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Academy of Nutrition and Dietetics
Complete Food & Nutrition Guide, 5th Edition
Book and Study Guide by Roberta Larson Duyff, MS, RDN, FAND
Edited by Wolf J. Rinke, PhD, RDN, CSP
Book, 802 pgs, and Study Guide with 1 Reporting Form, 48 pgs.
The latest edition of the “most trusted nutrition bible” has served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life for over 20 years. It effectively balances a practical focus with the latest scientific information on topics such as:
- Choices for Wellness;
- Food from Farm to Fork;
- Know Your Nutrients;
- Food for Every Age and Stage of Life; and
- Smart Eating to Prevent and Manage Health Issues.
According to Lucille Beseler, 2016-17 president of the Academy of Nutrition and Dietetics “This book serves as an indispensable nutrition and healthy eating guide for the public, as well as an important reference for registered dietitians nutritionists and other health care professionals.”
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Approved/Accepted by CDR, NCBDE
For RDs/RDNs & DTRs/NDTRs for the Professional Development
Portfolio
SUGGESTED Performance Indicators (PIs):
1.3.6, 1.3.9, 2.1.1, 3.3.3, 3.3.5, 5.2.7, 7.1.2, 7.1.3, 7.2.1, 7.2.2, 7.2.4, 7.2.5, 7.2.6, 7.2.7, 7.2.8, 7.2.9, 7.2.10, 7.2.11, 7.3.3, 81.1, 8.1.2, 8.1.3, 8.1.4, 8.1.5, 8.2.1, 8.2.2, 8.2.3, 8.2.4, 8.3.1, 8.3.6, 8.4.1, 8.4.2, 8.4.3, 8.4.4, 9.4.5, 10.1.2, 10.2.2, 10.2.4, 10.2.5, 10.2.6, 10.2.8, 10.4.2, 10.4.3, 10.4.4, 10.4.5, 11.2.1, 11.2.3, 11.2.6, 12.1.3, 12.2.1, 12.2.2, 12.2.3, 12.2.7, 12.3.2, 12.4.2, 12.4.4, 12.4.6, 13.2.1, 13.2.2, 13.2.3, 13.2.4, 13.2.6, 13.2.7
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To order an ADDITIONAL Reporting Form click below:
| C312F |
45 CPEUs |
REPORTING FORM |
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Academy of Nutrition and Dietetics
Complete Food & Nutrition Guide, 5th Edition
Book and Study Guide by Roberta Larson Duyff, MS, RDN, FAND
Edited by Wolf J. Rinke, PhD, RDN, CSP
©2018 Wolf Rinke Associates. No part of this
publication may be reproduced, stored in a retrieval system, or transmitted
in any form or by any means, electronic, mechanical, photocopying,
recording, scanning, or otherwise, without the prior written permission
of the Publisher.
OVERVIEW AND INSTRUCTIONS
Welcome to the pre-approved, accredited CPE program for the Academy of Nutrition and Dietetics Complete Food and Nutrition Guide. The program consists of a book of the same title by Roberta Larson Duyff, MS, RDN, FAND, and this study guide. This CPE program is designed to help you, provide sound, positive, and practical healthy eating advice to the public and respond to their nutritional concerns. It will also help you earn 45 Level 2, Continuing Professional Education Units (CPEUs).
To get the most out of this CPE program, it is suggested that you adhere to the following four steps:
- Review the objectives in this study guide.
- Read and study the book.
- Assess what you have learned by answering the self-assessment questions in this study guide.
- Compare your answers to the answer key, which you will find at the end of the study guide. If you scored at least 80% (60 questions) correctly, you have completed the program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM in front of this study guide. If you scored less than 80% correctly, re-read the appropriate sections of the book and re-test yourself until you score at least 80% (60 questions) correctly.
After you have successfully completed the program, complete the CPE REPORTING FORM and:
Submit online at www.easyCPEcredits.com,
Or fax to (410) 531-9282,
Or mail to Wolf Rinke Associates, 721 Valley Forge Road #486, Valley Forge, PA 19481
Upon receipt of your CPE Reporting Form, we will email you a Certificate of Completion within 3-5 business days.
