Closeout Sale – 50% Off Online CE Courses

Posted on June 26, 2017 by Gina Ulery

Our annual Closeout Sale is here, where you can save 50% on CE courses slated for retirement. But don’t worry, you’ll still have *3 years to complete for credit! (*Course expiration date varies by profession – for everyone except SLPs, you have 3 years to complete. SLPs must complete courses by the designated ASHA expiration date.)

Here are a handful of our newly added Closeout Courses:

Depression is a 1-hour online continuing education (CE) course that provides an introduction to the diagnosis, assessment, and treatment of depressive illness. Everyone occasionally feels blue or sad. But these feelings are usually short-lived and pass within a couple of days. When you have depression, it interferes with daily life and causes pain for both you and those who care about you. Depression is a common but serious illness. Many people with a depressive illness never seek treatment. But the majority, even those with the most severe depression, can get better with treatment. Medications, psychotherapies, and other methods can effectively treat people with depression. Some types of depression tend to run in families. However, depression can occur in people without family histories of depression too. Scientists are studying certain genes that may make some people more prone to depression. Some genetics research indicates that risk for depression results from the influence of several genes acting together with environmental or other factors. In addition, trauma, loss of a loved one, a difficult relationship, or any stressful situation may trigger a depressive episode. Other depressive episodes may occur with or without an obvious trigger. This introductory course provides an overview to the various forms of depression, including signs and symptoms, co-existing conditions, causes, gender and age differences, and diagnosis and treatment options. Closeout course #10-72 | 2014 | 14 pages | 10 posttest questions

Ten Reasons Not to Worry (Too Much) About Malpractice Claims is a 1-hour online continuing education (CE) course that will enable therapists to become clear about the legal definition of malpractice and what it means for them. Using the data available and the opinions of experts – researchers, clinicians, and especially plaintiffs’ attorneys – the author presents ten reasons why the risk of a malpractice claim and its consequences are really not very high. Interspersed throughout are ethical points and risk management tips that enable therapists to adhere to very high standards of care, which add up to the best defense against malpractice worries. This course also addresses some cognitive sets that can cause unwarranted worry and attempts to offer more realistic perceptions on the motivations of clients who sue and those who tend to be litigious. Although suits are improbable, they can happen and are exceptionally distressing and disrupting to professionals. The final section summarizes ways therapists can employ the best ethical practices to prevent lawsuits and use therapeutic skills to manage them when they happen. Closeout course #10-64 | 2013 | 22 pages | 10 posttest questions

Forensic Psychology is a 1-hour online continuing education (CE) course that addresses a variety of forensic psychology topics in the form of 9 archived articles from The National Psychologist. Topics include:

Creating a forensic subspecialty
Veterans treatment courts quickly expanded
Providing mental health services in corrections
Mental health again is issue in gun control debate
Florida adopts Daubert standard for expert testimony
Ethics, psychology and the prison mess
Forensic psychology IS a specialty
The violence carousel keeps going around and around
Forensic opportunities abound.

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This course is intended for psychotherapists of all specialties. Closeout course #10-73 | 2014 | 16 pages | 8 posttest questions

Lewy Body Dementia: Information for Patients, Families, and Professionals is a 1-hour online continuing education (CE/CEU) course that explains what is known about the different types of LBD and how they are diagnosed. Most importantly, it describes how to treat and manage this difficult disease, with practical advice for both people with LBD and their caregivers. Lewy body dementia (LBD) is a disease associated with abnormal deposits of a protein called alpha-synuclein in the brain. These deposits, called Lewy bodies, affect chemicals in the brain whose changes, in turn, can lead to problems with thinking, movement, behavior, and mood. LBD is one of the most common causes of dementia, after Alzheimer’s disease and vascular disease. Dementia is a severe loss of thinking abilities that interferes with a person’s capacity to perform daily activities such as household tasks, personal care, and handling finances. Dementia has many possible causes, including stroke, tumor, depression, and vitamin deficiency, as well as disorders such as LBD, Parkinson’s, and Alzheimer’s. Diagnosing LBD can be challenging for a number of reasons. Early LBD symptoms are often confused with similar symptoms found in brain diseases like Alzheimer’s. Also, LBD can occur alone or along with Alzheimer’s or Parkinson’s disease. This course is intended to help people with LBD, their families, and professionals learn more about the disease and resources for coping. It explains what is known about the different types of LBD and how they are diagnosed. Most importantly, it describes how to treat and manage this difficult disease, with practical advice for both people with LBD and their caregivers. Closeout course #10-76 | 2013 | 21 pages | 10 posttest questions

