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Using Mindful Eating with your Diabetes Clients (15 CPEU / CEU)
Using Mindful Eating with your Diabetes Clients (15 CPEU / CEU)


 
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Finally: A proven tool to help your clients manage their diabetes without meal plans! If you aren't using mindful eating techniques with your diabetes clients, you (and they) are missing out! Help your clients learn internal cues to help them with glycemic control and weight management. Features:

  • A New Tool for Diabetes Education: Using Mindful Eating to Improve Glycemic Control - A 1.5 hour on-demand webinar (It is recorded, so you can watch it on your time - On any computer, anywhere) on the fascinating research and principles behind mindful eating and diabetes self-management. Simply put, research shows it works, and you'll understand the secrets why! You'll listen to the webinar first, then you'll read:
    • Eat What You Love, Love What You Eat with Diabetes (Please note: The author requested we not display the book's image, but you can learn more about this book here).
    • When you purchase this CE course, you'll get a copy of this wonderful book, written by mindful eating experts Michelle May, MD, and Megrette Fletcher, M.Ed, RD, CDE. The book gives you the plans, tools and techniques to use to apply mindful eating principles in your next diabetes counseling session.
    • The book covers all aspects of diabetes self-management, with mindful eating activities, easy-to-explain concepts, visuals and self-directed learning for your diabetes clients.
  • Together, these two resources will give you the confidence and know-how to use mindful eating successfully with some of your most challenging diabetes clients, and empower them to tap into their own internal skills and resources to improve their own diabetes self-management.
  • Megrette and Michelle May presented on this book and the research behind it at FNCE 2012 to a standing-room-only crowd! Don't let another day go by without gaining th e wisdom and understanding mindful eating will bring to your diabetes clients' lives and your practice.
"This program caused me to think deeply about what I do and how to become more effective as an RD/CDE. I read the book twice, once just to read it, and secondly, to start answering the questions. I really liked everything about it and was inspired to do an in-service for our staff!”
- Janet Starkey, RD, CDE, Midlothian, VA

“I liked everything about the program. I learned so much from reading the book and answering the questions.”
- Janene C. Wilson, RD, Riverton, UT

“I like that this program had a lot of variety—it included a webinar with an accompanying book, and the evaluation used multiple choice and thinking questions. I also loved, loved, loved the visuals of the Love What You Eat Diabetes Plate, Overlap of hyper/hypo symptoms, eating cycles, and “where are you now” visuals in the book. These will be extremely helpful.”
- Karen Ialapi, RD, LD, CDE; owner, Pure Sustenance. Overland Park, KS

15 CPEU / CEU
1.5 hour webinar. 195 pages. Includes CE evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately. See below for suggested learning codes.
PRICE: $109.99


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Additional CPE eval/Reporting Form: Using Mindful Eating with your Diabetes Clients [Add $30.00]

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Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
 
The many ways mindful eating can help your diabetes clients will astound you.
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
2.1.1 Assesses the communication needs of the individual, customer or population
2.1.5 Observes nonverbal cues and responds appropriately
2.1.7 Delivers information and opinions in a respectful and professional manner
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
8.1.5 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
8.2.3 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
8.3.4 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
8.4.5 Uses counseling techniques to promote behavior changes in food preparation
9.1.3 Identifies and analyzes factors that influence behavioral change
9.1.4 Evaluates factors that influence the learning process and skill building
9.2.1 Assesses learning needs of the individual or target group
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
9.4.1 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
9.5.2 Writes new items to be used in data collection for evaluation of learning
9.5.3 Develops procedures for standardized use of instruments
9.5.5 Analyzes and synthesizes evaluation data to recommend and make modifications to program
9.6.7 Determines if further action is required as follow-up to counseling and coaching
10.4.3 Evaluates, educates and counsels on the interrelationship and impact of pharmacotherapy on nutrient absorption
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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