COURSE INFORMATION

This course continues in the study of contemporary nutrition. Students will continue to study science and physiology related to sound nutrition for good health. Various disease states will be examined as related to nutrition. Topics to be examined include; bone health, energy metabolism and blood health, obesity & healthy body weight, physical activity, eating disorders, food safety, global nutrition and nutrition through the life cycle. Students will examine current issues related to childhood obesity and nutrition for older adults. Case study for application are also examined. This course prepares students to work with a solid foundation of knowledge and apply this knowledge to client teaching and health life coaching. This course also provides students with downloadable resources that can be used by professional Health Care Life Coaches with clients in actual professional practice.

Course Code: LC 510. Contract hours of education: 50 hours.

This course is particularly designed for professionals seeking to meet education requirements for certification as a Certified Health Life Coach by the American Institute of Health Care Professionals, Inc,.

Instructor/Course Author:  Dominick L. Flarey, Ph.D, RN-BC, ANP-BC

Link to Resume

E-mail: info@aihcp.org

TEXTBOOKS: There is one (1) textbooks for the course:

Nutrition: An Applied Approach (3rd edition). Thompson J, Manore M. San Fransico; Pearson Education Inc: January 8, 2011.

• ISBN-10: 0321696646
• ISBN-13: 978-0321696649

Link to Purchase on Amazon.com: click here

Reading/Study Assignment: this course covers Chapters Nine (9) through Fifteen (15) in the required textbook.

TIME FRAME: You are allotted two years from the date of enrollment, to complete all of the courses in the Holistic & Integrative health care practice program. There are no set time-frames, other than the two year allotted time. If you do not complete the courses within the two-year time-frame, you will be removed from the course and an “incomplete” will be recorded for you in our records. Also, if you would like to complete the courses after this two-year expiration time, you would need to register and pay the course tuition fee again.

GRADING: You must achieve a passing score of at least 70% to complete this course and receive the 50 hours of awarded continuing education credit. There are no letter grades assigned. You will receive notice of your total % score. Those who score below the minimum of 70% will be contacted by the and options for completing additional course work to achieve a passing score, will be presented.

BOARD APPROVALS: The American Institute of Health Care Professionals (The Provider) is approved by the California Board of Registered Nurses, Provider number # CEP 15595 for 50 Contact Hours. Access Information

This course, which is approved by the Florida State Board Of Nursing (CE Provider # 50-11975) also has the following Board of Nursing Approvals, for 50 contact hours of CE

The American Institute of Health Care Professionals Inc: is a Rule Approved Provider of Continuing Education by the Arkansas Board of Nursing. CE Provider # 50-11975.
The American Institute of Health Care Professionals Inc: is a Rule Approved Provider of Continuing Education by the Georgia Board of Nursing. CE Provider # 50-11975.
The American Institute of Health Care Professionals Inc: is a Rule Approved Provider of Continuing Education by the South Carolina Board of Nursing. CE Provider # 50-11975.
The American Institute of Health Care Professionals Inc: is a Rule Approved Provider of Continuing Education by the West Virginia Board of Examiners for Professional Registered Nurses. CE Provider # 50-11975.
The American Institute of Health Care Professionals Inc: is a Rule Approved Provider of Continuing Education by the New Mexico Board of Nursing. CE Provider # 50-11975.

Course Refund & AIHCP Policies: access here

ONLINE CLASSROOM RESOURCES AND TOOLS

* Examination Access: there is link to take you right to the online examination program where you can print out your examination and work with it. All examinations are formatted as “open book” tests. When you are ready, you can access the exam program at anytime and click in your responses to the questions. Full information is provided in the online classrooms.

* Student Resource Center: there is a link for access to a web page “Student Resource Center.” The Resource Center provides for easy access to all of our policies/procedures and additional information regarding applying for certification. We also have many links to many outside reference sites, such as online libraries that you may freely access.

* Online Evaluation: there is a link in the classroom where you may access the course evaluation. All students completing a course, must, without exception, complete the course evaluation.

* Faculty Access Information: you will have access to your instructor’s online resume/biography, as well as your instructor’s specific contact information.

* Additional Learning Materials: some faculty have prepared additional “readings” and /or brief lecture notes to enhance your experience. All of these are available in the online classrooms.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1. Discuss the processes of bone growth, modeling, and remodeling
2. List two vitamins and three minerals that play important roles in maintaining bone health
3. Identify foods that are good sources of calcium
4. Describe how vitamin D regulates blood levels of calcium
5. Discuss issues related to consumption that may be detrimental to bone growth
6. Describe how coenzymes enhance the the activities of enzymes
7. Describe the primary functions and food sources for the eight B vitamins
8. Explain the important of adequate folate intake for women of childbearing age
9. Describe the association between folate, vitamin B12 and vascular disease
10. Discuss the components of blood and the role iron plays in oxygen transport
11. Define and distinguish between various types of anemias
12. Describe what is meant by a healthful weight
13. List methods that can be used to assess body composition or risks for being overweight
14. List and describe various theories that link genetic influences to control of body weight
15. Develop an action plan for healthful weight loss
16. Explain the differences between physical activity and exercise
17. List the health benefits of being physically active
18. Describe the FIT principle and calculate maximal and training heart rate ranges
19. List and describe the processes we use to break down fuels to support physical activity
20. Define and discuss various types of eating disorders
21. Identify the types of contaminants involved in food-borne illness
22. Define the safety of food additives including the role of the GRAS list
23. Describe the process of genetic modification and discuss its potential risks and benefits
24. Describe the process by which persistent organic pollutants accumulate in foods
25. Define and describe the most current issues related to Global nutrition
26. Describe the relationship between fetal development, physiologic changes in the mother, and increasing nutrient requirements during the course of a pregnancy
27. Describe the physiologic events that lead to lactation
28. Discuss the most common nutrition-related concerns for infants
29. Compare and contrast the nutrient needs of toddlers and children
30. Define puberty and describe how it influences changes in body composition
31. Explain why adequate intakes of calcium and vitamin D are particularly important during the adolescent years
32. List the main factors that can increase the risk for obesity during childhood and adolescence
33. Discuss several changes in health that can contribute to inadequate nutrient intake in older adults
34. Discuss current issues related to anti-aging medicine as it relates to nutrition and supplements

COURSE CONTENT

1. Composition of bone
2. Maintenance of bone health
3. Assessment of bone health
4. Nutrients that maintain good bone health
5. Vitamin D and calcium
6. Minerals and bone health
7. Vitamin D deficiency
8. Osteoporosis
9. Nutrients involved in energy metabolism and blood health
10. The role of blood in maintaining health
11. Zinc and copper
12. Chromium
13. Dietary supplements
14. Achieving and maintaining a healthful body weight
15. Calculating body mass index
16. Weight gain and weight loss
17. Calculating BMR and daily energy needs
18. Factors affecting body weight
19. Obesity
20. Nutrition and physical activity
21. Calculating maximal and training heart range rates
22. The energy cycle and ATP-CP
23. Dietary support for physical activity
24. Ergogenic Aids
25. Disordered eating
26. Food safety and technology
27. Food borne illnesses
28. Food additives
29. Genetic modification of food
30. Global nutrition
31. Nutrition through the life cycle
32. The fetal environment
33. Nutrition in Child
34. Pediatric obesity
35. Nutrition in older adults
36. Anti-aging medicine and nutrition