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Book, 218 pgs and Study Guide with 1 Reporting Form, 26 pgs.
This startling CPE program, written by a former food investigator for the Food and Drug Administration, demonstrates that Americans consume numerous food products that contain truly dangerous compounds, including heavy metals, pesticides, and other harmful additives. Backed by research and first-hand experience, the author reveals how the FDA has failed the American public and outlines how you can protect patients/clients by teaching them how to reduce exposure to potentially toxic substances. More specifically you will discover how to:

• Recognize how exposure to heavy metals may contribute to conditions such as ADHD & autism;
  
• Assess organophosphate pesticides (OP) and discuss how co-exposure may impact gene function and lead to risk for neurological and metabolic health conditions;
  
• Recommend foods and feeding for pregnant women and infants to decrease the risk for neurodevelopmental disorders;
  
• Instruct patients/clients about the possible risks associated with adopting a gluten-free diet;
  
• Identify food preservatives found in common foods that are linked to neurological impairment and other healthcare risks.

For more information and customer comments, click here.

Approved/Accepted by CDR

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Performance Indicators (PIs):
3.2.7, 3.3.5, 7.1.2, 7.2.1, 7.2.4, 7.2.5, 7.2.6, 7.2.7, 7.2.8, 7.2.10, 7.2.11, 7.3.1, 8.1.2, 8.1.3, 8.1.4. 8.1.5, 8.2.2, 8.3.1, 8.3.6, 8.4.1, 9.3.1, 10.4.2, 12.1.1, 12.1.3, 12.2.3, 12.4.1, 13.1.7, 13.2.6

DON'T SEE your Performance Indicators Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI as long as it relates to your Learning Plan.
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To order an ADDITIONAL Reporting Form click below:

Copyright 2018 Wolf Rinke Associates. All rights reserved for this self-directed, accredited learning program. Reproduction in whole or part without written permission from the publisher is prohibited.

CUSTOMER COMMENTS

Kristen K. Decker - "This is critical information for everyone to know. A bit more in depth than most could handle, but I see it as so vital to my personal and professional life. Thanks for offering this CE program!"

Yuridia Jimenez - "The information was interesting and I will be making some dietary changes."

Sylvia A. Henry - "I will be able to utilize the information provided in caring for my family and in ensuring healthy choices in the workplace."

Lillian Cruz - "The details provided on the food additives and information on what makes a substance toxic was appreciated. Great to see the research on hyperactivity and autism and good tips for those who do not always have access to organic produce. Thank you."

Tara L. Martel - "This was well-written and an important topic that was written in a really educated way."

Nancy Griffin Koch - "This course was very well cited with peer-reviewed research. The author was not biased and presented very interesting information in a scientific manner. I teach about processed foods in my courses and this is a great help!"

INTRODUCTION AND OVERVIEW

Welcome to the pre-approved, accredited CPE program for Unsafe At Any Meal. The program consists of a book of the same title by Dr. Renee Joy Dufault and this study guide. This CPE program is designed to help you guide your patients and clients toward eating a diet that will reduce chemical and heavy metal exposures and improve their and their family’s health. It is also designed to help you earn 15 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 of 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 re-test yourself until you score at least 80% (40 questions) correct.

After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit online 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

Upon receipt of your CPE Reporting Form, we will email you a Certificate of Completion within 3-5 business days.

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 e-mails 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 accredited, self-directed learning program you will be able to:

• Explain the sources of toxic substances and toxins in food ingredients and the environment;
  
• Evaluate how the chemicals used in food ingredients are related to Western diseases;
  
• Recommend dietary modifications to reduce exposure to potentially toxic substances;
  
• Assess how exposure to toxic substances in the environment or from the diet affect genetic function;
  
• Explain neurological and metabolic conditions that appear to be related to chronic exposure to and bioaccumulation of toxic substances in foods and the environment;
  
• Assess organophosphate pesticides (OP) and discuss how co-exposure may impact gene function and lead to risk for neurological and metabolic health conditions;
  
• Instruct patients/clients about the Upper Limit (UL) guidelines for allowable exposure to food contaminants or other substances;
  
• Discuss how refined vegetable oils are manufactured and processed, and the relationship of intake to the development of metabolic and neurological diseases;
  
• Instruct patients/clients on how to identify and avoid major food allergens on food labels;
  
