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How to Teach Nutrition to Kids (Fourth Edition) (20 CPEU / CEU)
How to Teach Nutrition to Kids


 
New Edition! How do you teach kids? And how do you get them excited about nutrition? Veteran school nutrition educator and inspirer Connie Evers, MS, RD, gives you the key in this superb book that's all about understanding how to reach the children in your life. The secret is FIB and she teaches you exactly how to do it! (Hint: it's completely different than teaching adults.) Features:

  • What 'FIB' is, and how to use it to create lasting, enjoyable learning for kids!
  • Nutrition concepts targeted by kids' age and learning area: get techniques and activities to incorporate nutrition into math, science, cooking, language and performing arts
  • Loads and loads of practical activities and ideas, ready to be implemented. Use them at your child's preschool, in your WIC waiting room, in the cafeteria or kitchen, with toddlers through high schoolers--all ages and practice settings are covered!
  • Whether you work in school nutrition, WIC or Head Start, or just want to get your kids to eat better, this is the resource you need for your next nutrition lesson!
“This was a great program with great take home ideas. It definitely encouraged me to reflect on what I learned and apply to my individual needs. I’m already planning to use the ideas with my own kids and for a parent workshop I will be holding in the near future. Great ideas to give parents for at home activities, too. I highly recommend it for WIC and Head Start, too.”
- Mari J., RD, Trumbull, CT

"I really enjoyed the format of the book, the content and how it was presented. I have discussed this book with other moms to encourage healthy eating with their children. I would highly recommend this book and test to other RDs."
- Amy McGorisk, RD, Atlanta, GA

“I liked how the activities are so easy to follow. I now know how to direct teachers to specific activities and how to adapt the activities myself.”
- Tracey Sacapano, RD, Costa Mesa, CA

“I really enjoyed this book. It was easy to read and full of examples and references. I have been toying with talking about nutrition with the children at my kids school on a voluntary basis. This book has really helped me come up with some ideas of how to accomplish this.”
- Joya Kundagrami, RD, Houston, TX

“I really enjoyed this course. There were so many great examples and ideas of ways to teach young children to make healthy food choices. Thank you!”
- J.L., RD, Brooklyn Park, MN

20 CPEU / CEU
240 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!
Our Price: $144.99
Options: Add'l CPE eval/Reporting Form avail - Orrder below.

Product Code: KIDS-01


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Additional CPE eval/Reporting Form: How to Teach Nutrition to Kids [Add $35.00]

 
Additional Information Continuing Education Specifics for Dietitians, Diabetes Educators and other Clinicians Extended Information
 