Bipolar Disorder in Children and Adolescents is a 1-hour online continuing education (CE) course that describes the symptoms and treatments for bipolar disorder (BPD) in children and adolescents. All parents can relate to the many changes their children go through as they grow up. But sometimes it’s hard to tell if a child is just going through a “phase,” or showing signs of something more serious. In the last decade, the number of children receiving the diagnosis of bipolar disorder, sometimes, called manic-depressive illness, has grown substantially. But what does the diagnosis really mean for a child? This course discusses bipolar disorder in children and teens, including signs and symptoms, differences between child/adolescent and adult BPD, diagnostic types, medications for BPD (along with their individual cautions), and other therapies. Closeout course #10-68 | 2012 | 24 pages | 10 posttest questions

Bipolar Disorder in Adults is a 1-hour online continuing education (CE) course that provides a brief overview of the signs and symptoms, diagnostic considerations and treatment options for BPD in adults. Bipolar disorder, also known as manic-depressive illness, is a brain disorder that causes unusual shifts in mood, energy, activity levels, and the ability to carry out daily tasks. Symptoms of bipolar disorder can be severe. They are different from the normal ups and downs that everyone goes through from time to time. Bipolar disorder symptoms can result in damaged relationships, poor job or school performance, and even suicide. But bipolar disorder can be treated, and people with this illness can lead full and productive lives. This introductory course, from the National Institute of Mental Health (NIMH), provides a brief overview of bipolar disorder in adults, including: signs and symptoms; diagnosis; risk factors; and treatment options. Closeout course #10-92 | 2012 | 28 pages | 10 posttest questions

Biology of Aging: Research Today for a Healthier Tomorrow is a 2-hour online continuing education (CE/CEU) course that reviews the research on aging and provides insight into where the science is heading. What is aging? Can we live long and live well—and are they the same thing? Is aging in our genes? How does our metabolism relate to aging? Can your immune system still defend you as you age? Since the National Institute on Aging was established in 1974, scientists asking just such questions have learned a great deal about the processes associated with the biology of aging. Technology today supports research that years ago would have seemed possible only in a science fiction novel. This course introduces some key areas of research into the biology of aging. Each area is a part of a larger field of scientific inquiry. You can look at each topic individually, or you can step back to see how they fit together, interwoven to help us better understand aging processes. Research on aging is dynamic, constantly evolving based on new discoveries, and so this course also looks ahead to the future, as today’s research provides the strongest hints of things to come. Closeout course #20-85 | 2012 | 30 pages | 15 posttest questions

Celiac Disease: Basics & Beyond is a 2-hour online continuing education (CE/CEU) course that explains the basics of celiac disease from prevalence and pathophysiology to diagnosis and management. It also goes beyond the basics by including the dietary treatment of celiac disease from a registered dietitian’s perspective by outlining the steps of the nutrition care process from assessment to monitoring and evaluation. Two case studies are included to assist the health professional in understanding the patient’s perspective from pre-diagnosis to disease management. This course will be informative for anyone with celiac disease as well as registered dietitians and other health professionals who work with patients with celiac disease. Closeout course #20-76 | 2013 | 26 pages | 17 posttest questions

More courses available @pdresources.org!

