Welcome to X-TRAIN the eXtension-TRAINer

• Food Biotechnology: Dreams from the fields (for dietitians) - The controversy over the safety of bioengineered crops is moving across the Atlantic from Europe. During this training you will learn: how bioengineered crops are created; which genetically-enhanced foods are sold in grocery stores; what is the environmental impact from these crops; how they are regulated by federal agencies; what we know about the safety of these foods; and the potential benefits to be gained through this technology. Author - Charles Santerre, Purdue University; ADA CPEUs - 1 or 3 hours; CPE Level II; Learning Codes 2000, 2040, 2050, 2060, 2080, 4000; Copyright 2003.
• Flavonoids and Vascular Health (for dietitians) - The health benefits of ‘non-essential’ nutrients along with the increasing cost of medical care have encouraged research into preventive healthcare strategies. These modules will discuss the inverse association between the consumption of plant-food rich diets and the risk for cardiovascular disease is due to a number of factors including flavonoid-induced changes in: oxidant defense mechanisms; vascular reactivity; platelet reactivity; and the immune system. Author – Carl L. Keen, University of California-Davis; ADA CPEUs - 2 hours; CPE Level II; Learning Codes 2000, 2010, 2020, 2040, 2100, 3070, 3080, 3100, 4000, 4040, 4190, 5150; Copyright 2007; Available online only.
• Functional Foods and Cardiovascular Health I (for dietitians) - According to the American Heart Association, coronary heart disease is the single greatest cause of mortality in the United States, with an estimated 650,000 Americans suffering a new coronary attack each year. Diet, exercise, and lifestyle play important roles in prevention of cardiovascular disease. New discoveries in the area of functional foods and cardiovascular disease are presented in this program. These modules discuss five functional foods (i.e, soy, oats, cholesterol-lowering margarines, tomatoes, and fish) and their relationship to cardiovascular health. Additionally, upon completion of training, dietitians will receive a certificate of completion and a Microsoft PowerPoint™ presentation to share with clients. Authors - Clare Hasler, UC-Davis; Susan Kundrat, University of Illinois Urbana-Champaign; Charles Santerre, Purdue University; ADA CPEUs - 3 hours; CPE Level II; Learning Codes 2000, 2020, 2040, 2070, 2100, 4000, 4040, 5160; Copyright 2004.
• Phytoestrogens and Bone Health (for dietitians) - Bone health in post-menopausal women is a cause for concern due to increased risk of fractures related to osteoporosis. Hormone Therapy (HT) is documented to curb the loss of bone associated with age. The Womens Health Initiative Trial (2000) reported an increased risk of cardiovascular disease in women on HT. Concerns related to breast cancer and other possible side effects of HT have hindered acceptance and compliance to HT thus encouraging research to look for alternatives. Phytoestrogens are similar in chemical structure to estrogens and have excited scientific interest as possible alternatives to HT. These modules will introduce the role of estrogens in bone biology and focus on existing epidemiological and clinical data on phytoestrogens and their role in bone health. The extent to which diet can contribute to avenues for enhancing bone health will be explored. Authors - Connie Weaver and Smita Iyer, Purdue University; ADA CPEUs - 2 hours; CPE Level II; Learning Codes 2000, 2010, 2020, 2040, 2070, 2100, 4000, 4040, 4180, 5130; Copyright 2004; Available online only.
• Functional Foods and Cancer Prevention I (for dietitians) - Epidemiological studies suggest that individuals who eat a diet rich in fruits and vegetables have a lower risk for a number of cancers, compared with those that don't eat these foods. This series of modules introduces the idea that whole foods that contain bioactive components may protect against cancers. Included in the presentations are explanations of how these bioactive components act mechanistically. In particular, there are modules that discuss soy products, tomato, broccoli, berries, and tea as potentially important foods for protecting against cancer. Authors - Elizabeth Jeffery, Mary Ann Lila, William Helferich, John Erdman, Susan Kundrat and Anna Keck, University of Illinois Urbana-Champaign; Ruth MacDonald, Iowa State University; Claire Hasler, University of California-Davis; John Finley, USDA-ARS at Grand Forks; Elsa Janle, Dorothy Morre, and James Morre, Purdue University; ADA CPEUs - 3 hours; CPE Level II; Learning Codes 2000, 2010, 2090, 2020, 2100, 3070, 3100, 4000, 4040, 5150; Copyright 2005; Available online only.
• Functional Foods and Cancer Prevention (for nurses) - Epidemiological studies suggest that individuals who eat a diet rich in fruits and vegetables have a lower risk for a number of cancers, compared with those that don't eat these foods. These two modules introduces the idea that whole foods that contain bioactive components may protect against cancers. Authors - Susan Kundrat and Anna Keck, University of Illinois Urbana-Champaign; Continuing education credits - 2.4 hour; Accredited through the Purdue University School of Nursing by the Indiana State Nurses Association and the Commission on Nursing Education (CCNE); Copyright 2005; Available online only.
  
  

• Fish for Your Health: The good and bad about fish (expected Summer 2007)
  
• Botanicals and Eye Health (expected Fall 2007)