New Edition! Discover the secrets to educating and inspiring kids to eat healthy food.
Suggested Learning Codes and Additional Information
LNCs Performance Indicators
Level 2
Suggested Learning Needs Codes:
(1000) Professional Skills
(1040) Oral communication skills
(3020) Assessment methodology
(5460) Self-care management (nutritional care)
(6000) Education, Training, and Counseling
(6010) Behavior change theories, techniques
(6030) Education theories and techniques for children
(6060) Learning needs assessment, learning plan development, and evaluation
(6070) Interviewing and listening skills
(7050) Customer focus
2.1 Utilizes appropriate communication methods and skills to meet the needs ofvarious audiences.
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.
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.
10.5.1 Uses a systematic approach to record keeping.
11.3.1 Adheres to the code of ethics of the profession.
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.
14.1.8 Communicates process changes to staff, customers, vendors and other stakeholders.
1.3.5 Identifies and respects economic and socio-cultural factors when determining the goals and wants of the customer.
1.3.7 Recognizes the limits of his/her cultural knowledge, skill and abilities; asks for help when the need is beyond the personal sphere of competence.
1.3.8 Initiates collective efforts with others to implement resources to support culturally-diverse customers.
1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
1.6.1 Considers the financial responsibilityto the organization and the populationserved when making decisions orrecommendations.
2.1.1 Assesses the communication needs ofthe individual, customer or population.
2.1.2 Identifies barriers to effective communication.
2.1.3 Tailors message to meet the needs of the target audience.
2.1.7 Delivers information and opinions in a respectful and professional manner.
2.2.2 Considers and respects the opinions,creativity, values, beliefs and perspectives of others.
2.3.5 Facilitates an understanding and appreciation of the differences among team members and how they each contribute to the team.
3.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.
4.2.2 Reflects on own values, beliefs and biases.
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.
8.4.4 Considers customers choice, beliefs, food sensitivities, allergies, wants and needs.
9.2.1 Assesses learning needs of the individual or target group.
9.3.3 Develops and/or selects culturally sensitive, evidence-based materials that are appropriate to the audience.
9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.
12.4.2 Collaborates with community partners to implement programs based on the assessed needs, values, beliefs, limitations and strengths of the population.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
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.
12.4.4 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.
13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items.
2.1.5 Observes non-verbal cues and responds appropriately.
7.2.3 Communicates the role of sustainable food practices and food insecurities for populations.
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.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
9.1.3 Identifies and analyzes factors that influence behavioral change.
9.1.4 Evaluates factors that influence the learning process and skill building.
9.3.2 Develops and/or selects a variety of learning activities based on a plan of action and outcomes, and the needs of the individual, group, community and population.
9.4.1 Assesses current knowledge and skills of the individual, group, community and population.
9.4.2 Selects and uses appropriate content and teaching methods to meet individual and group needs.
9.4.3 Takes into consideration special needs and disabilities and provides accommodations.
9.4.4 Adjusts education plan to meet the needs of the individual, group and population.
9.4.5 Implements an individualized teaching plan in order to promote, maintain and enhance nutritional health and learning.
9.5.2 Writes new items to be used in data collection for evaluation of learning.
9.5.3 Develops procedures for standardized use of instruments.
9.5.5 Analyzes and synthesizes evaluation data to recommend and make modifications to program.
9.6.7 Determines if further action is required as follow-up to counseling and coaching.
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption.
12.4.5 Provides nutrition information and education to the community.
8.2.4 Imparts knowledge of the importance of physical activity and applies behavior change principles to promote physical activity and decrease inactivity.
9.1.2 Identifies and works to minimize and overcome barriers to learning.
9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching
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.
12.4.3 Utilizes appropriate behavioral change theories, social marketing, behavior economics and communication strategies in the delivery of nutrition programs.
3.3.1 Educates the customer on the availability of nutrition services.
9.1.5 Assesses, evaluates and applies educational theories.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
2.1.6 Evaluates the effectiveness of the communication.
4.2.3 Demonstrates insight into personal expertise and limitations.
6.1.8 Monitors quality of own work and engages in continuing education and professional development to enhance practice knowledge.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
9.2.2 Determines and takes into consideration the literacy level and readability needs of the individual, group and population.
9.2.4 Collaborates with learner(s) and colleagues to formulate specific, measurable and attainable objectives and goals.
9.5.4 Uses evaluation instrument to collect data and assess outcomes of education process.
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.
10.2.12 Establishes new goals and a new plan of care when original or interim goals are met.
11.4.4 Collaborates with others to develop materials and messaging when the required skills exceed ability levels.
14.1.5 Leads and participates in department and organization goal setting in order to align departments goals with organizations strategic plan.
14.1.6 Measures goals and tracks outcomes against established benchmarks to ensure desired goals, standards and regulatory requirements are met.
14.1.10 Advocates and allocates resources to increase staff skills, considering the best interests of the public.
14.4.3 Plans and coordinates staff orientation and training.
2.3.3 Models behaviors that maximize group participation by consulting, listening and communicating clearly.
2.3.4 Promotes a friendly, cooperative environment that is conducive to employees’ sense of belonging.
9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.
9.6.3 Determines the customers expectations and aspirations and manages situations wherein these expectations cannot be met.
9.6.4 Assesses customers readiness to change when applying specific counseling strategies.
10.2.10 Monitors and identifies factors affecting patient progress in meeting goals.
10.3.1 Demonstrates knowledge and applies principles of the informed consent process in accordance with organization policies, protocols and state and federal regulations.
10.3.2 Obtains consent from patients for the involvement of support personnel, students and other providers in the provision of medical nutrition therapy.
10.4.1 Collects information related to the patients use of pharmacotherapy and dietary supplements.
14.4.2 Initiates and participates in recruitment and hiring of staff.
1.1.1 Accepts responsibility and accountability for actions and decisions related to customers.
1.3 Applies customer-centered principles in practice.
1.3.1 Applies strategies that engage the customer in a collaborative approach.
1.3.2 Recognizes the strengths and limitations of a customer.
1.3.3 Builds rapport and trust within the relationship while respecting boundaries.
1.3.4 Communicates the risks; benefits; disadvantages; alternatives; and cost of the proposed treatment plan, contract, and statement of terms or scope of work and confirms customer understanding.
1.3.6 Develops and implements culturally-appropriate strategies when delivering service.
1.6.4 Takes into consideration theCompetencies and Performance Indicatorseconomical status of the customer whenmaking recommendations and ensuringoptimal care.
1.6.5 Advocates for financial support for customers to sustain a nutrition and treatment plan.
3.2.3 Pursues and embraces opportunities to advance practice.
3.2.4 Encourages others to engage in personal and professional development activities for career growth and skill enhancement.
3.3 Advocates for the customer and facilitates acquisition of services and resources.
3.3.3 Collaborates with customers and others to enable access to services.
4.1.5 Recognizes situations where services provided to a customer should be adjusted, limited, modified or discontinued.
6.1.1 Recognizes and identifies systems errors and risk reduction measures.
*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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