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CE Evaluation/Reporting Form: Eating on the Wild Side (29 CPEU / CEU)
CE Evaluation/Reporting Form: Eating on the Wild Side (29 CPEU / CEU)

If you already have a copy of Eating on the Wild Side: The Missing Link to Optimum Health, this Evaluation/Reporting Form will help you earn 30 CPEU / CEU!

  • Download and Print a soft copy of the Evaluation immediately after purchase - Get your CPEUs/CEUs tonight if you want!
  • Access to our Online CE testing system - Once you submit the Evaluation and Reporting Form online, you will receive your Certificate of Completion immediately!
  • No shipping costs!

29 CPEU / CEU. E
xpires 3/31/19.
PRICE: $115.00

Availability: Available for download now
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Course Specifics Continuing Education Specifics Performance Indicators and Learning Needs Codes
For use with the book Eating on the Wild Side: The Missing Link to Optimum Health
Level 2
Suggested Learning Codes:
(1000) Professional Skills
(2000) Science of food and nutrition
(2010) Botanicals, phytochemicals
(2020) Composition of foods, nutrient analysis
(2030) Food preservation, additives, irradiation
(2040) Food science, genetically modified food
(3020) Assessment of target groups, populations
(4000) Wellness and public health
(4120) Life Cycle
(4190) Elderly nutrition
(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 children and adolescents
(8015) Cultural/ethnic food and culinary practice
(8018) Environmental, agricultural and technologic influences on food systems
(8030) Facilities layout, planning and design
(8050) Food distribution and service
(8060) Culinary skills and techniques
(8070) Food production, quantity purchasing
(8080) Food styling and food presentation
(8090) Menu planning and development, nutrient analysis
(8100) Food and recipe development and modification
(8110) School foodservice
(8120) Sales, merchandising
(8130) Sensory perception and evaluation of foods and ingredients
(9070) Research instruments and techniques

*NOTE:This course expires 3/31/19. You must complete the course by this date.

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