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Motivational Interviewing in Nutrition and Fitness (19 CPEU / CEU)
Motivational Interviewing in Nutrition and Fitness (19 CPEU / CEU)


 
Brand New! Finally, an MI book just for nutrition and fitness-oriented counseling. The best part of this book are the MANY case studies, dialogue and examples focusing specifically on food and activity--perfect for the RD! Features:

  • Review of the four processes of MI, as well as the hallmark MI microskills--OARS--all with a special focus on their use with nurition and fitness
  • Special section on using MI in situations commonly encountered by the RD: what to do when you don't have much time with a client, when a client is resistant to change, and how to challenge misinformation clients have.
  • Complete section on applying MI specifically within the nutrition and fitness industries--case studies, loads of common counseling vignettes, practical ideas and much more!
Understand how to apply MI specifically for nutrition, food and activity, and help your clients move toward positive change. Don't wait--get this powerful course today!

I LOVED THIS! I loved how they used examples and gave different ways/scenarios to respond to patients. I already started implementing that day!

-Shannon Aguilar, MS,RD,LD


it was extremely helpful to hear MI used specifically for nutrition. This training will greatly enhance my practice.

-Christine Nejdl RD,LD


The information provided was very useful and will be extremely helpful and even essential to put into practice in our profession.

-Emily Taylor MS, RDN, LD


19 CPEU / CEU
276 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--order below.

Product Code: MINF01


Options:
Additional CPE Evaluation/Reporting Form: Motivational Interviewing in Nutrition and Fitness [Add $35.00]

 
Additional Information Continuing Education Specifics for Dietitians, Diabetes Educators and other Clinicians Extended Information
 
Brand New! Finally: an MI course just for RD/RDNs!
Suggested Learning Codes and Additional Information
LNCs Performance Indicators
(3010) Assessment methodology
(4000) Wellness and public health
(4120) Life Cycle
(4090) Health behaviors: smoking cessation, stress management
(5390) Care planning, documentation, and evaluation (nutritional care)
(5460) Self-care management (nutritional care)
(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 adolescents and children
(6050) Instructional materials development
(6060) Learning needs assessment, learning plan development, and evaluation
(6070) Interviewing and listening skills
(7050) Customer focus
10.1.2 Conducts the nutrition screening to identify patient risks and level of criticality and to direct services.
10.1.3 Works collaboratively with the interdisciplinary team (including NDTRs) to identify and implement valid and reliable nutrition screening to support access to care.
10.2.1 Identifies and selects valid and reliable tools to conduct a comprehensive nutrition assessment.
10.2.10 Monitors and identifies factors affecting patient progress in meeting goals.
10.2.2 Works collaboratively with interdisciplinary team to identify and implement valid and reliable nutrition assessment tools to support access to care.
10.2.4 Integrates foundational dietetics knowledge with critical appraisal of assessment data to diagnose nutrition problems
10.2.5 Develops nutrition prescription to communicate required food and nutrient needs.
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team.
10.2.7 Prioritizes specific nutrition problem(s).
10.2.8 Establishes the plan of care, directly addressing the nutrition diagnosis in collaboration with the patient in defining the time, frequency and duration of the intervention.
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.
10.3.1 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.
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.
10.4.5 Adheres to legislation, regulations, standards and organization policies related to recommending, prescribing and dispensing vitamins and minerals, dietary supplements, functional foods and medical nutrition foods/products.
10.5.1 Uses a systematic approach to record keeping.
11.2.7 Educates project team on nutrition claims using current science and evidence-based literature.
11.3.1 Adheres to the code of ethics of the profession.
12.1.3 Collaborates with community partners and stakeholders in promoting nutritional health and disease prevention.
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.
13.2.2 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.
13.2.6 Develops tools and measurements to evaluate menu items, quality of products, costs, nutritional values and customer needs.
14.1.8 Communicates process changes to staff, customers, vendors and other stakeholders.
2.1 Utilizes appropriate communicationmethods and skills to meet the needs ofvarious audiences.
4.1.5 Recognizes situations where services provided to a customer should be adjusted, limited, modified or discontinued.
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.
7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation. 7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.2.2 Applies knowledge of health determinants when planning, developing and implementing services, programs, meal plans and menus.
8.2.4 Imparts knowledge of the importance of physical activity and applies behavior change principles to promote physical activity and decrease inactivity.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
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.
8.4.1 Plans and designs nutritionally sound meals, menus and meal plans that meet customer needs and demand and that promote health and disease management.
9.4.5 Implements an individualized teaching plan in order to promote, maintain and enhance nutritional health and learning.
*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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