Creating Healthy and Sustainable Food Systems for the Future Course

Required Reading!
Creating Healthy and Sustainable Food Systems for the Future CPE Self-Study Short-Course
Course Expires May 31, 2024
Credits: 2
Accreditations: CDR
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Learn to effectively counsel patients on food systems and sustainability with this case based self-study course! 

This continuing professional education self-study course includes required reading which discusses investigating the current food consumption patterns and the effectiveness of national dietary guidelines in G20 countries in comparison to the Planetary Health Diet. The potential to move toward a healthier and more sustainable diet through reduction of greenhouse gas emissions is reviewed. Of note, the modeling utilized in this report draws from an academic research paper (link included in the course document).

This CPE course will familiarize the participant with recent recommendations and research regarding food systems and sustainability, in preparation for effectively counseling patients on this subject and serving as an advocate for environmental health policies. The CPE program requires the learner to apply the information in the Guideline document to a case-study based exam.

The course includes case study-based questions to assess knowledge and understanding of content and require the learner to apply the information as if implementing it in practice.

Purchasing Options:  This is available as Additional Certificate only. Includes a link to the required reading in the course document, electronic test, and 1 certificate with passing grade.

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

  1. Demonstrate knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
  2. Master and maintain current and evidence-based knowledge that applies to sustainable food systems.
  3. Lead the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
  4. Advocate for and promote food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.

This course is intended for: RDNs and NDTRs

CDR Activity Number: 166737 Self Study Activity Type: 720 Printed
CPE Level: II

Suggested CDR Performance Indicators:

  • 6.8.1 Masters and maintains current and evidence-based knowledge within subject areas.
  • 8.1.5 Demonstrates knowledge of nutrient requirements throughout the lifespan, and their role in health promotion and disease prevention.
  • 10.3.9 Leads the implementation of nutrition interventions in collaboration with clients/patients and the interprofessional team.
  • 12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.

Note: Numerous other Performance Indicators may apply.

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. This course exam includes 10 questions. Upon passing the test, the learner can download and print the certificate.

Required Reading for this Course: Diets for a Better Future: Rebooting and Reimaging Healthy and Sustainable Food Systems in the G20 published by EAT-Lancet Commission (a link to the document is included in the downloadable course document).

Disclaimer: The text/book associated with this course is required solely for the course taker to learn the underlying principles that will be applied in taking a case-study based exam. Neither the authors nor the publishers of the text/book have contributed to or endorsed this course.

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This CPE program provides a primary example of the importance of nutrition in today's climate, especially with growing concerns for the environment. This course simplifies how as nutrition professionals, we can make a case for the impact and necessity of adopting a more plant-based diet with our patients and how these changes now can make a significant difference in the future.
- Creating Healthy and Sustainable Food Systems for the Future CPE Self-Study Short-Course
Stacey Phillips, MS, RD

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