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Value of eggs during pregnancy and early childhood

Value of eggs during pregnancy and early childhood

Value of eggs during pregnancy and early childhood

Carrie Ruxton
Carrie Ruxton
on behalf of Royal College of Nursing

$30.00 $ 30.00 $ 30.00

$30.00 $ 30.00 $ 30.00

$ 30.00 $ 30.00 $ 30.00
$ 30.00 $ 30.00 $ 30.00
Normal Price: $30.00 $30.00

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Launch date: 29 Jan 2018
Expiry Date:

Last updated: 27 Aug 2018

Reference: 186384

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Description

The maternal diet is believed to influence infant health, as does diet in early life following the introduction of solid foods. Eggs, commonly available and low in cost, contain nutrients that may be of benefit during pregnancy as well as during weaning. Key nutrients include vitamin D, folate, iodine, selenium and long-chain n-3 polyunsaturated fatty acids (omega-3 fatty acids). Data from a recent nutritional analysis of eggs are presented and put in context with dietary reference values for the UK. The safety aspects of eggs, including food safety and allergy, are also discussed.

Objectives

The aim of this module is to describe the nutritional benefits of eggs for pregnant women and for infants who are being introduced to solid foods. Specific nutrients found in eggs are discussed and put into context alongside recommended intakes, and the role of these nutrients in maternal and infant health.

On completion of this course you will gain an understanding of:
Summarise the nutritional content of eggs, and understand how and why their composition has changed over the years.
Describe the health advantages of including eggs in the diet of pregnant women and infants.
Advise on food safety and allergy issues.
Carrie Ruxton

Author Information Play Video Bio

Carrie Ruxton
on behalf of Royal College of Nursing

Freelance dietician, Nutrition Communications, Cupar, Fife, Scotland.

Current Accreditations

This course has been certified by or provided by the following Certified Organization/s:

  • Royal College of Nursing (RCN)
  • 1.00 Hours

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