When you submit your CPE Reporting Form to us via www.easyCPEcredits.com, fax, or mail be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your email address clearly.
To ensure that our emails are delivered to your inbox (instead of your junk/spam folders), please add cpesupport@wolfrinke.com to your Address Book or Safe List of allowed email senders. Also, be sure to allow attachments from this email address.
CUSTOMER COMMENTS
Rochelle Hartmann - "I've been a stay-at-home mom for 36 years and have not worked professionally in dietetics during this time. This course was so comprehensive and complete. It allowed me to review and update and keep informed in the science of food nutrition and wellness. I LOVE this book!"
Eleana Rivera-Simeon - "I really like this program. It will be helpful and very beneficial to me. It gives me the tools to make changes at work. It has good tips. It was easy to read and understand; excellent information."
James C. Fritz - "Tremendously well-written and thought provoking. Updated with most current information. Will use what I learned and will apply daily. Excellent."
Maureena D. Short - I" always learn from your CPE courses versus others are just like a refresher course."
Kim Higley - "Information provided in the book is practical and beneficial not only for my work as a clinical dietitian but also great for my private clients. Lots of great and interesting information!"
Beth M. Jones - "This course thoroughly covered pretty much every topic in the book. It was difficult enough that I felt like a really learned something, but not too hard that it was impossible."
Kristin L. Garner - "This was a very comprehensive reference book for all things related to food and nutrition."
LEARNING OBJECTIVES
Upon completion of this CPE program you will be better able to:
- Counsel the public and answer questions about many common food and nutrition issues;
- Assist consumers (including vegetarians) in creating meal and snack plans that fit the advice of the Healthy Eating Patterns of the Dietary Guidelines for Americans and their individual needs;
- Propose realistic, healthy ways to meet nutrient recommendations;
- Respond to issues related to various food production (conventional, organic, biotechnology) and processing methods (minimal to highly processed, additives, etc.);
- Provide consumers with practical strategies for buying, preparing, and serving safe, nourishing food and drinks;
- Pinpoint potential challenges and solutions for making wise meal and snack decisions away from home;
- Discuss the appropriate use of dietary supplements;
- Advise potential and expectant parents of recommendations for a healthy pregnancy;
- Compare the benefits and challenges of breastfeeding with formula-feeding for both infants and parents;
- Encourage strategies for parents and caregivers that can encourage young people to become healthy eaters;
- Propose solutions to healthy eating challenges that older adults may confront;
- Recommend a healthy plan to help maximize athletic performance;
- Identify factors that help to promote and manage a healthy weight;
- Demonstrate how food labeling can enable clients to make healthy food choices and manage food-related health conditions;
- Apply evidence-based nutrition guidance when counseling clients about preventing or managing some food-related chronic diseases.
TABLE OF CONTENTS
Chapter 1: Making Your Food and Lifestyle Choices Count
Chapter 2: Plan Smart to Eat Smart
Chapter 3: Make Quick, Easy Meals and Snacks
Chapter 4: Think Your Drinks
Chapter 5: Producing Your Food
Chapter 6: Shop with Nutrition Savvy
Chapter 7: Keep Your Food Safe
Chapter 8: Cook for Flavor and Health
Chapter 9: Eat Smart Away from Home
Chapter 10: Use Supplements Wisely
Chapter 11: Carbs: Sugars, Starches, and Fiber
Chapter 12: Protein Power
Chapter 13: Fat Facts
Chapter 14: Vitamins and Minerals
Chapter 15: Water, "Phytos," and Probiotics
Chapter 16: Give Your Baby a Healthy Start
Chapter 17: Help Kids Grow Up Healthy
Chapter 18: Manage Women's Unique Nutrition Concerns
Chapter 19: Tackle Men's Nutrition Issues
Chapter 20: Eat Healthy Beyond Midlife
Chapter 21: Eat Smart for Sports
Chapter 22: Reach and Maintain Your Healthy Weight
Chapter 23: Cope with Food Allergies and Other Food Sensitivities
Chapter 24: Manage Cardiovascular Disease, Diabetes, and Cancer
Chapter 25: Manage Other Diet-Related Health Issues
Chapter 26: Keep "Well" Informed
Resources You Can Use
Appendix
Index
ABOUT THE AUTHOR OF THE STUDY GUIDE
Roberta Larson Duyff, MS, RDN, FAND, is a nationally-recognized food and nutrition consultant, author, and speaker, focusing on practical, science-based food and nutrition guidance and communication -- and promoting “the power of positive nutrition” and “the great tastes of good health” to consumers at every age and stage of life.
