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Anti-Obesity and Hypolipidemic Effects of Garlic Oil and Onion Oil

Course #: 010-880

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Price: $9.00

CE Credit Hours: 1.00 CPEUs

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Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #150376 approved for 1 CPEU.

CPEU Course Description

With annual numbers of disability and death originating from dyslipidemia-associated diabetes, stroke, cerebral infarction, hemiplegia, or myocardial infarction increasing, it is important to find reasonable and effective ways to prevent, control, and improve dyslipidemia to provide significant reduction in atherosclerosis and cardio-cerebral vascular diseases.  This CPEU course explores the effects of garlic oil and onion oil on serum lipid levels in hyperlipidemia.

Brooke H. Dekofsky, MPH, RD, CLE, CDE was involved in the creation of this course.

Article Author:  Chao Yang, et al.

Exam writer: Tiev LaGuire, M.S.


CPEU Course Objectives

1.  Compare the weight gains in the garlic oil and onion oil groups to the normal control group.

2.  Explain what the ratio of liver weight to body weight and the ratio of kidney weight to body weight in some intervention groups suggest.

3.  Identify the main biological components of garlic oil and onion oil.

4.  Illustrate how garlic oil and onion oil improves the lipid profile.

5.  List four conditions that onions are used to treat.

CPE Level: II

Learning Codes: 2010, 2070, 2100, 5370

Performance Indicators (RDN): 6.2.5, 8.1, 8.1.2 , 8.3.6

Performance Indicators (NTDR): 6.2.5, 8.1, 8.1.2 , 8.3.6

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Proprietary Interest Policy

We will disclose, in advance, any proprietary interest in any product, instrument, device, service, or material to be discussed during the learning event, as well as the source of any third-party compensation related to the presentation. This policy applies to both our organization and contractors. If such proprietary/financial interests exist, we will publish a disclaimer in marketing or instructional materials for a course.

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