• Instruct patients/clients how maternal obesity increases the risk for neurodevelopmental disorders in children;
  
• Recommend foods and feeding for pregnant women and infants to decrease the risk for neurodevelopmental disorders;
  
• Explain the manufacturing process for high fructose corn syrup (HFCS), sugar consumption in the U.S., and risk for metabolic and neurological dysfunction from consumption of both;
  
• Evaluate the United States (U.S.) Food & Drug Administration (FDA) regulation of certain synthetic food colors;
  
• Instruct patients/clients about the popularity of gluten-free foods and the possible risks associated with adopting a gluten-free diet;
  
• Identify food preservatives found in common foods that are linked to neurological impairment;
  
• Explain the Standard American Diet (SAD) and its possible health impact;
  
• Identify fish with unacceptably high levels of organic mercury, and recommend safe sources of omega-3 fatty acids;
  
• Discuss health risks associated with caffeine consumption and safe consumption levels;
  
• Explain the U.S. Public Health Service’ s (PHS) recommendations for safe levels of fluoride in drinking water, and how to contact the Centers for Disease Control and Prevention (CDC) to check local water system’s fluoridation policy;
  
• Discuss childhood vaccinations safety and recommendations; and
  
• Recommend to patients/clients’ strategies for creating a safe food environment.

TABLE OF CONTENTS

Acknowledgments
Foreword by Dr. Steven G. Gilbert
Preface
Introduction
1. What Are Toxic Substances?
2. Genes and Your Health
3. Pesticides and Adult-Onset Diseases
4. Ingredients That Add Heavy Metals to Your Body
5. Our Western Diet and Disease
6. Spotlight on Autism and ADHD
7. Food Labeling Practices
8. Creating a Safe Food Environment at Home
Conclusion
Resources
References
About the Author
Index

ABOUT THE AUTHOR OF THE BOOK

ABOUT THE AUTHOR OF THE STUDY GUIDE

Over the past 25 years, Susan Burke March, MEd, RDN, LDN, CDE 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.
Susan has served as Chief Clinical Nutrition Manager at Mt. Sinai Hospital of Queens, New York, and 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 the development of unprecedented features and services that today are commonplace in online weight management programs.
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).
In 2014, she and her husband Ken relocated from Florida to Ecuador’s third largest city, Cuenca. In January 2015, she became the weekly Nutrition and Health Columnist for CuencaHighlife.com, and blogs on SecondNatureNutrition.com about Ecuadorian food, health issues, and nutrition news for the expat community.

ABOUT THE EDITOR OF THE STUDY GUIDE

Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, a company that has provided high-quality CPE programs to nutrition professionals since 1990.
He earned a BS at Drexel University, an MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin, and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Wolf is a past Adjunct Associate Professor, Graduate School of Management & Technology, University of Maryland, and a former Adjunct Faculty Member, School of Continuing Studies, The Johns Hopkins University.
He is the past president of the DC Dietetic Association and has been honored by the Academy with the Award for Excellence in the practice of Management; the Outstanding Dietitian of the Year Award; the Outstanding Service Award; and has delivered the Lenna Frances Cooper Lecture.
At the Academy he has served in numerous leadership roles including Chair, Scholarship Committee, DBC; Chair, Communication Committee, CDR; Chair, Area Coordinating Committee, COE; Chair, COE, and member of the Resource for Education Programs Committee; Honors Committee; CDR, Licensure Panel and Ethical Practices Task Force; CDR; House of Delegates and Board of Directors. He is the author of more than 500 articles, numerous CPE self-study programs, and several popular books including Make It a Winning Life: Success Strategies for Life, Love and Business; Winning Management: 6 Fail-Safe Strategies for Building High-Performance Organizations; and Don’t Oil the Squeaky Wheel and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness.

ACKNOWLEDGEMENTS

Special thanks to the following individuals for their careful review of this CPE program.

Amelia Ferrel, MS, RD, CD
Registered Dietitian
Northwest Weight and Wellness Center
Everett, WA

Margaret Roberts, MS, RD, LDN
Bariatric Dietitian
North Carolina Surgery Specialists-Rex Bariatrics
Raleigh, NC

Adrienne Stakofsky, RD, CDE
Silver Lake Comprehensive Care Center
Staten Island, NY

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