The goal of this course is to describe the different forms of depressive disorders, pathophysiology, symptoms, and diagnosis as well as the conventional and integrative treatment approaches for depression.
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.
The goal of this course is to describe the epidemiology and psychosocial
dynamics of centenarians, examine genetic factors that contribute to
longevity, and discuss the nine lessons learned from the Blue Zones.
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.
The goal of this course is to provide health care providers with an
overview of pain assessment and management for patients of all ages
during their end-of-life care.
The goal of this course is to provide an overview of the major issues
facing biomedical providers and providers of CAM therapies.
The goal of this course is to provide an overview of food labels, describe how to read a Nutrition Fact label.
The goal of this course is to provide learners with a historical
overview of the role of sugar in the American diet, describe the various
definitions of sugar.
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.
The goal of this course is to identify the nutrient needs specific to
the older adult, describe how age-related changes impact nutritional
status, identify nutrition-related diseases common in older adults.
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