Cancer Biology and Dietary Factors

By completing this course participants should be able to:  Recognize the dietary factors that may increase or decrease the risk of cancer and understand the goals of nutrition therapy and nutritional interventions that can aid in the maintenance and improvement of nutritional status in cancer patients and also help in recovery.


Course Objectives

By completing this course participants should be able to:

  • Understand the goals of nutrition therapy and nutritional interventions that can aid in the maintenance and improvement of nutritional status in cancer patients and also help in recovery.
  • Understand the association of cancer and functional foods
  • Identify the biomarkers of cancer and the strategies used for early diagnosis
  • Be able to recognize the dietary factors that may increase or decrease the risk of cancer
  • Understand the environmental effects on food and cancer
  • Understand how immunity can be enhanced by different types of functional foods

Topic Outline of the Course

A. Introduction / Nutrition and Cancer

1. Nutrition and Cancer: Science and Practice

B. Dietary Factors and Risk of Cancer

2. Dietary Factors which may reduce the risk of Cancer

3. Dietary Factors which may increase the risk of Cancer

C. Functional Foods and Cancer/Environmental Effects

4. Common Foods and Functional Foods: Their Association with Cancer

5. Environmental Effects on Food and Cancer

6. Functional Foods Enhancing Immunity

D. Anticancer Effects of Green Tea and Cancer Biomarkers

7. Anticancer Effects of Green Tea (Camellia sinensis)

8. Cancer biomarkers: Strategies for Early Diagnosis

Teaching Methods

The course is a self taught course with an examination and certification of completion. This allows for participants to learn at their own pace and decide for themselves when to take the exam. All resources including syllabus, textbook, powerpoint slides, and PDF files will be provided after purchase as well as a recommended course of action with which to base the studies. The book provides practice quizzes to help you along the way and to provide feedback on your level of comprehension of the material. Once the participant has completed all included chapters, they can take the exam online which, after receiving a passing grade, will provide a printable certification of completion.

Cancer Biology and Dietary Factors - Book Cover

COURSE DATES

Ongoing upon registration


DURATION

8 weeks


LOCATION

Online, Functional Food Institute


ADMISSION REQUIREMENTS

General Biology, Food & Nutrition, or relevent educational/professional experience


REQUIRED TEXT

Functional Foods and Cancer: Cancer Biology and Dietary Factors: First Edition, Volume 3. Edited by Danik M. Martirosyan, PhD and Jin-Rong Zhou, PhD.


ASFFBC MEMBERSHIP

Your course enrollment includes 1 year of free membership to the ASFFBC


INSTRUCTORS

Dolores del Castillo, Ph.D.
Danik Martirosyan, Ph.D.


COST

$595.00 USD


*Partial scholarships and group discounts available

**This course may be completed for Continued Professional Development and may be eligible for tuition reimbursement from your employment institution


Kamon Chaiyasit, PhD, FACN

President of Integrative Nutrition and Herbal Medicine Association in Thailand. He is a Certified Functional Food Scientist, Certificate number: 1001FFC/FFI. The certificate is valid for 3 years, until July 6, 2020

Kamon Chaiyasit 

Danik Martirosyan, PhD

President, Functional Food Center/Functional Food Institute, Dallas, TX, USA; Editor-in-Chief, The Journal of Functional Foods in Health and Disease, Dallas, TX, USA. He is a Certified Functional Food Scientist, Certificate number: 1000FFC/FFI. The certificate is valid for 3 years, until June 1, 2020

Danik Martirosyan