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Slim by Design: Mindless Eating Solutions For Everyday Life
Book by Brian Wansink, Ph.D.
Study Guide by Susan Burke March, MS, RDN, LDN, CDE
| C261 |
28 CPEUs |
HARD COPY |
DISCONTINUED
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Book, 312 pgs and Study Guide with 1 Reporting Form, 24 pgs.
In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink, of Mindless Eating fame, introduces groundbreaking solutions for designing our client's most common spaces so that they can make positive changes in how they approach and manage their diets. Wansink presents compelling research that makes healthy eating mindlessly easy. Upon completion of this CPE program you will be better able to:
- Assist clients in identifying specific physical and organizational changes to eat better.
- Make recommendations for parents to help their children choose more healthful fast food
- choices.
- Suggest ways that clients can shop more healthfully in grocery stores.
- Assist clients in identifying weight management strategies when dining out.
- Recommend components of effective corporate wellness programs.
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SUGGESTED Learning Need Codes:
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SUGGESTED Performance Indicators (PIs):
2.1.3, 4.1.2, 6.1.2, 6.3.11, 8.1.1, 8.1.2, 8.1.4, 8.1.5, 8.3.1, 8.3.6, 8.4.5, 9.1.3, 10.2.5, 10.2.7, 10.2.9, 13.2.3
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Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
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To order an ADDITIONAL Reporting Form click below:
| C261F |
28 CPEUs |
DISCONTINUED |
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Slim by Design: Mindless Eating Solutions For Everyday Life
Book by Brian Wansink, Ph.D.
Study Guide by Susan Burke March, MS, RDN, LDN, CDE
©2015 Wolf Rinke Associates. No part of this
publication may be reproduced, stored in a retrieval system, or transmitted
in any form or by any means, electronic, mechanical, photocopying,
recording, scanning, or otherwise, without the prior written permission
of the Publisher.
CUSTOMER COMMENTS
Mary Lisa Underwood: "The book is an excellent reference tool. The studies were interesting regarding behavior and food. Liked the case studies being set up as a variety of job situations."
Rebecca Rolph: "I especially liked the practical information including suggestions for re-designing the layout of kitchens and food sales areas of cafeterias, etc."
Litia Wellmon: "It was very interesting material and things I had not thought about before reading the book. I alos thought the questions related well to the material. There are many things I can implement into my life and others after reading this book."
Pamela Kosorok: "The subject is very timely. I liked all the ideas and the simplicity of changes that can help people choose healthier food. I liked that the questions were all based on case studies."
Rebecca Rolph: "I especially liked the practical information including suggestions for re-designing the layout of kitchens and food sales areas of cafeterias, etc."
OVERVIEW AND INTRODUCTION
Welcome to the pre-approved, accredited CPE program forSlim By Design. The program consists of a book of the same title by Brian Wansink, PhD, and this study guide. The CPE program is designed to help you understand the impact the environment has on clients' weight and health, and to effectively counsel clients and patients on how to make changes to their food radius, and to modify strategic physical and organizational factors in their homes, restaurants, supermarkets, workplaces and schools to achieve better health. It is also designed to help you earn 28 Level 2, Continuing Professional Education Units (CPEUs).
To get the most out of this CPE program, it is suggested that you adhere to the following four steps:
- Review the objectives in this study guide.
- Read and study the book.
- Assess what you have learned by answering the self-assessment questions in this study guide.
- Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% (40 questions) correct, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM in front of this study guide. If you scored less than 80% correct, re-read the appropriate sections of the book and until you score at least 80% correct
After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit on-line at www.easyCPEcredits.com.
Or fax to: (410) 531-9282,
Or mail to: Wolf Rinke Associates, 721 Valley Forge Road #486, Valley Forge, PA 19481
We will email your Certificate of Completion.
When you submit your CPE Reporting Form to us via www.easyCPEcredits.com, fax, or mail be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your email address clearly.
To ensure that our emails are delivered to your inbox (instead of your junk/spam folders), please add cpesupport@wolfrinke.com to your Address Book or Safe List of allowed email senders. Also, be sure to allow attachments from this email address.
LEARNING OBJECTIVES
Upon completion of this CPE program you will be better able to:
- Apply the World Health Organization's guidelines to assess normal weight, overweight and obesity.
- Discuss pros and cons of "going on" weight loss diets vs. making significant small changes.
- Define "food radius" and explain the influence on a person's food habits and consumption.
- Discuss how a Slim By Design home makeover can help clients eat better by changing their environment.
- Assist clients in identifying specific physical and organizational changes to their kitchen environment to eat better.
- Discuss how dining without distractions helps to decrease overeating.
- Explain how dishware and serving tools can influence consumption, and make recommendations for replacement to achieve weight loss goals.
- Recommend physical and organizational modifications to improve diners' choices in cafeterias.
- Discuss how following the "Restaurant Rule of Two" can aid weight management when dining out.
- Make recommendations for parents to help their children choose more healthful fast food choices.
- Suggest ways that clients can shop more healthfully in grocery stores.
- Identify how implementing half-size portions can improve nutrition while maintaining or increasing profits.
