Home > Continuing Education Courses by Topic >

Wellness, Not Weight: Health at Every Size and Motivational Interviewing (26 CPEU / CEU)
Wellness, Not Weight: Health at Every Size and Motivational Interviewing (26 CPEU / CEU)


 
Finally, a comprehensive way to address weight, health and helping your clients change behavior! Wellness, Not Weight is the first book to combine Health at Every Size (HAES), Motivational Interviewing (MI), and a non-diet, wellness approaches to managing health and weight. Harness the power of combining these approaches with your weight-management clients. Gain practical techniques and strategies to help your patients finally see the importance of wellness, not weight! Features:

  • Background on the non-diet approach, including review of the various types of non-diet strategies
  • Explanation and history of the Health at Every Size movement
  • Step-by-step approach to help you understand how to use MI in your practice, complete with troubleshooting for weight management counseling situations
  • Integration of the non-diet approach with motivational interviewing, with dialogue, case studies and nuts-and-bolts advice, including how to use it with athletes, kids and other populations!
Start learning how to use MI and the non-diet approach today, and see the difference in makes in your clients and your practice.

"I absolutely loved the book and information. It is very informative, beautifully presented and very up to date. Its about time we altered the way we handle ourselves and our patients. I fully enjoyed it and would recommend it to anyone."
- Victorya Fogel, RD, Brooklyn, NY

“I like the skills presented for counselors to use with the clients. It was also helpful to do some of the exercises, to stay attuned with our own eating habits. Great course! Definitely helpful in using with clients.”
-Li Yuan Chen, RD, Flushing, NY


“GREAT book. I plan to re-read sections of it and to keep it as a reference. I loved the information on feelings and food and the chapter on applying spirituality to a non-diet approach. It was very well presented and I am now motivated to continue learning about this approach and to begin using it in my practice.”

-Susan Hall, RD, San Mateo, CA


26 CPEU / CEU
288 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: $154.99
Options: Add'l CPE eval/Reporting Form avail--order below.

Product Code: WELL-1


Options:
Additional CPE eval/Reporting Form: Wellness, Not Weight [Add $45.00]

 
Additional Information Continuing Education Specifics for Dietitians, Diabetes Educators and other Clinicians Extended Information
 
Best Seller! The only program available to learn both motivational interviewing and the non-diet approach to weight management.
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
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.
1.3.5 Identifies and respects economic and socio-cultural factors when determining the goals and wants of the customer.
1.3.6 Develops and implements culturally-appropriate strategies when delivering service.
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.
1.6.4 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.
2.1.1 Assesses the communication needs ofthe individual, customer or population.
2.1.4 Uses a variety of media to deliver information.
2.1.5 Observes non-verbal cues and responds appropriately.
2.1.6 Evaluates the effectiveness of the communication.
2.1.7 Delivers information and opinions in a respectful and professional manner.
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.
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.
3.3.1 Educates the customer on the availability of nutrition services.
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.
4.2.3 Demonstrates insight into personal expertise and limitations.
5.2 Utilizes technology according to organization needs and workplace policies and procedures.
5.2.4 Determines the workflow and resource needs for clinical information system implementation, maintenance and upgrades.
6.1.1 Recognizes and identifies systems errors and risk reduction measures.
6.1.4 Collects qualitative and quantitative data using mixed methodologies and interprets information.
6.1.8 Monitors quality of own work and engages in continuing education and professional development to enhance practice knowledge.
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.
7.2.3 Communicates the role of sustainable food practices and food insecurities for populations.
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.
7.3.2 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.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span 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.
8.3.1 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.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.4.5 Uses counseling techniques to promote behavior changes in food preparation.
9.1.1 Demonstrates and applies age-appropriate education principles.
9.1.2 Identifies and works to minimize and overcome barriers to learning.
9.1.3 Identifies and analyzes factors that influence behavioral change.
9.1.4 Evaluates factors that influence the learning process and skill building.
9.1.5 Assesses, evaluates and applies educational theories.
9.2.1 Assesses learning needs of the individual or target group.
9.2.2 Determines and takes into consideration the literacy level and readability needs of the individual, group and population.
9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching
9.2.4 Collaborates with learner(s) and colleagues to formulate specific, measurable and attainable objectives and goals.
9.3.1 Critiques and selects appropriate, current, evidence-based, practice-based reference materials to support the development of nutrition education resources.
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.
9.3.3 Develops and/or selects culturally sensitive, evidence-based materials that are appropriate to the audience.
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.
9.4.6 Uses socially and culturally appropriate strategies in order to respect diverse cultures and values.
9.4.7 Demonstrates competent use of technology to enhance the learning experience and delivery of information.
9.4.8 Evaluates the impact of the individuals learning and new knowledge and skills.
9.5.1 Identifies usable evaluation questions from existing instruments.
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.
9.5.4 Uses evaluation instrument to collect data and assess outcomes of education process.
9.5.5 Analyzes and synthesizes evaluation data to recommend and make modifications to program.
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.
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.
10.1.1 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.
10.2.11 Monitors, identifies and adjusts the intervention based on patient progress in meeting established goals.
10.2.12 Establishes new goals and a new plan of care when original or interim goals are met.
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
10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team.
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.
11.4.4 Collaborates with others to develop materials and messaging when the required skills exceed ability levels.
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.
12.3.2 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.
12.4.5 Provides nutrition information and education to the community.
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.
14.1.10 Advocates and allocates resources to increase staff skills, considering the best interests of the public.
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.
14.2.7 Negotiates payment and reimbursement for customers/patients in order to promote access to care.
14.4.2 Initiates and participates in recruitment and hiring of staff.
14.4.3 Plans and coordinates staff orientation and training.
*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.)

Share your knowledge of this product with other customers... Be the first to write a review

Browse for more products in the same category as this item:

Continuing Education Courses by Topic
Continuing Education Courses by Topic > Counseling, Education and Communication
Continuing Education Courses by Topic > Hot Topics and Emerging Trends
Continuing Education Courses by Topic > Weight Management
Continuing Education Courses by Topic > Mindful Eating and Non-Diet Approach