Course Description
Language of Instruction:English|Category: Pre-Hospital Care: Career & Vocational
Students will obtain a strong fundamental understanding of nutrition and how it relates to health in pregnancy.
Professionals will learn how to make dietary recommendations suited to each woman individually rather than blanket recommendations that may not be beneficial for all women.
Upon completion students will be able to counsel with pregnant women in their practice and give them sound, scientifically based information on an optimal diet for pregnancy that reduces the risk of pregnancy complications.
This course will last 2 hours 23 minutes.
This course is ideal for childbirth educators, doulas, midwives and other birth professionals.
Pregnant women will also benefit from this course as well student midwives who are interested in utilizing optimal nutrition to reduce pregnancy complications in their clients.
This course goes above and beyond just basic nutrition information, and discusses in depth nutrition processes such as:
- De novo lipogenesis
- Decidual vasculopathy and its dietary correlations
- Studies on CRP levels and pregnancy complications
- Endothelial dysfunction and
- The inhibition of nitric oxide production which has been found to precede preeclampsia and the role diet has in this process
The course will also be tying in basic nutrition concepts that midwives may learn in basic nutrition classes and expounding on this knowledge to bring a greater understanding of nutrition and the physiology behind proper nutrition. We will also cover a lot of scientific research explaining physiological aspects of nutrition for example: beta galactosidase enzyme and high galactose levels affecting the ovaries. When discussing some vitamins and minerals, we will be discussing new research on the toxicity of certain synthetic supplements in pregnancy and their relation to risks to both mother and baby, phosphoproteins that inhibit iron and studies from the American Journal of Nutrition on prenatal supplementation and pregnancy outcomes. We will also be doing an in depth evaluation of the commonly recommended Brewer diet, how does this diet effect a pregnant woman physiologically, the endothelial cells in the arteries, vasodilation or constriction, nutrient and oxygen delivery to the baby, Cochrane review of several studies on protein supplementation and high protein diets in pregnancy and pregnancy outcomes, inhibition of iron absorption with recommended foods, etc. This actually explains the diet on a much deeper level so midwives have a higher level of nutrition understanding.
About the Teacher:
Tandi Hartle holds a Bachelors degree in Natural Health Science with a concentration in clinical nutrition. She also holds a Certificate in Plant Based nutrition from Cornell University. Tandi has taught nutrition classes at wellness centers, community education programs, and for midwives associations for about 7 years.