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Rice Processing on Glycemic and Insulinemic Responses

Course #: 010-516

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Price: $13.50

CE Credit Hours: 1.50 CPEUs (1.00 CPEUs for Florida licenses)

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Course Description

Commission on Dietetic Registration (CDR) - Provider #21328, Activity #135639 approved for 1.5 CPEUs.

CEU Course Description

Rice is an important staple food for more than half of the world's population and is a major contributor to dietary glycemic load (GL).  This CEU course explores literature characterizing the range of postprandial glucose (PPG) and postprandial insulin (PPI) responses to different rice types, and considers this alongside available data on rice grain and processing characteristics.  The main emphasis is on in vivo studies conducted in human subjects.

Article Author:  Hanny Boers, MSc, 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.  Enumerate physico-chemical parameters that predict lower blood glucose responses.

2.  Explain during which process the crystalline structure of the starch present in rice is transformed into an amorphous form.

3.  Examine the most consistently important sources of variation in PPG responses to rice.

4.  Describe the conditions under which a lower PPG response to rice can be achieved.


CPE Level: II

Learning Codes: 2000, 2070, 2100, 3040

Performance Indicators (RDN): 8.1.2 , 8.1.3 , 8.3.1 , 8.3.5

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