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$14

Caffeine and Health

Judy Perkin, DrPH

CE Credit: 1 Hour

Target Audience: Psychology CE | Counseling CE | Social Work CE | Occupational Therapy CEUs | Marriage & Family Therapy CE | Nutrition & Dietetics CE | School Psychology CE | Teaching CE

Learning Level: Introductory

Course Type: Online

Course Abstract

Caffeine and Health is a 1-hour online continuing education (CE) course that analyzes the potential health benefits, as well as the negative side effects, of caffeine consumption on a variety of health conditions.

Caffeine is a rapidly absorbed organic compound 
that acts as a stimulant in the human body. The average amount of caffeine consumed in the US is approximately 300 mg per person per day - the equivalent to between two and four cups of coffee - with coffee accounting for about three-fourths of the caffeine that is consumed in the American dietThis is considered to be a moderate caffeine intake, which, according to many studies, can promote a variety of health benefits.

But some studies claim otherwise, even suggesting that one or two cups of coffee a day may negatively impact our health. So, what are we to believe?

This course will analyze the potential health benefits, as well as the negative side effects, of caffeine consumption on a variety of health conditions, including: dementia and Alzheimer’s diseaseheadachecancerParkinson’s diseasegallstonescardiovascular diseasehypertension, type 2 diabetes mellitus, fibrocystic breast conditions, premenstrual syndrome, pregnancy and lactationosteoporosis, athletic performance, and weight control. 

Course #10-96 | 2016 | 15 pages | 12 posttest questions

This course was developed by the Florida Academy of Nutrition and Dietetics for their Manual of Medical Nutrition Therapy to provide healthcare professionals with evidence-based, non-biased information on nutrition-related topics.

Learning Objectives

1. Identify 3 variables that can influence caffeine metabolism
2. List 5 foods, beverages and medications that contain caffeine
3. Describe 3 conditions for which caffeine intake is recommended
4. Name 3 conditions for which caffeine intake is not recommended
CE INFORMATION

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Professional Development Resources is an AOTA Approved Provider of continuing education (#3159). OT Content Focus - Domain of OT: Performance Skills; OT Process: Evaluation. This program is offered for 0.1 CEU. The assignment of AOTA CEU's does not imply endorsement of specific course content, products, or clinical procedures by AOTA. Professional Development Resources is also approved by the Alabama State Board of Occupational Therapy, the Florida Board of OT Practice, and is CE Broker compliant (provider #50-1635, courses are reported within 1 week of completion). Participant successfully completed the required assessment component for this activity. 
 

As part of the American Occupational Therapy Association’s (AOTA) Approved Provider renewal process, AOTA is requesting that participants of this course complete a short online survey about your continuing education experience with our organization. Completing this survey will enter you into a quarterly drawing for a $100 voucher for AOTA publications or CE. To access the survey go to http://www.aota.org/appsurvey.

Thank you for your participation.

COURSE DIRECTIONS

This online course provides instant access to the course materials (PDF download) and CE test. After enrolling, click on My Account and scroll down to My Active Courses. From here you’ll see links to download/print the course materials and take the CE test (you can print the test to mark your answers on it while reading the course document).

Successful completion of the online CE test (80% required to pass, 3 chances to take) and course evaluation are required to earn a certificate of completion. Click here to learn more.

About the Author(s)

Judy Perkin, DrPH, has a Doctor of Public Health degree from the University of Texas, School of Public Health at Houston and has approximately 30 years of experience in academia, public health, and in hospital settings. She currently serves as Chair and Professor of the Department of Public Health at the University of North Florida in Jacksonville, Florida. She is a Registered Dietitian and a Certified Health Education Specialist. Her teaching interests have included food safety, nutrition, epidemiology, environmental contaminants, and mental and emotional health education. She has published in the peer–reviewed literature on the topic of food safety. Previously she has edited and co-authored a book on food allergies and adverse food reactions.

Author Disclosure:

Financial: No relevant financial relationship exists.
Nonfinancial: No relevant nonfinancial relationship exists.


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