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The Blue Zones Solution: Eating and Living Like the World's Healthiest People (16 CPEU / CEU)



 
Brand new! "Blue Zones" are hot spots of longevity and good health around the globe--and what their inhabitants do on a daily basis will inspire you and your clients to take food and lifestyle changes to a whole new level, to live longer and healthier lives. Told through fascinating stories, this book also provides case studies of US communities who have 'Blue-Zoned' their way to better health, pounds shed, and happier and more vibrant lifestyles. You'll learn:

  • Characteristics of Blue Zones around the world
  • How to identify and analyze the "Power Nine" for their impact on longevity
  • The nutritional and lifestyle Blue Zone aspects that correlate strongly with longevity and quality of life, including 44 'Blue Zones Foods' that centenarians eat to live to 100
  • Plus: practical ideas you can give your clients, including 77 easy and delicious 'longevity' recipes, plus checklists for helping clients makeover their kitchen and home, as well as strategies to 'Blue Zone' your own community or organization to make it healthier!
  • Perfect for wellness and corporate dietitians, supermarket and private practice RDs, and WIC/public health nutritionists.
"Blue Zones is an incredible book, full of so much useful information! Thank you for a very enjoyable CE project!"
-Deborah Thoresen, RD, Morro Bay, CA

"I very much enjoyed this self study program and have incorporated what I've learned into my daily life."

-Kathy Mitchell, RD, East Stroudsburg, PA

"It was informative and useful information from a professional standpoint as well as a personal one.Thank you for the high quality and interesting programs you have put together."
-Mary Laumeyer, RD, Duluth, MN

"
I have more and more requests about how to live longer and healthier so this will definitely help me help my clients. My only complaint is that it was too short. I want more info!"
-Tammy Coselli, RD, Miami Beach, FL

16 CPEU / CEU

319 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: $134.99

Product Code: BZ-01


Options:
Additional CPE Evaluation/Reporting Form: The Blue Zones Solution [Add $35.00]

 
Additional Information Continuing Education Specifics for Dietitians, Diabetes Educators and other Clinicians Extended Information
 
Brand new! Learn the secrets of the world's healthiest people, and put them to use in your practice!
Suggested Learning Codes and Additional Information
LNCs Performance Indicators
(1000) Professional Skills
(1120) Time and stress management, life balance
(2000) Science of Food and Nutrition
(2010) Botanicals and Phytonutrients
(2020) Composition of Foods
(2050) Genetics
(2060) Immunology
(2070) Macronutrients: carbohydrate, fat, protein, fiber, water
(2090) Micronutrients: vitamins, minerals
(2100) Nutritional biochemistry
(2110) Physiology, exercise physiology
(3000) Nutrition assessment & Diagnosis
(3005) Nutrition Diagnosis
(3010) Assessment methodology
(3020) Assessment of target groups, populations
(3070) Pharmacological, drug/nutrient, herbal interaction
(3100) Supplemental nutrients, botanicals
(4040) Disease prevention
(4050) Epidemiology
(4090) Health behaviors: smoking cessation, stress management
(5000) Medical Nutrition Therapy
(5120) Autoimmune diseases, arthritis, lupus
(5190) Diabetes mellitus
(5220) Gastrointestinal disorders
(5370) Weight management, obesity
1.6.2 Prioritizes goals in order to effectively manage time and workload.
10.1.1 Identifies and selects valid and reliable screening tool(s) to obtain and verify relevant data in support of nutrition assessment.
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.
10.2.3 Analyzes and synthesizes the assessment data to identify nutrition problems following the Standards of Practice in Nutrition Care for RDNs.
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.
12.3.6 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.
12.3.8 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.
3.2.1 Advocates for, and participates in, activities that support advancement of the industry.
4.1.4 Demonstrates effective, appropriate and timely consultation with experts and others.
4.1.5 Recognizes situations where services provided to a customer should be adjusted, limited, modified or discontinued.
4.2.3 Demonstrates insight into personal expertise and limitations.
5.4.2 Uses standardized terminology to describe nutrition assessment data, nutrition diagnoses, nutrition interventions and nutrition monitoring and evaluation.
6.1.4 Collects qualitative and quantitative data using mixed methodologies and interprets information.
6.1.7 Evaluates, documents and communicates quality improvement outcomes.
6.3.6 Using the scientific process, systematically investigates and searches for information from a wide variety of sources.
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.
8.1.2 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.
8.1.5 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.
9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.
*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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