Complete Food and Nutrition Guide, 5th Edition Course

Credits: 25
Course Expiration: December 10, 2020
Professional Approvals: CDR, NCBDE, CBDM
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This course contains a wealth of science-based and practical advice in an easy to read style – includes a “must have” reference for registered dietitians nutritionists, nutrition and dietetics technicians registered, and other health care professionals.

This course includes one of the most comprehensive, authoritative, and current reference books available on healthy eating. The guide focuses on choice thus providing readers the opportunity to customize their own plan for healthy eating and includes updated information on the role food and healthy eating habits have in preventing and managing today’s health concerns.

Timely information on the leading health concerns such as obesity, heart disease, diabetes, cancer, allergies and foodborne illness are included. This resource covers healthy eating plans, today’s market place from farm to table, healthy eating advice for every age and stage of life, and advice for common food-related health issues.

Course includes hard copy book and 1 certificate.

Already have the book? Under “Product Options” simply choose “Additional Certificate” to purchase the CPE Self-Study Program.

 

By making this a CPE program, it actually gives credit for the amount of time and education needed with knowing the facility's policies and procdures are current and "best practice". - Brenda Richardson, MA, RDN, LD, CD, FAND
- Policy & Procedure Manual: For Nutrition and Food Service in Healthcare Facilities, 2019 Course

After completing this continuing education course, the learner should be able to:

  1. Identify at least 5 specific key points that help clarify how the Dietary Guidelines for Americans help shape healthy eating patterns.
  2. Understand the connection between diet, exercise and wellness by identifying the number of calories needed based on physical activity level.
  3. Identify the 4 basic rules for food safety.
  4. Recognize at least 3 product-dating, labeling, grading and/or health claim guidelines.
  5. Name at least 3 foods that can increase nutrient density in the diet.
  6. Describe 3 practices that can help prevent food borne illness.
  7. Pinpoint 4 correct statements about dietary supplements, including their relationship to chronic illness, use of probiotics, calcium, iron, and labeling.
  8. Recognize 2 nutrition recommendations for each of these stages of life: pregnancy, infancy, childhood, adulthood and older adulthood.
  9. Isolate at least 2 nutrition recommendations to help in the treatment of hypertension.
  10. Determine at least 2 nutrition recommendations to help prevent cardiovascular disease.
  11. Identify at least 2 nutrition recommendations to help clients/patients with weight management.

This course is approved for: RDNs, NDTRs, CDEs and CBDMs

This course is intended for: RDNs, CDEs, NDTRs, and CBDMs

CDR Activity Number: 137880     Self Study Activity Type: 720 Printed
CPE Level: 1

Suggested CDR Learning Needs Codes:

  • 1070 Leadership, critical and strategic thinking
  • 2070 Macronutrients: carbohydrates, fat, protein, fiber, water
  • 4120 Lifecycle
  • 5410 Client protocols, clinical guidelines

Suggested CDR Performance Indicators:

  • 4.1.1 Demonstrates effective problem solving and professional judgment to address a need.
  • 8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
  • 8.3.6 Keep abreast of current nutrition and dietetics knowledge and trends.
  • 10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.

Additional Learning Needs Codes That May Apply: 2090, 3040, 3100, 6020, 8040

Additional and Performance Indicators That May Apply: 4.1.2

Note: Numerous other Learning Needs Codes and Performance Indicators May Apply.

CBDM

This course is also approved by the Certifying Board of Dietary Managers (CBDM).

Hours: 20 General CE and 5 Sanitation CE

Approval Number: 163881

Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.
CDMs are to retain a copy of the certificate of completion in the event they are audited.

Roberta Larson Duyff is a registered dietitian nutritionist, a Fellow of the Academy of Nutrition and Dietetics, the recipient of the Academy’s prestigious Medallion Award, and a nationally recognized food, nutrition, and culinary expert.  She is the award winning author of more than 17 books.  Her articles and quotes have appeared in many publications, including Better Homes and Gardens, Cooking Light, Men’s Health, Parenting, Shape, USA Today, Vegetarian Times, The Wall Street Journal, O Magazine, WebMD, and many others.  Duyff is a nationally, recognized speaker and has appeared on national media, promoting the “great tastes of good health” and “the power of positive nutrition” to consumers of all ages.