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Functional Foods, Part 1: Legumes, Grains, Fruits, and Vegetables Course

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  • Provider: OnCourse Learning
  • Credits: ACE 0.6 CECs
  • Course Type: Self-Paced / Home Study
  • Course Contains: Book Online Quiz
  • American Council on Exercise

Folk wisdom says some foods prevent or cure illness; now scientific research is proving it. Learn what food and nutrition can do to improve dietary functionality. You’ll focus on preventative components of whole grains, fruits, vegetables and legumes (especially phytochemicals), and the effect of soy foods on heart health, female hormones, cholesterol and diabetes.


You will learn:

  • Definitions of functional food, nutraceutical, designer food, medical food, food for special dietary use, supplements, phytochemical and phytonutrient
  • Concept of functional foods and why they’re attracting more attention
  • How to distinguish between a health claim and structure/function claim
  • Health benefits of whole grains, fruits and vegetables, legumes and soy foods
  • Function of phytochemicals in the body
  • Definition of antioxidant, free radical, reactive oxygen species (ROS) and oxidative stress, and how each is linked to disease
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