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Why You Eat What You Eat
The Science Behind Our Relationship With Food

Book by Rachel Herz
Study Guide by Wolf J. Rinke, PhD, RDN, CSP
C317
24 CPEUs
HARD COPY
SOLD OUT

Book, 352 pgs and Study Guide with 1 Reporting Form, 25 pgs.
This thought-provoking CPE program presents clients’ relationship to food as a complicated recipe, whose ingredients--taste, personality, and emotion-- combine to make eating a potent and pleasurable experience. It weaves fascinating findings and evidence-based data into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape peoples’ relationship with food, and how food alters the relationship we have with ourselves and each other. More specifically you will discover how to:

  • Recommend foods that can act as “pain relievers.”
  • Advise parents how to help their children overcome neophobia and avoidant/restrictive food intake disorders (ARFID).
  • Explain how food labeling impacts consumption, metabolism, and enjoyment of foods.
  • Provide clients with strategies to best manage their weight.
  • Teach clients how to enhance food flavors without adding calories, fat or salt.

For more information and customer comments, click here.

Approved/Accepted by CDR, CBDM

For RDs/RDNs & DTRs/NDTRs for the Professional Development Portfolio

SUGGESTED Learning Need Codes:
2000, 2040, 4000, 4090, 4100, 5000, 5200, 5350, 5370, 6000, 6010, 8000, 8080, 8120

SUGGESTED Performance Indicators (PIs):
3.3.2, 8.1.2, 8.3.6, 8.4.1, 8.4.2, 8.4.4, 8.4.5, 9.1.3, 9.6.1, 11.2.6, 11.4.5, 12.3.1, 12.4.3, 12.4.5, 13.2.7

DON'T SEE your Performance Indicators or Code Listed here?
There are many Performance Indicators (PIs) that are applicable we can't list them all &
Per CDR you may use ANY PI or CODE as long as it relates to your Learning Plan.
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click here.

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To order an ADDITIONAL Reporting Form click below:

C317F
24 CPEUs
REPORTING FORM
$40.00


Why You Eat What You Eat
The Science Behind Our Relationship With Food

Book by Rachel Herz
Study Guide by Wolf J. Rinke, PhD, RDN, CSP

Copyright 2018 Wolf Rinke Associates, Inc. All rights reserved for this self-directed, accredited learning program. Reproduction in whole or part without written permission from the publisher is prohibited.

CUSTOMER COMMENTS

INTRODUCTION AND OVERVIEW

Welcome to the pre-approved, accredited CPE program for Why You Eat What You Eat--The Science Behind Our Relationship with Food. The program consists of a book of the same title by Rachel Herz and this study guide. This CPE program is designed to help you recognize the sensory, psychological, neuroscientific, and physiological factors that influence your client’s eating habits so that you can more effectively impact the quality of their lives. It is also designed to help you earn 24 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% (40 questions) correct, 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% correct, re-read the appropriate sections of the book and re-test yourself until you score at least 80% (40 questions) correct.

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, Inc., 13621 Gilbride Lane, Clarksville, MD 21029.

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 e-mails 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.

LEARNING OBJECTIVES

Upon completion of this accredited, self-directed learning program you will be able to:

  • Explain how sensory, psychological, neuroscientific, and physiological factors influence eating habits.
  • Recognize how people experience the sense of taste and where taste receptors are located.
  • Explain the four basic tastes and how they can be manipulated and enhanced.
  • Recognize why bringing reusable bags to the grocery store may encourage people to buy more treats.
  • Recommend foods that can act as “pain relievers.”
  • Explain how the environment impacts how much clients eat.
  • Help clients manage their appetite.
  • Recommend how clients can best enhance flavors.
  • Explain how the visibility and display of food can impact consumption.
  • Recognize how shapes impact peoples’ perception of the quality of food.
  • Advise parents how to help their children overcome neophobia and avoidant/restrictive food intake disorders (ARFID).
  • Recommend how clients can decrease their intake of sweet, fatty and salty foods.
  • Help clients combat the blues and other forms of depression.
  • Help clients enhance the pleasure they receive from food.
  • Apply findings from research to help clients manage their weight.
  • Enable clients to enhance the sensations they can experience from eating.
  • Recognize how the familiarity of foods influences eating habits.
  • Explain how food labeling impacts consumption, metabolism, and enjoyment of foods.
  • Debunk the claim that all calories are equal.
  • Teach parents how to help their picky eaters explore new foods.
  • Explain how foods can improve emotions such as anger, depression, stress etc.
  • Provide clients with strategies to best manage their weight.
  • Help clients better understand how shapes, colors, sound, weight, proximity etc., impact on how much food they eat.
  • Help clients manage their cravings more effectively.
  • Explain how comfort foods impact consumption and enjoyment.
  • Teach clients how to enhance food flavors without adding calories, fat or salt.
  • Recognize how food alters the relationship we have with ourselves and each other.
  • Explain that what we eat is because of taste, personality, and emotions.

TABLE OF CONTENTS

Introduction
1: The Fab Four
2: Tasty
3: Follow Your Nose
4: Food Fight
5: Eye Candy
6: The Sound and The Feeling
7: Mind Over Munchies
8: Are You Full Yet?
9: Comfort Food
10: Buying Indulgences
11: Food Is Love
Acknowledgments
Notes
Index

ABOUT THE AUTHOR OF THE BOOK

Rachel Herz is a neuroscientist specializing in perception and emotion. She teaches at Brown University and Boston College, and is a professional consultant. The author of The Scent of Desire and That’s Disgusting; she lives in Rhode Island.

ABOUT THE AUTHOR OF THE STUDY GUIDE

Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, Inc., a company that has provided high-quality CPE programs to nutrition professionals since 1990.
He earned a BS at Drexel University, an 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.

Shauna Del Prete, RDN, CDN
Registered Dietitian Nutritionist
Staci Leavitt Mind and Body
Oyster Bay, NY

Allison Gomes MS, RDN, CNSC, CDN
Doctorate of Clinical Nutrition Student
School of Health Professions
Department of Nutritional Sciences at Rutgers University

Christine M. Palumbo, RDN, MBA, FAND
Principal
Christine Palumbo Nutrition
Naperville, Illinois

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