CPE Units: 21
2.1.3 Tailors message to meet the needs of the target audience.
3.1.3 Takes initiative to facilitate change.
3.3.4 Engages in active discussions with others to establish a method to best meet and serve the needs of the customer and the population.
2010 Botanicals, Phytochemicals
2020 Composition of Foods, Nutrient Analysis
2030 Food Preservation, Additives, Irradiation
2040 Food Science, Genetically Modified Food
2070 Macronutrients: Carbohydrate, Fat, Protein, Fiber, Water
2080 Microbiology, Food Toxicology
2090 Micronutrients: Vitamins, Minerals
2100 Nutritional Biochemistry
2110 Physiology, Exercise Physiology
3000 Nutrition Assessment and Diagnosis
3040 Food Consumption, Fluid Balance
3100 Supplemental Nutrients, Botanicals
4000 Wellness and Public Health
4040 Disease Prevention
8000 Food Service Systems and Culinary Arts
8015 Cultural/Ethnic Food and Culinary Practices
8018 Environmental, Agricultural & Technologic Influences on Food Systems
Numerous dietitians requested that we make a course using this book. Dr. Daphne Miller visited farms and a vintner to learn about how the ecology of our food supply is intrinsically linked to the ecology of our bodies. Fascinating nutrition reading!
What an interesting book! I found myself re-reading certain excerpts over and over again. This book was a nice change being written – almost as a story – I found myself intrigued and engaged with an uncharted topic. This book proves to me that stepping outside of my comfort zone can be interesting! SS, MS, RDN 2015
** Note: Several options are available for this product. Prices vary from $114 to $148 depending on number of credits (15 or 21) desired and testing format **
Upon completion of this course, people will be able to:
1. Apply critical thinking to nutrition science and formulate new ideas and research on our food supply.
2. Counsel clients or patients adding new depth to nutrition content in hopes it will improve compliance.
3. Speak with greater authority on farming issues as they apply to nutrition and health.
About the Author
Dr. Daphne Miller, is a practicing family physician and nutrition explorer who had questions about our food supply and farming. She writes well and created a very readable, well researched book.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Integrative & Functional Nutrition Academy Professional