Fully updated 3rd edition! It covers the newest evidence-based research in metabolic and bariatric surgery. Additional content includes new nutrition counseling and educational tools, reviews of more liberal diet progression, and new procedures like anastomosis, endoscopic therapies, and biliopancreatic diversion. The Academy also offers 7 CPE hours for buying the book.
Weight Management DPG (14 contributing authors and 5 reviewers) and editors: Kellene Isom, PhD, MS, RD, CAGS and Melissa Majumdar, MS, RD, CSOWM, LDN.
This book and course are first of their kind to cover avoidant restrictive food intake disorder (ARFID), which describes children and adults who cannot meet
their nutritional needs, typically because of sensory sensitivity, fear of adverse consequences or apparent lack of interest in eating or food. The authors outline the cognitive-behavioral treatment for patients across all age groups, supported by real-life examples and tools to allow clinicians to apply this need new treatment.
Written by a family doctor specializing in childhood feeding and a speech pathologist, they teach counselors how to help families assure a child’s healthy nutrition and growth, while ending mealtime anxiety and stress.
Exciting book and course by the Original Intuitive Eating Pros! Over 500,000 copies sold since 1995! Self-study 53.25 CE hours course includes: 4th Ed. Book, Parts A & B Online Tests, Workbook 2nd Ed. (2025), Coaching Audio Book, and Two Webinars by the authors—on IE, eating disorders & psychology. Over 200 evidence-based studies worldwide show the effectiveness of IE counseling.
Evelyn Tribole, MS, RDN, CEDRD-S and Elyse Resch, MS, RDN, CEDRD-S, FAND
Obesity and eating disorders often defy logic for health practitioners working with patients. The authors are experts in addictions and specifically, processed food addiction. This book contains evidence-based research supporting the diagnosis of addiction and a deep-dive into how processed foods become addictive. They share strategies to overcome the cravings for processed foods.
Joan Ifland, PhD, Mariann Marcus, PhD, and Harry Preuss, MD
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