The Facts on Fats- How They Fit Into Healthy Eating

The Facts on Fats- How They Fit Into Healthy Eating is organized by American Heart Association (AHA).

Release Date: 10-10-2017
Expiration Date: 10-16-2020

Accreditation:
AMA Credit Designation Statement - Physicians
The American Heart Association designates this enduring material for a maximum of 1.00 AMA PRA Category 1 Credit™.

AAPA Credit Acceptance Statement – Physician Assistants
AAPA accepts certificates of participation for educational activities certified for AMA PRA Category 1 Credit™ from organizations accredited by ACCME or a recognized state medical society. Physician assistants may receive a maximum of 1.00 hours of Category 1 credit for completing this program.

ANCC Credit Designation Statement - Nurses
The maximum number of hours awarded for this CE activity is 1.00 contact hours.

ACPE Credit Designation Statement - Pharmacists
ACPE Credit: 1.00 Contact Hour

Continuing Education Accreditation – Dietetic Professionals
The American Heart Association (XX231) is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive 1.00 continuing professional education units (CPEUs) for completion of this program/material.

Description:
This activity focuses on recommendations for heart-healthy eating patterns, with an emphasis on fats. It discusses the health effects and food sources of different types of fats, as well as responses to questions and controversies about fats. This activity provides guidance for counseling patients and consumers to choose food sources of healthy fats and to prepare meals that are part of an overall healthy eating pattern.

Objectives:
At the completion of this online course, the learner will be able to:
• Describe the current state of U.S. population health and explain why diet quality is critical in maintaining/improving heart health.
• Discuss key elements of science-based, heart-healthy eating patterns.
• Explain the impact of different types of dietary facts on health and disease, and identify food sources of these fats.
• Resolve common misunderstandings about fats.
• Assess patient/client eating patterns and employ theory-based counseling strategies to engage them in discussions about behavior change for healthy food selection and preparation.
• Empower patients to select healthy fats and prepare meals that are part of an overall healthy eating pattern.