics are (and are not), how they affect our health, the various categories of probiotics, the risks and benefits of their use, how to select a probiotic, pertinent regulatory considerations, and the current research on their use.
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