OVERVIEW

Glycemic Index:Approaches for Weight, Diabetic, and Heart Healthy Management,2nd Edition is organized by Wolf Rinke Associates, Inc.

Program expire:
The programs are approved for one year from date of purchase. All programs are stamped with a "Complete by" date.

Overview and Instructions:
"Low glycemic index eating" has become a very popular approach for improving one's diet. Moreover, while using this approach can be helpful, it can also be misleading. Just because a food has a low GI doesn't mean that it is always the better choice. For example, watermelon has a GI of 72, and a Snickers candy bar has a GI of 55. Which is the better choice? For the majority of the population who get more than enough calories, the watermelon is a better choice even though it has a higher GI. In addition, there are many other issues that can cause discrepancies in the GI of a food or meal. Consequently, it is important for nutrition professionals to become familiar with GI eating concepts. This self-directed accredited learning program will review GI nomenclature, show discrepancies of the GI, and more importantly, explore approaches for weight, diabetic, and heart healthy management.

Learning Objectives:
Upon completion of this accredited, self-directed learning program the nutrition professional will be better able to:
• evaluate high and low glycemic index (GI) foods.
• recommend information to diabetic patients for effective blood sugar control.
• evaluate several ways in which eating high fiber and unprocessed foods can be helpful with weight management.
• implement strategies for weight loss and maintenance, diabetic control, and cardiovascular health.
• recognize that certain foods even though refined and processed can have a lower GI.
• describe how fiber affects the availability of carbohydrates, especially for individuals with diabetes.
• discuss the importance of carbohydrate load and Glycemic load (GL).
• evaluate resistant starches and how they affect the GI.
• explain how to calculate the glycemic load of a meal.
• describe the effect blood sugar values can have on cardiovascular health.
• implement evidenced based strategies for weight management.
• instruct clients how to determine calorie and protein needs for weight management.
• recommend new artificial sweeteners and how they can be used by clients.
• demonstrate how food preparation can alter the GI of food.
• apply comprehensive weight, cardiac and diabetic management strategies.
• develop weight, diabetic, and heart healthy eating plans for clients.
• assess risk factors of diabetes, cardiovascular disease, and the metabolic syndrome.
• identify and describe cardiac and diabetic disease conditions.
• identify and evaluate cardiac and diabetic lab tests.
• calculate body mass index (BMI) and ideal body weight (IBW).
• calculate resting, maintenance, and weight loss energy needs.
• define specific diet components helpful for hypertension, hyperlipidemia, heart failure, angina, atrial fibrillation, and cardiac valve disorders.