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March CPE Monthly
Family Approaches to Weight Management
This continuing education course explores adult and pediatric weight management through the lens of family-based programs. Effectiveness, barriers, and implementation structures are discussed.
Avoidant/Restrictive Food Intake Disorder: Review and Guidelines for Treatment
This continuing education course discusses avoidant/restrictive food intake disorder (ARFID), the most recent classification method that attempts to eliminate difficulties that have existed in diagnosing and treating feeding disorders. It reviews ARFID in the greater context of feeding disorders and examines potential issues affecting diagnosis.
The Dietitian’s Role in Medical Cannabis Consulting
This continuing education course reviews the history of medical cannabis use, the endocannabinoid system, compounds in cannabis, delivery methods, scientifically supported uses of medical cannabis, safety and precautions, and the current and future roles of the RD in medical cannabis consulting.
The Health Benefits of Beans
This continuing education course examines the current evidence relating to beans' health benefits, nutrient composition, and cooking methods and shares strategies RDs can use to help clients incorporate beans into their diets. |
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Spring Fling: A Journey Through the Seasons — Making the Most out of Seasonal Produce and the Complementary Herbs and Spices That Accompany Them
With the arrival of spring, local produce starts to make its return to market. In this Part 2 of a 4-part webinar series, Spring Fling, on Wednesday, April 18, 2018, from 2-3 PM EDT, Shayna Komar, RD, LD, and Chef Nancy Waldeck will provide recipes, tips, and ideas for RDs to use to guide their clients in using seasonal produce.
If you missed Part 1: Winter Wonderland on January 31, 2018, don't worry! Register for the recorded version plus the remaining 3 parts at a discounted rate of $60 by adding all 4 webinars to your shopping cart and applying coupon code SEASONSMIX at checkout! Please note: this discount applies only to non-CE Club Members.
The Role of Nutrition in Infertility: Evaluating the Research
This 1 CEU live webinar by Elizabeth Shaw, MS, RDN, CLT, CPT, on Tuesday, April 24, 2018, from 2-3 PM EDT, is intended to serve as a resource for RDNs who are unfamiliar with reproductive nutrition recommendations and are interested in guiding patients with a nutrition plan that is conducive to conception. Register Now » |
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Eating Beyond the Headlines: Sorting Evidence from Emotion
This complimentary 1 CEU recorded webinar, presented by Neva Cochran, MS, RDN, LD, FAND, examines some of the current popular nutrition topics in the news and the real scientific facts behind them. Sponsored by The Egg Nutrition Center. Register Now »
Family Meals Matter: Barriers, Benefits, and Strategies for Eating Together
This complimentary 1 CEU recorded webinar, presented by Liz Weiss, MS, RDN, explores the benefits of, barriers to (some of them may surprise you), and creative and doable strategies for nurturing family mealtime. Sponsored by The Food Marketing Institute Foundation and National Family Meals Month™. Register Now » |
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| We're celebrating this March with a 30% discount on courses in our Learning Library about Food & Nutrition Policy and Sustainability. Choose any applicable courses and apply the coupon code MARCH30 at checkout. Offer valid through March 31, 2018, at 11:59 PM EDT. Learn more » |
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Can Lifestyle Changes Improve Erectile Dysfunction?
This 2 CEU course explores specific lifestyle risk factors associated with erectile dysfunction and whether the condition can be improved by modifying them. Expires for credit on 4/8/18 at 11:59 PM EDT.
Recorded Webinar: Food Truths From farm to Table: 25 Surprising Strategies to Help Clients Shop and Eat Without Guilt
This 1 CEU recorded webinar by Michele Payn, CSP, and Leah McGrath, RDN, LDN, provides strategies that dietitians can use to assist clients in avoiding confusion in the grocery store. Michele takes you behind the scenes of today's agriculture in the U.S. and Canada to unveil why food is raised the way it is and to bring clarity and common sense to the food conversation. Together, Michele and Leah provide you with guidance to assist clients in making food decisions based on their own social, ethical, environmental and health standards. Expires for credit on 4/17/18 at 11:59 PM EDT. |
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