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Nourish: The Definitive Plant-Based Nutrition Guide for Families

20 CPEUs

An evidence-based, practical resource that explores the many benefits of a plant-based diet and provides you with the tools you need to help your clients feed their families for health and with joy. More specifically you will discover how to:

  • Plan plant-centered diets that promote proper growth, development, and health for all stages of childhood—from pregnancy and breastfeeding all the way through adolescence.
  • Pinpoint potential macro-and micronutrient inadequacies in plant-based diets and suggest solutions to correct them.
  • Recommend plant-based dietary options for children who are picky eaters.
  • Integrate the Plant-Based Plate into nutrition recommendations for growing children.
  • Plus, much, much more.

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T364F 20 CPEUs

Nourish: The Definitive Plant-Based Nutrition Guide for Families

© 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.


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

  • Communicate the potential health benefits of a plant-based diet.
  • Discuss environmental considerations associated with following a plant-based diet.
  • Pinpoint potential macro-and micronutrient inadequacies in plant-based diets and suggest solutions to correct them.
  • Plan plant-centered diets for toddlers, infants, and children that promote proper growth, development, and health.
  • Apply macronutrient and fiber recommendations to families who wish to follow plant-based diets.
  • Apply recommendations for vitamins and minerals to families who wish to follow plant-based diets.
  • Recommend food preparation practices that help make iron more absorbable.
  • Calculate the recommended protein intakes throughout the lifecycle.
  • Integrate the use of growth charts when addressing pediatric weight-related issues.
  • Discuss how family meals can benefit a child’s health and development.
  • Recommend plant-based dietary options to parents who feel their children are picky eaters.
  • Discuss how parents can apply feeding principles to ease fears about picky eating.
  • Counsel parents to plan menus containing foods that the whole family can enjoy.
  • Discuss the importance of family meals.
  • Advise clients how nutrient needs change during pregnancy and lactation.
  • Recommend plant-based protein and calcium sources that would be beneficial during pregnancy and lactation.
  • Formulate a plan for starting solid foods for an infant in a plant-based family.
  • Identify children who want to become vegetarian to mask an eating disorder versus those who have a true interest in protecting animals.
  • Discuss ways to meet vitamin, protein, B12, vitamin D, iron, iodine, and calcium needs throughout the lifecycle.
  • Integrate the Plant-Based Plate into nutrition recommendations for growing children.
  • Propose ways that parents of young children can follow a plant-based diet without excess fiber.
  • Formulate a plan to include healthy plant-based fats in the diets of your clients.


Dr. Reshma Shah is a board-certified pediatrician and an affiliate clinical instructor at Stanford University School of Medicine where she teaches nutrition to pediatric residents. As the nutrition director for the Pediatric Integrative Medicine Fellowship at Stanford, Dr. Shah created nutrition modules that emphasize a plant-based approach to optimizing health and is an active member of the core Integrative Medicine faculty.

She has nearly two decades of experience in primary care pediatrics and has served as an assistant clinical professor at Rainbow Babies and Children's Hospital in Cleveland, Ohio. She currently cares for patients at Santa Clara Valley Medical Center and has additional training and certification in plant-based nutrition and cooking.

Dr. Shah speaks to parent audiences in her local community, including at Stanford University's Health Improvement Program, part of the Stanford Prevention Research Center. She has been an invited guest to speak about plant-based nutrition, nutrition for children, and the importance of family meals.

In addition to her teaching and speaking engagements, Dr. Shah maintains a professional website at reshmashahmd.com and continues to grow her platform on Instagram @reshmashah. She has been a featured guest on the Plant Trainers Podcast, Rouxbe Culinary School, and has written for Forks Over Knives. She is a fellow of the American Academy of Pediatrics and a member of the American College of Lifestyle Medicine and the True Health Initiative.

Dr. Shah obtained her undergraduate and graduate degrees from the Johns Hopkins University and her medical degree from Drexel University College of Medicine. She has received teaching awards at Rainbow Babies and Children's Hospital as well as Stanford University School of Medicine.

Brenda Davis, registered dietitian, is widely regarded as a rock star of plant-based nutrition. Veg News called her “The Godmother of vegan dietitians” and the Complete Health Improvement Program founder referred to her as “The High Priestess of Vegan Nutrition.”

Davis has been a featured speaker at medical and nutrition conferences in over twenty countries on five continents. Among the most exciting adventures include a personal consult and lecture for a member of the royal family and his staff in Saudi Arabia (with colleague, Dr. Michael Greger), a lifestyle intervention demonstration project for the medical community in Lithuania (with colleague, Dr. John Kelly), a keynote lecture to the Tzu Chi Medical Association in Taiwan, lectures for dietitians at national nutrition conferences in Australia, Belgium, Canada, Spain, Taiwan, the United States, and the United Kingdom, and ongoing diabetes intervention research and education in the Marshall Islands. Davis has served as the lead dietitian for this project since 2006. On her last trip to the Marshall Islands (November 2017), she developed a nutrition education curriculum for kindergarten through grade six and trained teachers in all public schools.

Davis is a prolific author with eleven vegetarian and vegan nutrition classics with close to eight hundred thousand copies sold, in fourteen languages. Her most recent works include Kick Diabetes Essentials: The Diet and Lifestyle Guide (Davis, 2019 – in press), The Kick Diabetes Cookbook (Davis and Melina, 2018), Becoming Vegan: Comprehensive Edition (Davis and Melina, 2014) and Becoming Vegan: Express Edition (Davis and Melina, 2013). Becoming Vegan: Comprehensive Edition won the REAL Best of 2014 Book Award, and Becoming Vegan: Express Edition won the Canada Book Award and was a finalist and received honorable mention in the Foreward Book of the Year Award.  Becoming Vegan: Comprehensive and Express Editions have also received a star rating by the American Library Association as the “go-to books” on plant-based nutrition.

Davis has co-authored numerous professional and lay articles. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics. Davis has been promoting plant-based diets since making the transition herself in 1989. Her personal and professional life goals are one and the same – to make this world a kinder, more compassionate place. Davis's work focuses on ensuring that everyone who wishes to be vegetarian or vegan can succeed brilliantly. In 2007, Brenda Davis was inducted into the Vegetarian Hall of Fame.


Jacqueline S. Gutierrez, MS, MSEd, RD, CDN has over twenty-five years of experience helping people to improve their health through better nutrition. She has a bachelor’s degree in Biology from Hunter College, a master’s degree in Medical Biology and Nutritional Science from Long Island University, C.W. Post Campus, and a master’s degree in Secondary Education from Queens College. She also holds a certificate in Adult Weight Management.
Ms. Gutierrez has worked with various individuals and groups including children, adults, developmentally disabled adults, nursing home residents, kitchen supervisors, restaurant managers, and culinary and nutrition students. She is the author and illustrator of the Mineral Springs of Saratoga Springs and Ballston Spa Coloring Book, What Happened to My Strawberry Yogurt?, the Butterfly Garden Coloring Book, and Lisa’s Day Food Guide Coloring Book. In addition, she has written several articles about health and nutrition and has helped other dietitians format and publish their books.
She is currently a freelance writer and illustrator. She served as an adjunct instructor of nutrition and culinary classes at the Art Institute Online and the University of Phoenix. She was a Research Reviewer for the Nutrition Education for the Public DPG, Website Coordinator for the Long Island Dietetic Association, and received the LIDA Excellence in Technology Award. She lives in Saratoga County, NY with her family.

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