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(eBook version): Diabetes Counseling and Education Activities: Helping Clients Without Harping on Weight (16 CPEUs)
(eBook version): Diabetes Counseling and Education Activities: Helping Clients Without Harping on Weight (16 CPEUs)

(eBook version--get it immediately!) Brand New! We all know that diets don't work. So why are we putting our diabetes clients on them? Break free of the weight-oriented mentality for diabetes control and free your clients to focus on wellness and healthy habits. This groundbreaking book, which uses Motivational Interviewing as its counseling foundation, embraces the newest research in diabetes and obesity: change happens when we release the client and ourselves from numbers on a scale and 'you must do's'. Features:

  • Why weight-neutral diabetes counseling? Understanding the rationale behind this simple, yet profound approach, and how to convey it to your clients.
  • An effective weight-neutral counseling framework when working with diabetes clients--plus practical tips for using it today!
  • Loads of innovative weight-neutral diabetes-oriented activities to use with clients--with handouts included! Learn to use The Insulin Knife, The Liver Sponge, the Blood Sugar Rocket, "What About Weight?" and many more with your diabetes clients.
  • Specific counseling dialogue, learning objectives tips and visuals accompany each activity, so you'll feel confident and knowledgeable using each one!
  • Special sections on binge eating disorders and diabetes--increasingly prevalent--and how to help your clients

  • 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 diabetes clients tomorrow! This truly unique book belongs in every RD's and CDE's counseling library.


140 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: $129.99

Availability: EBook: Available for Download Now
Product Code: DCEA-1E

Add "Using the Weight-Neutral Diabetes Counseling and Education Activities Webinar Series (7 CPEU)" [Add $79.00]Save $10 when you buy both together! Click here to learn more about the webinar series.
Additional CE Eval/Reporting Form: Weight-Neutral Diabetes Counseling and Education Activities [Add $35.00]

Additional Information Continuing Education Specifics for Dietitians, Diabetes Educators and other Clinicians Extended Information
Brand new! Focus on wellness and healthy habits with your diabetes clients while building strong counseling skills.

Suggested Learning Codes and Additional Information
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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