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Academy of Nutrition and Dietetics
Complete Food & Nutrition Guide, 5th Edition
| C312 |
45 CPEUs |
HARD COPY |
Currently out of stock.
New inventory coming soon. |
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The latest edition of the “most trusted nutrition bible” has served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life for over 20 years. It effectively balances a practical focus with the latest scientific information on topics such as:
- Choices for Wellness;
- Food from Farm to Fork;
- Know Your Nutrients;
- Food for Every Age and Stage of Life; and
- Smart Eating to Prevent and Manage Health Issues.
According to Lucille Beseler, 2016-17 president of the Academy of Nutrition and Dietetics “This book serves as an indispensable nutrition and healthy eating guide for the public, as well as an important reference for registered dietitians nutritionists and other health care professionals.”
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To order an ADDITIONAL Reporting Form click below:
| C312F |
45 CPEUs |
REPORTING FORM |
Currently out of stock.
New inventory coming soon. |
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Academy of Nutrition and Dietetics
Complete Food & Nutrition Guide, 5th Edition
© 2024 Wolf Rinke Associates. All rights reserved for this self-directed accredited learning activity. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.
LEARNING OBJECTIVES
Upon completion of this CPE program you will be better able to:
- Counsel the public and answer questions about many common food and nutrition issues;
- Assist consumers (including vegetarians) in creating meal and snack plans that fit the advice of the Healthy Eating Patterns of the Dietary Guidelines for Americans and their individual needs;
- Propose realistic, healthy ways to meet nutrient recommendations;
- Respond to issues related to various food production (conventional, organic, biotechnology) and processing methods (minimal to highly processed, additives, etc.);
- Provide consumers with practical strategies for buying, preparing, and serving safe, nourishing food and drinks;
- Pinpoint potential challenges and solutions for making wise meal and snack decisions away from home;
- Discuss the appropriate use of dietary supplements;
- Advise potential and expectant parents of recommendations for a healthy pregnancy;
- Compare the benefits and challenges of breastfeeding with formula-feeding for both infants and parents;
- Encourage strategies for parents and caregivers that can encourage young people to become healthy eaters;
- Propose solutions to healthy eating challenges that older adults may confront;
- Recommend a healthy plan to help maximize athletic performance;
- Identify factors that help to promote and manage a healthy weight;
- Demonstrate how food labeling can enable clients to make healthy food choices and manage food-related health conditions;
- Apply evidence-based nutrition guidance when counseling clients about preventing or managing some food-related chronic diseases.
ABOUT THE AUTHOR OF THE STUDY GUIDE
Roberta Larson Duyff, MS, RDN, FAND, is a nationally-recognized food and nutrition consultant, author, and speaker, focusing on practical, science-based food and nutrition guidance and communication -- and promoting “the power of positive nutrition” and “the great tastes of good health” to consumers at every age and stage of life.
She is the award-winning author of more than 18 books including the Academy of Nutrition and Dietetics Complete Food & Nutrition Guide; Food, Nutrition, and Wellness for high school audiences, and several children’s books. Her articles, quotes, and recipes have appeared in national media including Better Homes and Gardens, Cooking Light, Men’s Health, 0 Magazine, Parenting, Shape, USA Today, Vegetarian Times, Wall Street Journal, Food and Nutrition Magazine, among others. Duyff is a nationally recognized speaker and has appeared on national and regional media. She has served as a consultant to government, food industry, and educational initiatives, including USDA’s Food and Nutrition Service, the FDA, the National Science Teachers Association, the National Food Service Management Institute, and food and nutrition communications for many food industry and trade organizations.
Roberta has received many awards, including the Academy’s prestigious Medallion Award, delivered its first President’s Lecture, and has received Missouri’s Outstanding Dietitian of the Year and Lifetime Achievement Awards. She currently serves on the James Beard Journalism Awards Committee honoring excellence in food journalism, on the Food Science and Nutrition Advisory Board at the University of Illinois, and as international co-chair of the Global Culinary Initiative of Les Dames d’Escoffier. She has held positions of national leadership in the Academy’s Food and Nutrition Professionals DPG as chair, the Society for Nutrition Education and Behavior (SNEB), among others and currently serves on the SNEB Foundation Board of Trustees.
Roberta earned her B.S. at the University of Illinois and her M.S. in nutrition and education at Cornell University.
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