Real Food for Pregnancy

Level 1 & 2 CPE 

Suggested Performance Indicators: 1.1.1,1.1.5, 1.4.2, 1.5.1, 2.1.1, 2.2.1, 2.3.1, 4.1.1, 4.1.5,  6.1.1, 8.1.1, 8.1.2, 8.1.4, 8.2.1, 8.3.1, 8.4.1, 9.1.1, 9.4.1, 10.1.1, 10.2.9, 10.3.1, 10.4.1, 10.5.1, 10.6.1

CPE Type: 740 Online/Web-based 

Upon completion of this course, the user will be able to:

1. Discuss three concerns about eating a high-carbohydrate diet while pregnant.
2. Explain one benefit to a developing baby of the following: fatty fish, egg yolks, liver, and glycine.
3. Explain one benefit to a pregnant woman of the following: selenium, K2, adequate iron, higher protein, and heavy cream.
4. Discuss three nutritional concerns for a pregnant woman eating a vegan or vegetarian diet.
5. Describe one reason for a precaution for a pregnant woman consuming the following: caffeine, artificial sweeteners, and trans-fat.
6. Explain why blood sugar regulation is so important while pregnant.
7. Describe the relationship between a pregnant woman having a high A1c in her first trimester and developing gestational diabetes. Give one way to help avoid getting it.
8. List three benefits of exercise during pregnancy.
9. Explain which glucose testing option is best for a pregnant woman following a low carbohydrate diet.
10. Identify a common source of the following harmful products: perfluorinated chemicals (PFCs), Roundup, parabens, bisphenol-A (BPA), and fluoride.
11. Discuss five breastfeeding recommendations to make it more successful, including food intake and supplements.