She is the award-winning author of more than 18 books including the Academy of Nutrition and Dietetics Complete Food & Nutrition Guide; Food, Nutrition, and Wellness for high school audiences, and several children’s books. Her articles, quotes, and recipes have appeared in national media including Better Homes and Gardens, Cooking Light, Men’s Health, 0 Magazine, Parenting, Shape, USA Today, Vegetarian Times, Wall Street Journal, Food and Nutrition Magazine, among others. Duyff is a nationally recognized speaker and has appeared on national and regional media. She has served as a consultant to government, food industry, and educational initiatives, including USDA’s Food and Nutrition Service, the FDA, the National Science Teachers Association, the National Food Service Management Institute, and food and nutrition communications for many food industry and trade organizations.
Roberta has received many awards, including the Academy’s prestigious Medallion Award, delivered its first President’s Lecture, and has received Missouri’s Outstanding Dietitian of the Year and Lifetime Achievement Awards. She currently serves on the James Beard Journalism Awards Committee honoring excellence in food journalism, on the Food Science and Nutrition Advisory Board at the University of Illinois, and as international co-chair of the Global Culinary Initiative of Les Dames d’Escoffier. She has held positions of national leadership in the Academy’s Food and Nutrition Professionals DPG as chair, the Society for Nutrition Education and Behavior (SNEB), among others and currently serves on the SNEB Foundation Board of Trustees.
Roberta earned her B.S. at the University of Illinois and her M.S. in nutrition and education at Cornell University.
ABOUT THE EDITOR OF THE STUDY GUIDE
Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, a company that has provided high quality CPE programs to nutrition professionals since 1990.
He earned a BS at Drexel University, a MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin, and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Wolf is a past Adjunct Associate Professor, Graduate School of Management & Technology, University of Maryland, and a former Adjunct Faculty Member, School of Continuing Studies, The Johns Hopkins University.
He is the past president of the DC Dietetic Association and has been honored by the Academy with the Award for Excellence in the practice of Management; the Outstanding Dietitian of the Year Award; the Outstanding Service Award; and has delivered the Lenna Frances Cooper Lecture.
At the Academy he has served in numerous leadership roles including Chair, Scholarship Committee, DBC; Chair, Communication Committee, CDR; Chair, Area Coordinating Committee, COE; Chair, COE, and member of the Resource for Education Programs Committee; Honors Committee; CDR, Licensure Panel and Ethical Practices Task Force; CDR; House of Delegates and Board of Directors.
He is the author of more than 500 articles, numerous CPE self-study programs, and several popular books including Make It a Winning Life: Success Strategies for Life, Love and Business; Winning Management: 6 Fail-Safe Strategies for Building High-Performance Organizations; and Don’t Oil the Squeaky Wheel and 19 Other Contrarian Ways to Improve Your Leadership Effectiveness.
ACKNOWLEDGEMENTS
Special thanks to the following individuals for their careful review of this CPE program.
Sheila M. Campbell, PhD, RD
Owner
A La Carte Food Tours
Worthington, Ohio
Beth Bluestone, RDN, LD
Wellness Registered Dietitian Nutritionist
Center for Integrative and Lifestyle Medicine
Cleveland Clinic
Cleveland, Ohio
Christine M. Palumbo, MBA, RDN, FAND
Principal
Christine Palumbo Nutrition
Naperville, Illinois
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