Food Fix

Food Fix (CHES)

This course is only for CHES practitioners.

An interesting look at our food and agriculture systems in the U.S.—and how they influence chronic disease. What we eat, Federal guidelines, and the current Farm Bill have tremendous implications on our health. What nutrition professionals and health organizations promote are extremely important.

Few issues are as important as the food the world grows, transports, wastes, and consumes…This is a powerful call to arms. Kelly Brownell, PhD, Director, World Food Policy Center

A pragmatic and clear-eyed assessment of where we are and how changing the way we eat and think about food can take us where we need to go. Deepak Chopra

Deftly connects the dots between education, health, climate science, and the food we eat. Arianna Huffington, founder and CEO of Thrive Global

Choose between two options:

5-hour Program I.D. #SS114228_FFHSOH12  CHES 12 hours / MCHES 4 hours

15-hour Program I.D. #SS114228_FFHSOH20  CHES 20 hours / MCHES 8 hours 

Dr. Mark Hyman, MD
Course Expiration Date: Dec-31-2023
Product Name
Price
QTY

Book Only (2050)

Regular price $24.00

12 CE Online Test Only (2051CHES)

Regular price $116.00

20 CE Online Test Only (2052CHES)

Regular price $131.00

12 CE Book & Online Test (2053CHES)

Regular price $135.00

20 CE Book & Online Test (2054CHES)

Regular price $150.00

Book Details

Author Dr. Mark Hyman, MD
Edition 1st Edition
Publisher Little, Brown Spark
ISBN 978-0-316453172
Format Paperback

Course Objectives

CHES Competencies

1.1.1 Define the priority population to be assessed

1.2.3 Review related literature

1.2.4 Identify gaps in the secondary data

1.4.2 Identify and analyze factors that impact health

1.4.3 Identify the impact of emerging social, economic, and other trends on health

2.1.1 Identify priority populations, partners, and other stakeholders

MCHES Competencies

2.4.8 Develop a process for integrating health education/promotion into other programs when needed

7.3.6 Develop policies to promote health using evidence-based findings

7.3.7 Identify factors that influence decision-makers

7.3.8 Use policy advocacy techniques to influence decision-makers

Upon completion of this course, a person will be able to:

1. Discuss three results of Americans consuming poor quality diets.

2. Review three concerns about agriculture in the U.S. and its use of natural resources.

3. Identify the percent of wasted food in the U.S. and list five sources.

4. Discuss two ways the Geisinger Health Systems study reduced health care costs in people with type 2 diabetes.

5. Explain two benefits of the flexitarian diet.

6. Identify three reasons people in low- and middle-income countries have a growing problem with obesity.

7. Review three nutrition-related reasons that people using the SNAP program do not necessarily eat a healthy diet.

8. Discuss the importance of the U.S. Farm Bill and give three examples how it effects nutrition in the U.S.

9. Explain four lifestyle changes that can improve health and fitness in U.S. children.

10. List two examples how food research is influenced by the food industry.

11. Discuss the evidence suggesting junk food is promoted more to minorities and children.

12. Identify what percent of Native Americans have diabetes by an early age and give two reasons why.

13. Explain the U.N.’s statement that we would run out of soil and give three why it is happening.

14. Discuss “regenerative agriculture” and how it draws down carbon.

Recommended For...

Certified Health Education Specialist (CHES)

Why we chose this book

Dr. Mark Hyman is an entertaining speaker and writer, and popular with dietitians. The book is well researched and on the leading edge of our profession’s interest in farming issues, and political activism in food policies.

About the author

Dr. Mark Hyman, MD id head of strategy and innovation for the Cleveland Clinic Center for Functional Medicine, and founder and director of The UltraWellness Center.