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Eating on the Wild Side: The Missing Link to Optimum Health (29 CPEU / CEU)
Eating on the Wild Side: The Missing Link to Optimum Health

Take your nutrition knowledge many levels deeper as you learn to eat on the wild side. Although our fruits and vegetables have gotten less nutritious over time, it IS possible to get more nutrition from our fruits and vegetables, provided you know the secrets! Nutrition researcher and New York Times bestselling author Jo Robinson has culled thousands of research articles to give you everything you need to know - for your own family's health and those of your clients! Features:

  • How to choose the most nutritious varieties of fruits and vegetables, and where to find them. Robinson divides the book into chapters devoted to a specific fruit or vegetable family - This deep dive gives you loads of specific tips and advice you can provide your clients
  • How to prepare fruits and vegetables so that they retain - and often increase - their phytonutrient content
  • Easy storage secrets like microperforation which can preserve, and even increase, phytonutrient content and extend the life of our most nutritious produce!
  • Tips for your clients on shopping at farmer's markets and growing their own gardens, plus nutritious recipes clients can use to incorporate the author's tips
  • You'll use this book for your next nutrition education class, wellness presentation, and counseling sessions. Make this "field guide to nutritious food" part of your nutrition library - you'll refer to it over and over
"I loved everything about this book. It was very informative without being overly technical. I appreciated the history of fruits/vegetables and the time the author took to gather all of this data. Excellent class!"
- ML, RD, Plainfield, IL

"This program filled in the gaps in my knowledge about the phyto/bio nutrients that are in the press daily. I enjoyed the historical perspective for our changing food sources. The information was well organized and succinct. I have been talking about the information to my coworkers...I felt energized with the new information I have learned!"
- BV, RD, Gurnee, IL

"Wow...I learned so, so much from this book! All the material is useable and shareable with my patients. I love that I can get CEU's for reading a great book! I continue to use this book as a reference at least weekly...and suspect it will be one of my favorite "go to" books for months to come."
- Melinda Lund, RD, Billings, MO

"The book was very relevant to my daily life. Even with my background as a dietitian, I had limited knowledge about how to pick the most nutritious produce. I also did not know how to prepare that produce once it was purchased. I have many new kinds of vegetables in my refrigerator now and am having great success in the kitchen."
- Katherine Arend, RD, South Bend, IN

"The book was great. I learned so much from it and plan to use examples in my work and in my personal life. Totally enjoyed this learning experience!"
- Diane Blake, RD, Little River, SC

418 pages. Includes CE evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately. See below for suggested learning codes.

Already have the book? Buy just the Evaluation/Reporting Form. Click here to order!
PRICE: $144.99

Additional CE Evaluation/Reporting Form: Eating on the Wild Side [Add $45.00]

Performance Indicators Continuing Education Specifics Extended Information
Brand new! This may be the most important book you read as both a dietitian and food consumer.
Performance Indicators
LNCs Performance Indicators
(1000) Professional Skills
(2000) Science of food and nutrition
(2010) Botanicals, phytochemicals
(2020) Composition of foods, nutrient analysis
(2030) Food preservation, additives, irradiation
(2040) Food science, genetically modified food
(3020) Assessment of target groups, populations
(4000) Wellness and public health
(4120) Life Cycle
(4190) Elderly nutrition
(5190) Diabetes mellitus
(5200) Disordered eating
(5370) Weight management, obesity
(6000) Education, Training, and Counseling
(6020) Counseling, therapy, and facilitation skills
(6030) Education theories and techniques for adults
(6040) Education theories and techniques for children and adolescents
(8015) Cultural/ethnic food and culinary practice
(8018) Environmental, agricultural and technologic influences on food systems
(8030) Facilities layout, planning and design
(8050) Food distribution and service
(8060) Culinary skills and techniques
(8070) Food production, quantity purchasing
(8080) Food styling and food presentation
(8090) Menu planning and development, nutrient analysis
(8100) Food and recipe development and modification
(8110) School foodservice
(8120) Sales, merchandising
(8130) Sensory perception and evaluation of foods and ingredients
(9070) Research instruments and techniques
2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
3.3.1 Educates the customer on the availability of nutrition services.
5.4.2 Uses standardized terminology to describe nutrition assessment data, nutrition diagnoses, nutrition interventions and nutrition monitoring and evaluation.
6.1.7 Evaluates, documents and communicates quality improvement outcomes.
7.1.2 Advocates for and maintains awareness of safety policies and procedures.
7.2.1 Applies knowledge of biological, physical or chemical properties that may cause food to be unsafe for human and animal consumption.
7.2.10 Collaborates with organizations and vendors to develop and implement safety specifications and procedures for the optimization of food and water safety and to provide adequate food storage and supply.
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.
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
7.2.8 Develops and implements food safety and sanitation programs in compliance with state and federal regulations.
7.3.1 Recognizes the environmental implications of infectious diseases, compromised health conditions and outbreaks and identifies and implements required preventive action for public safety.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.2 Implements a plan for continual professional improvement.
8.3.3 Takes action to address deficiencies to enhance practice.
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.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
9.1.1 Demonstrates and applies age-appropriate education principles.
9.1.5 Assesses, evaluates and applies educational theories.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.
9.6.4 Assesses customers readiness to change when applying specific counseling strategies.
9.6.5 In collaboration with the customer, develops counseling or coaching goals.
9.6.6 Assists with resolution of barriers to achieving counseling and coaching goals.
9.6.7 Determines if further action is required as follow-up to counseling and coaching.
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team.
10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.
10.4.2 Applies knowledge of pharmacotherapy and its effect on nutrient absorption, utilization and metabolism when developing and/or revising the plan of care.
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.
10.5.1 Uses a systematic approach to record keeping.
11.2.6 Communicates claims about product and service to customers, identifying validated product ingredients, indications and evidence-based characteristics.
11.3.1 Adheres to the code of ethics of the profession.
11.4.5 Demonstrates an understanding of human sciences related to advertising and marketing.
12.2.1 Identifies determinants of health and their influence on population health status.
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.
12.3.8 Assesses the compatibility of the program goals and objectives with those of the organization and its administration and adjusts accordingly.
12.3.9 Identifies measurable outcomes and indicators for evaluation plan.
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.
12.4.6 Applies and integrates the Nutrition Care Process to meet the complex needs of the target population.
13.1.5 Considers staffing, processes, equipment and layout plans in developing and optimizing workflow.
13.1.6 Adheres to all relevant regulatory guidelines in establishing facility layout and design.
13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items.
13.2.3 Incorporates principles of food science and preparation in recipe development.
13.2.4 Develops menus in consideration of production and service capabilities of facility and staff.
13.2.5 Participates in and coordinates with committees and staff to review and determine purchasing and product needs.
13.2.6 Develops tools and measurements to evaluate menu items, quality of products, costs, nutritional values and customer needs.
13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements.
13.2.8 Seeks and incorporates staff and customer feedback in developing menus and recipes.
14.1.8 Communicates process changes to staff, customers, vendors and other stakeholders.
*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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