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Diet on Human Gut Microbiome Diversity

Course #: 010-486

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Price: $9.00

CE Credit Hours: 1.00 CPEUs (1.00 CPEUs for Florida licenses)

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  • 1 View Course Worksheet -  View the course worksheet or print it out to review later
  • 2 Read the Course Material -  As you read through, mark your answers on the course worksheet to be prepared for the exam
  • 3 Take Exam -  You must a achieve a score of 70% or higher in order to earn credit for the course.
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Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135619 approved for 1.00 CPEU hour.

CEU Course Description

The human gut harbors diverse and abundant microbes, forming a complex ecological system that interacts with host and environmental factors.  Of all the exogenous factors affecting gut microbiome, a long-term diet appears to have the largest effect to date.  Understanding the dynamics of the gut microbiome under different conditions will help diagnose and treat many diseases that are now known to be associated with microbial communities.  This CEU course examines recent advances in microbiome studies across both Western and non-Western populations, revealing a considerable diversity and variability in the human gut microbiome.

Article Author:  Zhenjiang Xu, Biofrontiers Institute, University of Colorado; and Rob Knight, Howard Hughes Medical Institute, University of Colorado

Exam writer: Tiev LaGuire, M.S.

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

 

CEU Course Objectives

1.  Discuss the diseases that a disruption in the normal gut microbiota is associated with.

2.  Explain the link between metabolic status and gut microbial gene richness.

3.  Investigate, compared with formula-fed infants, the gut microbiota that breast-fed infants have higher levels of.

4.  Identify the gut microbiota that are associated with a typical 'Western' diet high in protein and fat.


CPE Level: II

Learning Codes: 2000, 2010, 2020, 2080

Performance Indicators (RDN): 8.1.2 , 8.1.3 , 8.3.1 , 8.3.4

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