Eating on the Wild Side 2021 (CHES)
This course is only for CHES practitioners.
One of the best books you will ever read on the science and practical advice increasing the phytonutrients in your diet from fruits and vegetables. Pearls of wisdom are listed under each fruit or vegetable. For example, canned artichoke heart are among the most nutritious vegetables in the supermarket, or tearing romaine lettuce the day before you use it doubles its antioxidant content, or cooked carrots have twice as much beta-carotene as raw carrots, or red cherry tomatoes have up to twelve times more lycopene than red beefsteak tomatoes.
Highly recommended reading for all who are health conscious. Andrew Weil, MD
Only Michael Pollan would come close to her superbly researched work. Bill Kurtis, TV Journalist
I think this book should be required reading for RD students! 2/2021
I love this book and consider it my ‘food bible.’ I have been referring to it as I go grocery shopping and use it to figure out how to store and prepare my fresh produce. This will also be helpful when I educate patients on healthy diet and choices. 5/2020
I did not know there was such wide difference of nutrients in the varieties of fruits and that the way it is selected, stored, & cooked can improve or decrease nutrient values. AM 2020
My favorite CE course. It was such an interesting topic. The book was extremely well written as well as the test. AZ 6/2020
Choose between two versions:
15-hour Program I.D. #SS114228_EWS15 CHES 15 hours
25-hour Program I.D. #SS114228_EWS25 CHES 25 hours