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Fat Oxidation and Feelings of Fullness Enhanced by Starch and Protein Intake

Course #: 010-659

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Price: $13.50

CE Credit Hours: 1.50 CPEUs

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How to Take This Course:

  • 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 #140167 approved for 1.50 CPEUs.

CEU Course Description

Diets high in either resistant starch (RS) or protein have been shown to aid in weight management.  This CEU course examines the effects of meals high in non-resistant or resistant starch with and without elevated protein intake on substrate utilization, energy expenditure, and satiety in lean and overweight / obese women.

 

Article Author:  Christopher Gentile, Ph.D., et al.

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. Investigate which test meal significantly increased fat oxidation post ingestion.
  2. Compare and contrast the four types of resistant starches.
  3. Examine which test meal showed a significant effect on total postprandial energy expenditure.
  4. Define resistant starch.

CPE Level: II

Learning Codes: 2070, 3040, 4000, 5370

Performance Indicators (RDN): 8.1, 8.1.3 , 8.3.3 , 8.3.4

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