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Raising a Relaxed Eater

by Instructor: Wendy Phillips, MS, RD, CNSC, CLE, FAND

$15.00

i 1.00 Hours

Course Overview

What is a relaxed eater? Relaxed eaters trust themselves to eat enough and to eat a wide variety of foods to nourish their bodies. What’s missing is anxiety or conflict over these food choices. They can “go with the flow” when it comes to eating. While they have learned to follow routines in all areas of their lives, including eating, they also can handle disruption of that routine with little angst. They can eat in social situations or alone, and can navigate the food environment to enjoy the food that also happens to nourish their bodies.

Most parents wish they themselves were relaxed eaters and desire to raise their children to be relaxed eaters as well. Parents have a limited window of ages 0 to 2 years to instill good eating behaviors in their toddlers, and then help those children practice, refine, and improve those behaviors throughout their childhood, adolescence, and into adulthood. This course provides practical tips for parents and caregivers on how to approach “relaxed eating” to promote a healthy relationship with food issues and improve health outcomes.

About the Course Author

Wendy Phillips, MS, RD, CNSC, CLE, FAND has worked for several years as a clinical nutrition manager in California, Virginia, and Utah. Her clinical experience includes acute care, rehabilitation, and long-term care facilities. She is a nutrition support specialist and a certified lactation educator. 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. Wendy Phillips, MS, RD, CNSC, CLE, FAND has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Accreditation Information

Certificates provided by accrediting body (3 Match)

  • Commission on Dietetic Registration

    1.00HOURS

    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 151914 Learning Need Code(s): 3020, 4010, 4090, 6010 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool

  • Florida Council of Dietetics and Nutrition

    1.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.0 contact hours.

  • Certified Health Education Specialist

    1.00HOURS

    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 1.0 total Category I continuing education contact hours.


Course Details

  • Course Code:

    REL-ACU-0-RCRE

  • Hours:

    1.00

  • Type:

    Online Course

  • Release Date:

    2019-12-01

  • Expiration Date:

    2022-10-31

  • Learning Objectives:

    Communicate behavioral interventions to promote relaxed eating at meals to parents.; Identify three learning strategies that influence a child’s relationship with food.; List at least four practical tips for crafting a healthy mealtime environment.

  • Target Audience:

    The target audience for this course is: 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.
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