All offers valid on future orders only. You will have up to 3 years from date of purchase to complete your courses, so feel free to stock up and save. The day you complete your online course test and evaluation is the date that will appear on your certificate of completion.

Professional Development Resources is a nonprofit educational corporation 501(c)(3) organized in 1992. We are approved to sponsor continuing education by the American Psychological Association (APA); the National Board of Certified Counselors (NBCC); the Association of Social Work Boards (ASWB); the American Occupational Therapy Association (AOTA); the American Speech-Language-Hearing Association (ASHA); the Commission on Dietetic Registration (CDR); the Alabama State Board of Occupational Therapy; the Florida Boards of Social Work, Mental Health Counseling and Marriage and Family Therapy, Psychology & School Psychology, Dietetics & Nutrition, Speech-Language Pathology and Audiology, and Occupational Therapy Practice; the Ohio Counselor, Social Worker & MFT Board and Board of Speech-Language Pathology and Audiology; the South Carolina Board of Professional Counselors & MFTs; the Texas Board of Examiners of Marriage & Family Therapists and State Board of Social Worker Examiners; and are CE Broker compliant (all courses are reported within one week of completion).

Celiac Disease and Bone Health

Posted on May 19, 2015 by Gina Ulery

By Marsha McCulloch, MS, RD, LD | Today’s Dietitian

Protecting the bones should take precedence in medical nutrition therapy for patients.

To say that reduced bone density is common in patients with celiac disease is an understatement. In fact, sometimes bone loss is how celiac disease presents to doctors. “About 10% of the people seen in our Celiac Disease Center were diagnosed with celiac disease because of reduced bone density,” says Peter H.R. Green, MD, director of the Celiac Disease Center at NewYork-Presbyterian Hospital/Columbia University Medical Center and coauthor of Celiac Disease: A Hidden Epidemic.

More than 75% of adults with untreated celiac disease and overt malabsorption at the time of diagnosis have bone loss (osteopenia or osteoporosis).1 Bone loss also affects about one-half of patients with subclinical celiac disease (who show minimal, transient celiac disease symptoms) and asymptomatic patients diagnosed with the condition as a result of testing that was prompted by a first-degree relative’s diagnosis.1 However, only in rare cases is osteomalacia, a vitamin D deficiency disease that’s characterized by bone deformities and bone pain in addition to low bone mineral density, part of the initial presentation of celiac disease.2-4

Over time, loss of bone mass translates to increased risk of broken bones.5 A systematic research review published in January in The Journal of Clinical Endocrinology & Metabolism found that celiac disease was associated with a 30% increased risk of any fracture and a 69% increased risk of hip fracture.6 Providing effective, individualized medical nutrition therapy to prevent osteoporosis, and its precursor, osteopenia, to help reduce fracture risk in celiac disease patients requires understanding the ways in which the disease can impact bones.

Connection to Bone Disease

There are several reasons for the elevated risk of reduced bone density in celiac disease, Green says. He lists these factors as: malabsorption of nutrients, such as calcium and vitamin D; secondary hyperparathyroidism; autoimmune factors, including tissue transglutaminase (tTG) antibodies, which possibly impact bone remodeling; and inflammation, including increased circulating cytokines (chemical messengers) that interfere with bone formation.

Related Online Continuing Education Course:

2-Hour Online CEU Course

Celiac Disease: Basics & Beyond is a 2-hour online CE/CEU course that explains the basics of celiac disease from the prevalence and pathophysiology of celiac disease to the diagnosis and management of celiac disease. It also goes beyond the basics by including the dietary treatment of celiac disease from a registered dietitian’s perspective by outlining the steps of the nutrition care process from assessment to monitoring and evaluation. Two case studies are included to assist the health professional in understanding the patient’s perspective from pre-diagnosis to disease management. This course will be informative for anyone with celiac disease as well as registered dietitians and other health professionals who work with patients with celiac disease. Course #20-76 | 2013 | 26 pages | 17 posttest questions

