Caffeine and Health

$14

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Caffeine and Health

Judy Perkin, DrPH

CE Credit: 1 Hour

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 diet. This 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 disease, headache, cancer, Parkinson’s disease, gallstones, cardiovascular disease, hypertension, type 2 diabetes mellitus, fibrocystic breast conditions, premenstrual syndrome, pregnancy and lactation, osteoporosis, 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. List three variables that can influence caffeine metabolism in humans

2. Describe how caffeine use (heavy versus moderate consumption) may affect physiologic and psychologic responses

3. Explain why caffeine intake should be evaluated with certain medications and over-the-counter drugs

4. Identify five conditions for which caffeine intake is recommended and five where restriction is warranted

CE INFORMATION

Professional Development Resources is a CPE Accredited Provider with the Commission on Dietetic Registration (CDR #PR001). CPE accreditation does not constitute endorsement by CDR of provider programs or materials. Feedback for this activity can be sent directly to CDR. Professional Development Resources is also a provider with the Florida Council of Dietetics and Nutrition (#50-1635) and is CE Broker compliant (#50-1635 - all courses are reported within two business days of completion).

Download CDR's Critical Thinking Tool - CDR credentialed practitioners must complete and save this form and the certificate of completion should they ever be audited. Failure to include both certificate and completed tool will result in a failed audit and loss of CPE credit. Feedback about the quality of the activity can be sent directly to CDR: QualityCPE@eatright.org

COURSE DIRECTIONS

This online course provides instant access to the course materials (PDF download) and CE test. The course is text-based (reading) and the CE test is open-book (you can print the test to mark your answers on it while reading the course document).

Successful completion of this course involves passing an online test (80% required, 3 chances to take) and we ask that you also complete a brief course evaluation. Click here to learn more.

Have a question? Contact us. We’re here to help!

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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