First Bite 2020 (CHES)
This course is only for CHES practitioners.
Very interesting book, evidence-based discussion on the earliest influences on how we learn to eat and why we choose and love the foods that we do. Important for counselors who want to understand and affect food choices of their clients and patients. The book’s message is that we can assess the way we learned to eat as children to discover new flavors and healthier food habits as adults.
Quotes:
Very great book with lots of insight. KL 1/2020
The best way to develop good taste in children is to start very young: babies are particularly open to new flavors at 4–7 months of age. But once you're past that, let children choose among healthy foods without forcing anything down their throats, and keep offering small amounts until they start to like it. This actually works at any age, even for extremely picky eaters. E. Smiley 7/8/16 Amazon
Choose between two versions:
CHES Program ID #SS114228_FB102020 Max CHES 10 Hours / 3.5 Advanced Hours
CHES Program ID #SS114228_FB202020 Max CHES 20 Hours / 7 Advanced Hours
Book Details
Course Objectives
CHES Competencies:
6.1.4 Convey health-related information to priority populations
6.1.5 Convey health-related information to key stakeholders
Advanced MCHES Competencies:
7.4.10 Evaluate advocacy efforts
7.5.1 Use evaluation and research findings
7.5.4 Use evidence-based research to develop policies to promote health
Upon successful completion, the users will be able to:
1. Discuss three major ways we grow to prefer certain foods and are disgusted by other foods.
2. Identify why some people perceive tastes differently than others and how that can influence which foods and seasonings we choose.
3. Examine two reasons why we are attracted to childhood favorite foods.
4. Explain how genetics plays a role in taste and food habits/preferences.
5. Identify which food is the most firmly implanted in Western culture and state why.
6. Describe how cultures differ on when they introduce new foods to an infant or child.
7. Distinguish which three tastes have become preferred worldwide over the last 50 years.
8. Identify the four parenting styles used to distinguish warmth and demands and define each.
9. Explain how a child’s weight is influenced by their parents, siblings, peers, and culture.
10. Describe three effects of starvation on a child’s eating habits.
11. Give four distinctions between anorexia and bulimia.
12. Identify three strategies used to introduce a child to new foods.
13. Give two counseling strategies used to change food preferences and behaviors by knowing how they originally evolved.
14. Define the “Sapere Method” of food education and state its goal.
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Why we chose this book
This food and eating book educates the dietitian or health professional on how their clients’ food choices evolved and how to influence them to eat better.
About the author
Bee Wilson is an acclaimed food writer, historian, and author of four books. She has been named BBC Radio’s Food Writer of the Year.