Omega-3 Fatty Acids

Identifies essential fatty acids and their metabolites, including eicosanoids, and the beneficial role fatty acids play in maintaining health. Describes clinical implications of omega-3 fatty acid deficiency and issues surrounding supplementation with these compounds. Discusses possible clinical benefits of supplementation with omega-3 fatty acids for various conditions, including neurologic, cardiovascular and immunologic pathology. Identifies issues related to mercury contamination of food sources, including fish and other seafood, and proper dietary recommendations for various categories of patients, including pregnant women, patients with essential fatty acid deficiencies, and patients with neurologic concerns.
$30.00

Hour 1

  1.    Essential Fatty Acids
    1.    Definition
    2.    Importance
    3.    Functions in Brain and Body
  2.    Omega-3 and Omega-6 Fatty Acids
    1.    Why Do Omega-3 and Omega-6 Fatty Acids Matter?
    2.    Good Food Sources
  3.    Omega-3 Fatty Acids and the Brain
  4.    Health Benefits of Essential Fatty Acids

Hour 2

  1.    Clinical Complications of Omega-3 Fatty Acid Deficiency
  2.    Possible Clinical Benefits of Supplementation with Omega-3 Fatty Acids
  3.    Omega-3 Fatty Acids and Cancer: An Update
  4.    Other Clinically Relevant Effects of Omega-3 Fatty Acids

Hour 3

  1.     Mercury Contamination of Food Sources
    1.    Fish
    2.    Seafood
    3.    Adverse Effects From Mercury Exposure
  2.    Proper Dietary Recommendations to Various Categories of People
    1.    Pregnant Women
    2.    People with Essential Fatty Acid Deficiencies
    3.    People with Neurological Concerns

 

Learning Objectives

  1. Identify essential fatty acids and their metabolites, including eicosanoids, and the beneficial role fatty acids play in maintaining health.
  2. Describe clinical implications of omega-3 fatty acid deficiency and issues surrounding supplementation with these compounds.
  3. Discuss possible clinical benefits of supplementation with omega-3 fatty acids for various conditions, including neurologic, cardiovascular and immunologic pathology.
  4. Identify issues related to mercury contamination of food sources, including fish and other seafood, and proper dietary recommendations for various categories of patients, including pregnant women, patients with essential fatty acid deficiencies, and patients with neurologic concerns.
Products specifications
Instructor N. Katz, M.D., Ph.D.
# of Pages 49
More Information About This Course: Omega-3 Fatty Acids accreditation
Contact Hours: 3
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