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Diet for the Mind
The Latest Science on What to Eat to Prevent Alzheimer’s and Cognitive Decline

Book by Martha Clare Morris, ScD
Study Guide by Wolf J. Rinke, PhD, RDN

12 CPEUs

Book, 274 pgs and Study Guide with 1 Reporting Form, 21 pgs.The creator of the MIND diet provides a science-based guide to eating for a healthy brain, optimal cognitive function, and a reduced risk of Alzheimer's disease. More specifically you will be able to:

  • Recommend nutrients, foods and lifestyle factors that have been shown to lower the risk of Alzheimer’s.
  • Recognize specific brain pathologies typical of Alzheimer’s disease and their causative factors.
  • Help clients better understand how advanced glycation end products (AGEs) impact their brain health and what to do to minimize them.
  • Recommend specific food groups and quantities of foods to achieve brain health.

For more information and customer comments, click here.

Approved/Accepted by CDR, NCBDE

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

SUGGESTED Performance Indicators (PIs):
6.3.11, 8.1.2, 8.1.3, 8.1.4, 8.1.5, 8.2.3, 8.2.4, 8.3.1, 8.3.6, 8.4.1, 8.4.2, 8.4.3, 10.2.5, 10.2.7, 10.4.4, 12.1.1, 12.1.3, 12.2.1, 12.3.1, 13.2.3

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:

12 CPEUs

Diet for the Mind
The Latest Science on What to Eat to Prevent Alzheimer’s and Cognitive Decline

Book by Martha Clare Morris, ScD
Study Guide by Wolf J. Rinke, PhD, RDN

Copyright 2020 Wolf Rinke Associates, Inc. All rights reserved for this self-directed, accredited learning program. Reproduction in whole or part without written permission from the publisher is prohibited.


Rachelle Caves, "I learned a lot of science-back information on diet prevention for cognitive decline."

Renee Stevenson , "The recommendations r/t nutrients that may reduce inflammation and atherosclerosis. Foods that contribute to brain health. Explanation of the MIND diet."

Julie Welsh, "I liked that it validated the Mediterranean and DASH diets while incorporating new idea of feeding your brain to prevent cognitive decline. My patients can benefit from this heart/mind diet concept. Book was well laid out and case studies interesting."

Carol Tomes, "This course is a thoughtful and purposeful adaptation of the DASH and Mediterranean diets, which I have recommended for years to apply current research for prevention of cognitive decline. I also appreciate the recipes."

Linda Luoma, "My favorite so far. Very easily understandable as a dietitian, couldn't put it down. The amount of detail was just enough & provided practical knowledge that will help general population of baby boomers that are looking to keep their mind sharp."


Welcome to the pre-approved, accredited self-study CPE program for Diet for the Mind-The Latest Science on What to Eat to Prevent Alzheimer’s and Cognitive Decline. The program consists of a book of the same title by Dr. Martha Morris and this study guide. This CPE program is designed to provide you with the latest scientific evidence regarding dietary and lifestyle factors that can help your patients and clients prevent Alzheimer’s disease and cognitive decline. It is also designed to help you earn 12 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 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, 3801 Schuylkill Road, Spring City, PA 19475

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 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.


Upon completion of this CPE program you will be better able to:

  • Recall how many people are affected by Alzheimer’s in the United States.
  • Recognize the risk factors associated with Alzheimer’s disease.
  • Explain the benefits of the MIND diet to clients.
  • Recommend nutrients, foods and lifestyle factors that have been shown to lower the risk of Alzheimer’s.
  • Communicate current research findings regarding dementia and Alzheimer’s to clients.
  • Explain the different types of dementia to clients.
  • Help clients recognize what may cause dementia-like symptoms.
  • Identify the defining clinical characteristic of Alzheimer’s disease.
  • Recognize specific brain pathologies typical of Alzheimer’s disease and their causative factors.
  • Explain what causes the brain to be particularly vulnerable to damage.
  • Recommend nutrients to reduce inflammation and atherosclerosis.
  • Recommend specific foods that are known to contribute to brain health.
  • Recommend food groups and quantities of foods that should be eaten every day, and those that should be eaten every week on the MIND diet.
  • Explain which foods confer extra protection for the brain.
  • Apply findings from research to help clients enhance their brain health.
  • Help clients plan meals which promote brain health.
  • Recommend specific foods that should be avoided on the MIND diet.
  • Explain what oils are best to use for specific purposes.
  • Debunk the claim that fresh vegetables are always the best for you.
  • Recognize what other diets are similar to the MIND diet.
  • Explain which studies have shown promising results for lowering the risk of Alzheimer’s disease.
  • Identify specific dietary components of healthy and unhealthy foods of the MIND diet.
  • Help clients better understand how advanced glycation end products (AGEs) impact their brain health and what to do to minimize them.
  • Teach clients how to improve their brain health through nutrition and other lifestyle factors.


Introduction: Where the Heart and Mind Meet
CHAPTER 1: Cognitive Decline and Dementia
CHAPTER 2: Essential Nutrients for the Brain
CHAPTER 3: Foods for Everyday Eating
CHAPTER 4: Foods to Eat Every Week
CHAPTER 5: Brainless Foods That Harm the Mind
CHAPTER 6: Comparing the Mediterranean, DASH, and MIND Diets
CHAPTER 7: Create Your Healthiest Life
CHAPTER 8: Breakfast
CHAPTER 9: Whole Grains
CHAPTER 10: Leafy Greens
CHAPTER 11: Other Vegetables
CHAPTER 12: Beans and Legumes
CHAPTER 13: Seafood and Poultry
CHAPTER 14: Entertaining
CHAPTER 15: Snacks and Desserts


Dr. Martha Clare Morris is the Assistant Provost for Community Research and the Director of the Rush Institute for Healthy Aging and the MIND Center for Brain Health at Rush University in Chicago. She received her doctorate in epidemiology from the Harvard T.H. Chan School of Public Health and is the Principal Investigator of multiple studies that investigate dietary risk factors for the development of Alzheimer's disease, cognitive decline, and other common chronic conditions of older people.


Wolf J. Rinke, PhD, RDN is the president and founder of Wolf Rinke Associates, Inc., a company that has provided high-quality CPE programs to nutrition and dietetics practitioners since 1990.
He earned a BS degree 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 successfully completed a CPE item writing 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.


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

Shauna Del Prete, RDN, CDN, CLT
Registered Dietitian Nutritionist
Staci Leavitt Mind and Body
Oyster Bay, NY

Margaret McGinnis, MS, RDN, CD, CNSC
Clinical Dietitian
Whidbey Health Medical Center
Coupeville, WA

Patricia R. Welch, MPH, RDN
Nutrition Program Officer
Washington, DC

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