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. Professional Development Resources is also a provider with the Florida Council of Dietetics and Nutrition (#50-1635). Suggested Learning Needs: 3000, 5000, 5110, 5120, 6000

Your 5 Worst Gluten-Free Mistakes

Posted on May 15, 2013 by Gina Ulery

Guest post by Cynthia Sass, MPH, RD

After experiencing some wacky symptoms, I was recently tested for celiac disease, and while the report came back negative, I’ve noticed that I do feel better when I avoid gluten. Many of my clients are in the same boat, but others seek me out after going gluten free and feeling worse, or even gaining weight, which seems to be increasingly common. The truth is, navigating the gluten-free landscape can be pretty darn tricky. Here are five common missteps I see, and how to resolve them.

Not “getting” gluten
One client recently said to me, “I’m not really sure what gluten is, but I know it’s bad, right?” I think a lot of people are a little in the dark about the issue at large, and it is complicated, but in a nutshell, here’s what you need to know: gluten is a type of protein naturally found in wheat (including spelt, kamut, farro, and bulgur) and other grains, like barley and rye. In people who have celiac disease, consuming even small amounts of gluten triggers unwelcome symptoms, including belly pain and bloating. This happens because gluten causes the immune system to damage or destroy villi, the tiny, fingerlike structures that line the small intestine like a microscopic plush carpet. Healthy villi absorb nutrients through the intestinal wall into the bloodstream, so when they become damaged, chronic malnutrition occurs, which is typically accompanied by weight loss and exhaustion. Other symptoms may include bone or joint pain, depression, and skin problems. In people with this diagnosis, the only way to reverse the damage, and the accompanying symptoms, is to completely avoid gluten. People like me, who test negative for celiac disease, may be experiencing a condition called gluten intolerance, or gluten sensitivity, which means that while not celiac, consuming gluten causes bothersome side effects, which can include flu-like feelings, bloating, and other gastrointestinal problems, mental fogginess, and fatigue. Unfortunately, there is no real test for gluten sensitivity at this time, and the symptoms may be related to other issues, including stress (who doesn’t have that?!), which makes it a not-so-black-and-white issue.

Confusing gluten free with wheat free or refined grains
As I noted above, gluten isn’t only found in wheat. I’ve heard numerous people say they eat gluten free, but all they’ve really done is replace foods like white bread with hearty whole grain versions, which may include spelt (in the wheat family), and rye (which, while not wheat, also contains gluten). If you don’t have celiac disease or gluten intolerance, these swaps may make you feel great, and lead to weight loss, because trading refined grains for whole grains ups your intake of fiber, boosts satiety, so you feel fuller longer, and better regulates blood sugar and insulin levels. These are all good things, but, in this case, totally unrelated to gluten.

Thinking gluten free equals weight loss
You may have seen a friend, co-worker, or celebrity suddenly slim down after proclaiming to give up gluten. And while going gluten free may absolutely lead to dropping a dress size (or more), the weight loss is generally caused by giving up foods that contain gluten, which are loaded with dense amounts of refined carbs, like bagels, pasta, crackers, pretzels, and baked goods. Axing these foods altogether, or replaced them with more veggies and healthy gluten-free whole grains, like quinoa and wild rice, automatically cuts excess carbs (which may have been feeding fat cells), ups fiber and nutrients, and results in soaring energy. However, going gluten free can also lead to weight gain.

Loading up on gluten-free junk food
Because gluten free has exploded in popularity, there are dozens of gluten-free options in markets these days, including carb-laden (but gluten free) versions of… bagels, pasta, crackers, pretzels, and baked goods! One popular brand of gluten free cookies pack 60 calories each, more than a “regular” sandwich cookie. And some gluten-free foods are made with refined gluten-free grains, which have been stripped of their fiber and nutrients, like white rice. The bottom line is, simply going gluten free doesn’t guarantee the loss of pounds and inches – quality and quantity still matter most.

