i 9.00 Hours

Course Overview

The health of our society depends on professionals having current, practical information about weight management, and the confidence to make effective recommendations and judgments. Obesity contributes to four of the leading causes of death in the U.S. -- heart disease, cancer, stroke, and diabetes, which were responsible for over 1.4 million deaths in 2017. The estimated economic impact of obesity on the U.S. health care system – including both direct and indirect costs -- surpasses $100 billion per year. All healthcare professionals have key roles to play in addressing the issues of weight management. While many of the basic principles of effective weight management have remained the same over the years, new information is revealed on an ongoing basis and healthcare professionals should understand and keep current with the best evidence-based treatment options for overweight and obesity.

About the Course Author

Emily Sachs, MS, RD, LDN is a registered dietitian who specializes in the treatment of childhood and adult obesity through lifestyle modification. She is a fitness instructor and holds a Bachelor’s of Science degree in Dietetics and a master’s degree in Health, Physical Education, and Recreation.

Emily Sachs, MS, RD, LDN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Wendy Lee Phillips, MS, RD, CNSC, CLE, FAND has worked for several years in clinical nutrition management in California, Virginia, and Utah. Her clinical experience includes acute care, rehabilitation, and long-term care facilities. She is a nutrition support specialist, a certified lactation educator, and a nutrition wound care clinician. She has volunteered in several positions for the Academy of Nutrition and Dietetics to advocate for consumer protection and access to the best nutrition care for those in her community. She now works as a regional vice president for Morrison Healthcare, supporting hospital food service teams and continuing work in her local communities to address social determinants of health. Wendy Lee Phillips, MS, RD, CNSC, CLE, FAND has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

Get started now and your first course is free!

Become a member today and enjoy instant savings on all courses

Accreditation Information

Certificates provided by accrediting body (5 Match)

  • Commission on Dietetic Registration


    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Florida Council of Dietetics and Nutrition


    Florida Council of Dietetics and Nutrition (CEBroker Provider #50-290)

    This course is approved for 9.0 contact hours.
  • Certified Health Education Specialist


    Sponsored by Relias LLC, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 9.0 total Category I continuing education contact hours.

  • National Strength and Conditioning Association


    Relias LLC company is recognized by the National Strength and Conditioning Association (NSCA) Certification Committee as an approved provider of continuing education (provider #A1074). The National Strength and Conditioning Association approved 0.40 CEU(s) in category C for certified individuals who successfully complete this course.

  • American College of Sports Medicine


    The American College of Sports Medicine’s Professional Education Committee certifies that Relias LLC meets the criteria for official ACSM Approved Provider status from 2013 to December 2022 (provider #730441). This course is approved for 9.0 ACSM CEC. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Define overweight and obesity using BMI.; Determine the efficacy and nutritional soundness of popular weight-loss programs.; Discuss the current bariatric surgeries as well as their benefits and risks. ; Estimate a person’s calorie needs and discuss DRI recommended levels.; Explain at least four benefits of physical activity.; Explain how the prevalence of obesity has changed in the past 20 to 30 years.; Explain the calorie balance/imbalance root cause of obesity and at least four factors that influence it.; List at least three reasons why some Americans will never achieve and should not diet to achieve the “ideal” weight as defined by body mass index.; List five or more health risks of obesity.; Outline at least four components of an effective, healthy lifestyle/weight-loss program.
  • Outline:


    Chapter One: Definition, Prevalence, and Health Risks of Obesity

    Chapter Two: Obesity Causes and Influences

    Chapter Three: Controversies in Obesity Treatment

    Chapter Four: Developing a Treatment Plan

    Chapter Five: Medications and Surgery for Weight Loss

    Chapter Six: Commercial Weight-loss Programs

    Chapter Seven: Popular Weight-loss Books and Products


    Appendix 1: Body Mass Index Table

    Appendix 2: 2015-2020 Dietary Guidelines for Americans: Key Recommendations

    Appendix 3: MyPlate: 1,600-Calorie Sample Meal Plan

    Appendix 4: Dietary Reference Intakes

    Appendix 5: Daily Food Diary Form

    Appendix 6: Food Frequency Form

    Appendix 7: Stages of Change

    Appendix 8: The DASH Eating Plan

    Appendix 9: Estimating Calories for Food

    Appendix 10: Reduce Calories by Food Substitution

    Appendix 11: The Food Label

    Appendix 12: Guide to Label Nutrient Claims

    Appendix 13: Behavior Modification Techniques


  • Target Audience:

    The target audience for this course is: Athletic Trainers; Fitness Professionals; Health Educators; Level II level Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.