Hands-on Nutrition Education: Teaching Healthy Eating Skills through Experiential Learning Course

Credits: 12
Course Expiration: December 14, 2020
Professional Approvals: CDR, NCBDE
Availability:Currently Available
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Learn the benefits of hands on education to engage the learner.

This course includes discussions on motivational interviewing for the learner to achieve empowerment and self-efficacy, outlines and details activities necessary for hands on nutrition education (HONE), discusses core concepts of transforming theory into practice to achieve learning goals, and describes the patient centered approach as it applies to hands on nutrition education. The course also:

  • Details the fundamentals and implementation of a successful supermarket tour.
  • Details the fundamentals and implementation of successful food demonstrations and cooking classes.
  • Outlines materials and equipment needed to conduct hands on nutrition education activities.
  • Details the job description and activities of the educator.
  • Discusses potential challenges the educator may face and how to avoid/minimize them to maintain class engagement.
  • Discusses proposals, budget, and evaluation for hands on nutrition education activities.
  • Discusses the author’s experiences in conducting successful nutrition education programs.
  • Has an extensive appendix including outlines, forms, recipes, equipment list, sample proposal and resources.

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

“As a nutrition and dietetics professor, it is wonderful to see such high-quality educational opportunities for registered dietitian nutritionists. Becky Dorner & Associates provides educational opportunities for topics that are on the cutting edge of nutrition research and practical application.”
- SeAnne Safaii-Waite, PhD, RDN, LD, Associate Professor of Foods and Nutrition, University of Idaho

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

  1. Differentiate between adherence and compliance when helping patients make dietary changes to result in good health outcomes.
  2. Identify client readiness for change and be able to determine the stages of change the client is in at the time of each encounter.
  3. Guide the client to achieve self-efficacy.
  4. Understand and implement hands-on nutrition education (HONE) with clients.
  5. Plan menus, shopping field trips, food preparation demonstrations and cooking classes to meet the needs of the target audience.
  6. Understand and adapt to differences in learning needs of class participants.
  7. Describe and utilize the four core concepts of HONE.
  8. Define and demonstrate the patient-centered approach.
  9. Describe challenges that may occur when developing and implementing HONE activities.
  10. Create a proposal and establish a budget to present the HONE to health care facilities and community organizations.
  11. Understand the benefit of and describe how to implement an effective program evaluation.

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

CDR Activity Number: 137998     Self Study Activity Type: 720 Printed
CPE Level: 1

Suggested CDR Learning Needs Codes:

  • 6010 Behavior change theories, techniques
  • 6050 Instructional materials development
  • 6060 Learning needs assessment, learning plan development, & evaluation
  • 8060 Culinary skills and techniques

Additional Learning Needs Codes that may apply (including but not limited to): 1040, 1130, 3020, 4020, 6030, 6040, 7050, 8080

Suggested CDR Performance Indicators:

  • 8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customer’s physical, social, cultural, institutional and economic environment.
  • 8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
  • 9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching aids.
  • 12.4.5 Provides nutrition information and education to the community.

Additional Performance Indicators may apply (including but not limited to): 3.1.6, 3.3.4, 4.2.1, 4.2.7, 8.3.1, 8.3.3, 8.4.3, 9.1.1, 9.1.2, 9.1.3, 9.1.4, 9.2.1, 9.2.2, 9.2.3, 9.2.4, 9.3.1, 9.3.2, 9.3.3, 9.3.4, 9.4.4, 9.4.5, 9.4.7, 9.4.8, 9.5.1, 9.5.4,11.4.4, 12.4.3, 14.1.6

Additional Learning Needs Codes and Performance Indicators may apply.

Renée Hoffinger MHSE, RD worked in the field of substance abuse for over 20 years at the North Florida/South Georgia Veterans Health System in Gainesville, FL. Since her retirement in 2013 she has been writing about and leading hands-on-nutrition education workshops. She currently serves as the Resource Professional for Addictions for the Behavioral Health Nutrition-DPG and has presented at many conferences and webinars on the topics of diet and substance abuse, HIV/AIDS, and hands-on nutrition education. She is the author of “The Recovery Diet” (Adams-Media, 2012), as well as the hot off the press “Hands-on Nutrition Education: Teaching Healthy Eating Skills through Experiential Learning” (The Academy of Nutrition and Dietetics, 2016). She has also written numerous articles for DPG and other publications. Her major claim to fame is submitting the winning image in the Journal photo contest which appeared on the July 2012 cover.