- Discuss how customers read menus, and suggest menu modifications to promote healthy food sales.
- Explain how menu names influence food sales, and assist clients in ordering healthfully.
- Assist clients in identifying weight management strategies when dining out.
- Recommend physical and operational modifications to help shoppers choose healthy foods more "mindlessly".
- Promote a proven healthy foods labeling system to assist shoppers in making healthy choices.
- Recognize that unhealthy employees incur a disproportionate amount of health insurance costs.
- Recommend components of effective corporate wellness programs.
- Assist clients in eating more healthfully at work: at their desks, in the cafeteria, when dining out with clients.
- Recommend physical and organizational modifications to school lunchrooms to help children choose more healthful foods "mindlessly".
- Suggest specific tray line modifications to promote more fruits and vegetables.
- Define "reactance" in relationship to promoting healthy foods and behaviors.
TABLE OF CONTENTS
Introduction
ONE: MINDLESS EATING SOLUTIONS
Your Food Radius
Nobody Wants Us to Bo Fat
Chinese Buffet Confidential
Starting Small to Get Slim
Sixteen Pounds from Happiness
Becoming Slim by Design
TWO: YOUR SLIM FOR-LIFE HOME
Fat-Proofing the Rich and Famous
The Syracuse Study
Step One: The Kitchen Makeover
Step Two: Tablescape Redesign
Step Three; Snack-Proofing
Scoring Big at Home
THREE: RESTAURANT DINING BY DESIGN
In Praise of Leftovers
Show Me to a Slim Table
One Antidote for Fast-Food Fever
"Can I Take Your Order?"
Half-Plate Profits
Smaller and Taller
Bread and Water
Faster Food and Happier Meals
What Would Batman Eat?
Transforming a Town
Is Your Favorite Restaurant Making You Fat?
FOUR: SUPERMARKET MAKEOVERS
The Desserted Island of Denmark
Half-Cart Solutions
Healthy First and Green Line Guides
Wide Aisles and High Products
Groceries and Gum
Lights, Stars, Numerology!
Using the Half-Plate Rule
The Three Checkouts
Back to Bornholm
How Your Grocery Store Can Make You Slim
FIVE: OFFICE SPACE AND WORKPLACE
Move Away from the Desk
Rethinking Corporate Wellness
Break-Room Makeovers
Trimming the Google-Plex of Food
Cafeteria Cuisine
The Company Health Club
Coaching and Weight-Loss Programs
Would You Sign a Health Conduct Code?
Design Your New Boss's Job Description!
Think Summer Camp, Not Boot Camp
SIX: SMARTER LUNCHROOMS
School Lunch 101
When Chocolate Milk Attacks
More Fruit by Design
The Salad Bar Solution
Lunch-Line Redesign, MTV-Style
What's Your Lunchroom Score?
The Lunchtime Report Card
Designing a Smarter Lunchroom Tray
Helping Your School Become Slim by Design
SEVEN: SLIM BY DESIGN FOR LIFE
From Can't to CAW
From Me to We
Getting Started
Design Trumps Discussion
Sample Scripts
Make It Happen
ACKNOWLEDGMENTS
NOTES
INDEX
ABOUT THE AUTHOR OF THE BOOK
Brian Wansink, Ph.D., is a Professor and the Director of the famed Cornell University Food and Brand Lab, where he is a leading expert in eating behavior. He is the author of Mindless Eating: Why We Eat More Than We Think, as well as three professional books and more than two hundred peer-reviewed journal articles. He was the 2011-12 president of the Society for Nutrition Education and Behavior, and in 2007 he was the White House appointed USDA executive director in charge of the Dietary Guidelines for 2010 and the Food Guide Pyramid (MyPyramid.gov). Wansink lives with his family in Ithaca, New York, where he enjoys both French food and French fries.
ABOUT THE AUTHOR OF THE STUDY GUIDE
Over the past 25 years Registered and Licensed Dietitian Susan Burke March has made her personal passion for healthy living and smart weight management her vocation. Susan holds undergraduate and graduate degrees in nutrition and education, is a certified diabetes educator, and holds advanced certificates of training in Adult Weight Management (Levels 1 and 2) and Childhood and Adolescent Weight Management. She served as Chief Clinical Nutrition Manager at Mt. Sinai Hospital of Queens, New York.
Susan is the former Vice President of Nutrition and Chief Nutritionist for eDiets.com, a leader in the online weight management program arena. She led the nutritional development of a roster of healthy weight programs, and spearheaded development of unprecedented features and services that today are commonplace in the online weight management industry. Susan served on the board of the Weight Management Dietetic Practice Group of the Academy of Nutrition and Dietetics, and as a spokesperson for the Florida Academy of Nutrition and Dietetics.
Susan is the author of the practical and informative book Making Weight Control Second Nature: Living Thin Naturally (Mansion Grove House, 2009) and the accompanying 26-CPEU study guide published by Wolf Rinke Associates (2010). She is currently living in Cuenca, Ecuador, where she's blogging about nutrition and local food, and studying Spanish.
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