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Core Concepts in Mindful Eating: The Professional Edition (32 CPEUs)
Core Concepts in Mindful Eating: The Professional Edition (32 CPEUs)

Brand New! The resource you've been waiting for! Gain the essential foundational groundwork for truly understanding mindful eating, and building your practice with it from the ground up! This book is the culmination of years of study, research and practice of preeminent ME experts. It features the conceptual underpinnings of ME, fused with the spirit of gratitude, and incorporates thousands of hours of experience working with clients and health professionals. Begin or expand your understanding of the core concepts of mindful eating here. Includes:
  • Why Mindful Eating? Understanding the rationale behind this simple, yet profound approach, and how to convey it to your clients
  • Core elements of mindful eating, and how to use them with your clients, using Motivational Interviewing as the counseling framework
  • The essential emotional preconditions of MI: the spirit of non-judgement, the importance of self-kindness the eating experience: sensory and emotional, and how to help your clients pay attention to and enhance it how to identify needs and create intentions
  • Loads of activities to use with clients and to help you become a better counselor: Mind Mapping, Becoming All EARS, “Nice Pants!” and many more!
  • Megrette's creative genius shines through in every aspect of this book, from the clarity of the language, to the humor of the examples, to the extensive counseling dialogue and just-right activities you can start using with your clients tomorrow! Get this book and watch it form the foundation of your counseling approach with all types of clients.
  • Printed book with CE Evaluation/Reporting Form - Submit online & receive your CE certificate of completion immediately

This is a phenomenal book that will provide extremely useful information for the dietetics profession. It is thorough and so well-thought out.

- Angelina Maia, PhD, RD., Motivational Interviewing trainer

The activities encourage and facilitate a forum for deeper reflection of what's needed to change behaviors.” The book is very practical and comprehensive.

- Nancy Mcgrew, RD, Haines AK

The activities and approaches give the client an opportunity for a different form of self-expression. It is a wonderful opportunity for carrying the conversation further.

- Celia Harkey, RD, Mayflower AZ

The topic and information are directly related to the counseling I do each day. I found this information very helpful.

- Alison Megliola, MS, RD, Los Angeles CA

PRICE: $179.99
FORMAT: Print Book - 225 Pages
PUBLISHED: Apr 12th, 2017
EXPIRES: Today's date in 2021

Additional CE Eval/Reporting Form: Core Concepts of Mindful Eating [Add $50.00]

Performance Indicators Continuing Education Specifics Extended Information
Brand new! Finally: the foundations of mindful eating concepts, research and best practices in a comprehensive yet practical format.
Performance Indicators
LNCs Performance Indicators
(1000) Professional Skills
(1130) Verbal communication skills, presentations
(3020) Assessment of target groups, populations
(4000) Wellness and public health
(5190) Diabetes mellitus
(5370) Weight management, obesity
(6000) Education, Training, and Counseling
(6020) Counseling, therapy, and facilitation skills
(6030) Education theories and techniques for adults
1.3.3 Builds rapport and trust within the relationship while respecting boundaries
2.1.5 Observes nonverbal cues and responds appropriately
2.1.7 Delivers information and opinions in a respectful and professional manner
2.1.1 Assesses the communication needs of the individual, customer or population
3.2.2 Participates in professional and personal development activities for career growth and skill enhancement
3.3.1 Educates the customer on the availability of nutrition services
4.1.1 Demonstrates effective problem solving and professional judgment to address a need
5.2.5 Instructs or advises others on the use of clinical information systems, nutrition informatics tools and other technology topics
5.2.7 Suggests, develops and/or implements innovative enhancements and new software platforms, applications and technologies to meet the needs of the target group and the environment
6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers
7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization
7.1.4 Takes action on identified risk to self, staff, customer, public and organization
7.2.2 Develops and provides education and counseling on safe food-handling and sustainable practices to prevent and minimize contamination
7.2.3 Communicates the role of sustainable food practices and food insecurities for populations
7.2.4 Identifies and analyzes insecurities in food and water system
7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety
7.2.7 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, customers, public and organization
7.3.1 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation
7.3.2 Develops, implements and maintains policies and procedures to address infection prevention and control
7.3.3 Increases awareness of infection prevention and control for self, staff, customer, public and organization
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice
8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population
8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customers physical, social, cultural, institutional and economic environment
8.3.3 Takes action to address deficiencies to enhance practice
8.1.5 Applies medical nutrition therapy in disease prevention and management
8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population
8.3.4 Enhances knowledge to foster career advancement
8.3.5 Keeps abreast of changes in practice and within practice environments that affect scope of practice
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends
8.3.7 Integrates new knowledge and skills into practice
11.4.3 Ensures advertising information is balanced, accurate and in the public's best interest
12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness
12.2.1 Identifies determinants of health and their influence on population health status
12.2.4 Identifies available resources and funding opportunities
12.2.7 Utilizes applicable databases to analyze and assess variables associated with the target population
12.3.2 Applies community-based and population-based models and theories in the development of programs and/or interventions
12.3.3 Takes into consideration any population and environmental disparities (health, availability, finances, access) when developing programs
12.3.4 Collaborates with community partners to design the program
12.3.6 Prioritizes goals and objectives based on level of importance and the ability to change the health problem
12.3.7 Documents social and epidemiological findings and the availability, accessibility, timetable, budget implications and allocation of the programs priority goals and objectives
12.4.2 Collaborates with community partners to implement programs based on the assessed needs, values, beliefs, limitations and strengths of the population
12.4.4 Identifies and implements strategies for reaching individuals and populations in collaboration with stakeholders
12.4.5 Provides nutrition information and education to the community
12.4.6 Applies and integrates the Nutrition Care Process to meet the complex needs of the target population
12.5.1 Develops or contributes to an evaluation process and/or cost-benefit analysis to determine the effectiveness and outcomes of the program
12.5.4 Develops recommendations considering evaluation data, needs of the population, trending data, cost-benefit analysis and funding source
13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items
14.1.10 Advocates and allocates resources to increase staff skills, considering the best interests of the public
14.2.7 Negotiates payment and reimbursement for customers/patients in order to promote access to care
*NOTE: All Skelly Skills CE courses expire three years from date of purchase. (You have three years to complete the CPE program once you purchase.)

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