Ignoring the rest of your diet
In addition to quality and quantity, balance is critical for feeling well and achieving weight loss. I’ve seen people trade white pasta for healthy whole grains like quinoa or wild rice, but still eat portions that are far too large, and therefore not see weight loss results. Others believe it’s OK to eat unlimited amounts of healthy gluten-free foods, like fruit and nuts. But sadly, any time you eat more than your body can use or burn, even from healthy foods, you create surpluses, which get shuttled straight to your body’s storage units – fat cells.

If you have celiac disease (get tested if you suspect you do, but you’re not sure), you absolutely must avoid gluten, and it’s important to note that it lurks in many products, from salad dressings and seasoning mixes, to vitamins, and even lip balm, so eliminating it completely is a big commitment. And if you think you may be gluten intolerant, try to avoid gluten, and monitor your how you feel. But in either case, the single most important thing you can do is to strive for a healthy, balanced, whole foods diet, the true keys to both optimal health and weight loss.

What’s your take on this topic? Are you confused about gluten free diets? Have you lost or gained weight by going gluten free?

Source: http://news.health.com/2013/05/08/5-worst-gluten-free-mistakes/

Related Online CEU Course:

Celiac Disease: Basics & Beyond is a 2-hour online CEU course that explains the basics of celiac disease from the prevalence and pathophysiology of celiac disease to the diagnosis and management of celiac disease. It also goes beyond the basics by including the dietary treatment of celiac disease from a registered dietitian’s perspective by outlining the steps of the nutrition care process from assessment to monitoring and evaluation. Two case studies are included to assist the health professional in understanding the patient’s perspective from pre-diagnosis to disease management. This course will be informative for anyone with celiac disease as well as registered dietitians and other health professionals who work with patients with celiac disease.

Is Gluten-Free a Lifestyle or a Diet Craze?

Posted on March 11, 2013 by Gina Ulery

By Nanci Hellmich, USA TODAY

Many celebrities, including Miley Cyrus and Gwyneth Paltrow, have talked about a gluten-free diet.

Singer and actress Miley Cyrus has talked about a gluten-free diet.

Perhaps with a boost from such celebrities as Miley Cyrus and Gwyneth Paltrow, the number of Americans showing interest in a gluten-free diet has reached new heights.

Almost a third of adults (29%) in the USA say they want to cut down on the gluten they eat or consume a gluten-free diet, according to new data from the NPD Group, a market research firm. The latest finding is based on interviews with 1,000 adults during the last week of January. Gluten is a protein found in wheat, rye and barley.

That’s the highest percentage since the company began asking the question in 2009.

Some people want to go on a gluten-free diet to lose weight because they’ve heard that’s what celebrities are doing, says Andrea Levario, executive director for the American Celiac Disease Alliance. “What people don’t realize is that many gluten-free products are higher in fat than other products, and people may not lose weight but actually gain weight eating them.”

She says about 1% of the population suffers from celiac disease, which triggers an immune system reaction that causes inflammation in the small intestine when a person eats food containing gluten. Common signs and symptoms of the disease may include diarrhea, iron-deficiency anemia, lactose intolerance, fatigue, joint pain, abdominal pain, migraines, depression, short stature and osteoporosis, Levario says.

“For people with celiac disease, the gluten-free diet is medically prescribed. It is the only course of treatment for this life-long chronic condition. It isn’t a choice; it is a matter of life and death.”

One big problem for people with celiac disease: There’s no standard for gluten-free labeling on products in the USA, she says. “We are looking forward to the administration finalizing one in the near future.”

Some people may have a similar condition called gluten intolerance or non-celiac gluten sensitivity, Levario says. They don’t test positive for celiac disease, yet they have symptoms similar to those in people who have the disease, she says. While celiac disease, wheat allergy, and gluten-intolerance may be treated with similar diets, they are not the same condition, she says.

