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In Defense of Food (13 CPEU / CEU)
In Defense of Food

Are you frustrated by conflicting nutrition research and looking for a simple way to help your clients eat better? Are you wondering about the influence of food marketing and politics on our food supply? This eye-opening book is for you. Michael Pollan is a master at presenting diverse data on food history, culture, politics and research and weaving it into a simple, easy-to-understand approach to eating well. You'll learn:

  • What the American Paradox is, and how to combat it
  • How the Nutrition Industrialized Complex has transformed our food supply, without anyone really noticing
  • How 'nutritionalism' has led us to focus on nutrients, rather than food, with devastating results
  • This fascinating book will leave you captivated till the end. You'll walk away with a much broader perspective on why we eat the way we do, with simple, effective ways to help your clients eat better to improve their health.
“Thanks for a great program. The evaluation questions were well-stated and they really made me think about how I could apply what I learned in the book to real-life situations. I enjoyed reading the book and learned a lot in the process.”
- J.V., RD, Fort Collins, CO

“I really enjoyed the book and this program was a very convenient way to earn education credits. I like the testing style, and the immediate response to test answers. Thank you for offering it!
- J.N., RD

"I appreciated the CPE questions that allowed me to really think about how I could use this information with people in a nutrition counseling session. Thanks for a wonderful program...I really enjoyed this book and the opportunity I had to learn more from Michael Pollan."
- Lisa Harper, RD, American Fork, UT

“I enjoyed this program. I liked being able to read a book that is of interest to my patients as well as important to be familiar with from a scientific perspective. Thank you.”
- Michelle Albers, RD, St Pete Beach, FL

244 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!
PRICE: $104.99
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Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
This must-read book will change the nutrition advice you give your clients.
LNCs Performance Indicators
(2000) Science of Food and Nutrition
(2010) Botanicals and Phytonutrients
(2020) Composition of Foods
(2030) Food Preservation, Additives, Irradiation
(2040) Food Science, Genetically-Modified Food
(2050) Genetics
(2080) Microbiology, Food Toxicology
(4000) Wellness and Public Health
(4050) Epidemiology
(4070) Food Security and Hunger
(4110) Vegetarianism
(8018) Environmental, Agriculture and Technology
(8070) Food Production
(9030) Outcomes Research
6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers
7.1.2 Advocates for and maintains awareness of safety policies and procedures
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
7.2.1 Applies knowledge of biological, physical or chemical properties that may cause food to be unsafe for human and animal consumption
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
7.2.8 Develops and implements food safety and sanitation programs in compliance with state and federal regulations
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
8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management
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
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends
8.4.3 Uses a variety of cooking techniques, food preparation and production and delivery systems
10.2.5 Develops nutrition prescription to communicate required food and nutrient needs
11.2.7 Educates project team on nutrition claims using current science and evidence-based literature
11.1.4 Interprets and advises on food manufacturing standards, regulatory requirements, policies and national dietary guidelines to inform others and to support product development
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
12.3.2 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
13.1.2 Designs a plan for the purchase of equipment for the production and service of food that meets required safety and sanitation standards
13.2.3 Incorporates principles of food science and preparation in recipe development
13.2.5 Participates in and coordinates with committees and staff to review and determine purchasing and product needs
13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements
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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