CE Credit: 3 Hours (0.3 CEUs)
Target Audience: Psychology Counseling Speech-and-Hearing Social-Work Occupational-Therapy Marriage-and-Family Dietetics-and-Nutrition
Learning Level: Intermediate
Course Abstract:
The purpose of this course is to detail the symptoms and subtypes of Autism Spectrum Disorders (ASD), describe developmental and behavioral issues, outline assessment and diagnostic considerations, and briefly review the literature on the efficacy of various treatment approaches. It will also outline common GI problems and feeding difficulties in autism, exploring the empirical data and/or lack thereof regarding any links between GI disorders and autism. Sections on feeding difficulties offer interventions and behavior change techniques. A final section on nutritional considerations discusses unusual food preferences or sensitivities, growth and weight concerns, and food allergies and sensitivities with an objective look at the science and theory behind a variety of nutrition interventions. 2008 | 41 pages | 30 posttest questions | Course #30-32
Learning Objectives:
1. Distinguish among autism, Asperger syndrome, and pervasive developmental disorder-not otherwise specified
2. List the 3 core features of autism spectrum disorders (ASD)
3. Identify 3 major approaches used in social communication training for ASD
4. Describe 3 GI problems that may occur in children with ASD
5. Identify 3 strategies for dealing with feeding problems in children with ASD
6. Describe 2 dietary treatments often recommended for children with ASD
7. List 3 reasons why children with ASD may have nutritionally inadequate diets
8. Name 6 vitamin/mineral supplements commonly used in the treatment of ASD
9. Describe the premise behind enzyme supplementation, probiotics & the Feingold Program
About the Author(s):
Catherine Christie, PhD, RD, FADA, is vice president of Professional Development Resources. She is co-author of three books with Susan Mitchell, PhD: Fat is Not Your Fate, I’d Kill for a Cookie, and Eat to Stay Young. A Licensed Nutritionist, Certified Nutrition Specialist and Fellow of the American Dietetic Association, she earned her PhD from Florida State University. Dr. Christie is Nutrition Program Director and MSH/Dietetic Internship Director at the University of North Florida. In her 17 years of clinical practice, Dr. Christie consulted with many facilities and individuals in all areas of medical nutrition therapy. She has given over 1000 seminars to health professionals across the country.
Leo Christie, PhD, a Florida-licensed Marriage and Family Therapist with a doctorate in Marriage and Family Therapy from Florida State University, is president and CEO of Professional Development Resources. Past President of the Florida Council on Family Relations, Dr. Christie has more than 20 years experience in private practice with a specialty in child behavior disorders and as an instructor for over 500 live continuing education seminars for healthcare professionals.
Gina Ulery, MS, RD, is the Continuing Education Coordinator for Professional Development Resources and a Registered Dietitian. She earned her Masters degree in Health Science from the University of North Florida in 2003.
Julia Watkins, PhD, MPH, is an Assistant Professor and conducts research and teaches in the Nutrition Program at the University of North Florida. She earned both her master’s and doctorate from the Arnold School of Public Health at the University of South Carolina. Dr. Watkins has been published in multiple scholarly journals, authored several book chapters and is a co-editor of the Florida Dietetic Manual. Accreditation Statement:
 This course is offered for .3 ASHA CEUs (Intermediate level, Professional area).
ASHA credit expires 10/20/2010. ASHA CEUs are awarded by the ASHA CE Registry upon receipt of the quarterly completion report from the ASHA Approved CE Provider. Please note that the completion date that appears on ASHA transcripts is the last day of the quarter regardless of when the course was completed. |