“Clearly more people are interested in a gluten-free diet than really need it,” says Harry Balzer, NPD’s chief industry analyst.

He thinks the trend is about people’s interest in health and wellness, possibly more than weight loss. “This is the health issue of the day, based on the increase in the number of Americans interested in this subject.”

In practical terms, Balzer says, other NPD data show people are still eating a lot of sandwiches so they’re not skipping bread completely, but they are less likely to have bread with a meal. And when it comes to restaurant meals they are ordering more gluten-free or wheat-free menu items than they were several years ago, NPD found.

Registered dietitian Judi Adams, president of the Wheat Foods Council, says, “we respect all those people who have to go gluten-free, including people with celiac disease or non-celiac gluten sensitivity and some people who have irritable bowel syndrome.

“But the people who are using it as a cleansing diet or calorie-controlled diet are using it as a fad diet, and as we all know fad diets do not work longterm,” she says. “People often gain weight when they go on a gluten-free diet, particularly if they substitute products that are higher in calories, fat and sugar.”

Fiber is just one of the main nutrients people miss out on if they eliminate all grains, she says.

Source: http://www.usatoday.com/story/news/nation/2013/03/05/gluten-free-diet-popularity/1963715/

Celiac Disease: Basics & Beyond will cover the basics of celiac disease including pathophysiology, diagnosis, and treatment. This 2-hour online CEU course will then go beyond the basics by describing how registered dietitians use the nutrition care process to provide medical nutrition therapy to patients with celiac disease. Two case studies are included to assist the health professional in understanding the patient’s perspective from pre-diagnosis to disease management. This course will be informative for anyone with celiac disease as well as registered dietitians and other health professionals who work with patients with celiac disease. Course #20-76 | 2013 | 26 pages | 17 posttest questions

Professional Development Resources is approved by the American Psychological Association (APA) to sponsor continuing education for psychologists; by the National Board of Certified Counselors (NBCC) to offer home study continuing education for NCCs (Provider #5590); by the Association of Social Work Boards (ASWB Provider #1046, ACE Program); by the National Association of Alcoholism & Drug Abuse Counselors (NAADAC Provider #000279); by the American Occupational Therapy Association (AOTA Provider #3159); by the Commission on Dietetic Registration (CDR Provider #PR001); and by various state licensing boards. Click here to view all accreditations.

Celiac Disease: Basics & Beyond – New Online CEU Course

Posted on March 7, 2013 by Gina Ulery

It seems that everybody knows somebody with celiac disease or who is avoiding foods containing gluten. Is this because there is a higher level of awareness and more people are being diagnosed with celiac disease? Or is this because of a rise in popularity of a gluten-free diet and people self-diagnosing celiac disease? A gluten-free diet, the diet prescribed for those with celiac disease, is being touted as a 2013 health trend.

In order to be able to provide care to their clients and patients, both with and without celiac disease, health professionals should understand the basics of celiac disease and a gluten-free diet.

About the Author:

Alexia Lewis, MS, RD, LD/N, is a registered dietitian licensed in the state of Florida. She is the wellness dietitian for the University of North Florida where she does one-on-one nutrition counseling, facilitates healthy eating groups, presents nutrition workshops and cooking demonstrations, and promotes healthy lifestyle habits through food and nutrition. Alexia has also been a nutrition instructor for undergraduate nutrition students at the University of North Florida and has taught Food Fundamentals, Nutrition Education, Nutrition Counseling and Communication, and other classes. Alexia is the president of the Jacksonville Dietetic Association for the 2012-2013 year. Alexia is a nutrition speaker, writer, and blogger (http://alexialewisrd.com) whose goal is “nutrition made easy.”

CE Information:

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Tag Archives: Celiac Disease: Basics & Beyond

Celiac Disease and Bone Health

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Is Gluten-Free a Lifestyle or a Diet Craze?

Many celebrities, including Miley Cyrus and Gwyneth Paltrow, have talked about a gluten-free diet.

Like this: