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Seeing the Big Picture: An Intro to the Core Concepts of Mindful Eating (1 CPEU/CEU)
Seeing the Big Picture: An Intro to the Core Concepts of Mindful Eating (1 CPEU/CEU)


 

      (On-Demand Webinar) Led by Mindful Eating expert Megrette Fletcher, MEd, RD, CDE, author of the bestselling Discover Mindful Eating (35 CPEU/CEU), and the brand-new Core Concepts of Mindful Eating (32 CPEU/CEU). You'll learn why the 'Big Picture' of mindful eating is so important--a framework for learning, teaching and counseling on Mindful Eating!

      BONUS: All attendees will receive a FREE mindful eating activity from Core Concepts in Mindful Eating (32 CPEU/CEU) which Megrette will be leading you through on this can't-miss free webinar!

      Learning Objectives
      • List four benefits of Mindful Eating
      • State the five basic steps of Mindful Eating
      • State 2 ways teaching Mindful Eating is different than counseling a client to use Mindful Eating.
      • List 3 ways to advance your mindful eating teaching and counseling practice.
        • Use a mindful eating activity with a client, using appropriate dialogue and effective counseling techniques.

        1 Hour. 1 CPEU. Expires 5/2/20. Need more CPEUs? Buy five 1-CPEU webinars and save 30% with our Webinar 5 Pack: https://www.skellyskills.com/product_p/web5pack.htm
    PRICE: $20.00

    Availability: Pre-Order

    Course Specifics Continuing Education Specifics
     
    A practical and essential foundation for teaching and counseling on mindful eating.
    LNCs Performance Indicators
    (3010) Assessment methodology (4000) Wellness and public health
    (4090) Health behaviors: smoking cessation, stress management
    (5390) Care planning, documentation, and evaluation (nutritional care)
    (5460) Self-care management (nutritional care)
    (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
    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.
    2.3.3 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.
    3.3.1 Educates the customer on the availability of nutrition 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.
    6.1.8 Monitors quality of own work and engages in continuing education and professional development to enhance practice knowledge.
    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.
    7.3.3 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.
    8.3.1 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.
    10.2.10 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.
    10.2.6 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.
    12.3.2 Applies community-based and population-based models and theories in the development of programs and/or interventions.
    12.4.5 Provides nutrition information and education to the community.
    13.2.6 Develops tools and measurements to evaluate menu items, quality of products, costs, nutritional values and customer needs.
    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.
    14.4.2 Initiates and participates in recruitment and hiring of staff.
    14.4.3 Plans and coordinates staff orientation and training.
    *NOTE: This course expires 5/2/20. You must complete this CE course by that date.

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