What to Eat Now (CHES)

RDN Level 1 CPE

RDN CPE Type: 741 Enduring

CHES Competencies for 35 Hour Course -  25 CHES Hours

1.2.6 Identify existing data gaps

1.3.3 Identify the social, cultural, economic, political, and environmental factors that impact the health and health literacy of the priority populations

5.1.3 Identify factors that facilitate and/or hinder advocacy efforts (e.g. amount of evidence to prove the issue, potential for partnership, political readiness, organizational experience or risk and feasibility of success)

6.4.1 Differentiate the strengths and weaknesses of various
communication channels and technologies (e.g. mass media, community mobilization, counseling, peer communication, information/digital technology and messages)

MCHES Competencies for 35 Hour Course - 10 MCHES Hours

1.4.1 Compare findings to norms, existing data and other information

2.3.3 Assess the effectiveness and alignment of existing interventions to desired outcomes

Upon successful completion, the users will be able to:

1.  Describe the “triple-duty” diet.

2.  Explain the following terms as they relate to foods in the grocery store: slotting fees, trade allowance, NOVA, nutritionism, EBT holders, Fair Trade, and endorsement label.

3.  Describe three examples of contaminated water, including in rivers and bottled.

4.  Discuss a label of “organic”: what percent is imported, and what is the minimum percent of organic ingredients in “made with organic ingredients”?

5.  Describe the issues surrounding animal health, meat processing, and antibiotic-resistant Salmonella.  

6.  Discuss three contaminants found in fish and the common origin of each contaminant.

7.  Describe two reasons meat production has a high impact on the environment and its resources.

8.  Explain two nutritionally detrimental results of processing grains for breads and cereals.

9.  Describe two results of 70% of the American population eating snacks instead of a meal.

10. Discuss three claims that dietary supplement manufacturers could not make after the Dietary Supplement and Health Education Act (DSHEA) was passed.

11. Identify three major sources of foodborne illnesses at food establishments.