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Nondiet Weight Management - CHES97
Nondiet Weight Management

CHES97 l 7.00 contact hrs
by Linda Omichinski, RD
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(4.3 / 47 reviews)
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Upon successful completion of this course the student will be able to:

  • Explain why dieting may fail to produce long-term weight loss.
  • Define "diet mentality" and identify three consequences of this belief.
  • List four ways studies that link obesity to health problems may be flawed.
  • Explain why weight loss may not be an indicator of improved health.
  • Describe how repeated attempts at weight loss through dieting can increase risk of physical and mental health problems.
  • List 10 alternative goals to weight loss as indicators of improved health.
  • Describe how the nondiet approach can be employed in therapeutic and lifestyle situations.
  • Identify five influences on body image and provide six suggestions for
  • improving body image.
  • List five consequences of weight preoccupation.
  • Name and describe three basic body types.
  • Explain the role of carbohydrate and protein in appetite control.
  • Define the glycemic index and list six factors that affect glycemic response.
  • Explain how attempts to restrict high-fat foods may backfire.
  • List 10 possible indicators of rigid fat restriction.
  • List five indicators of an acquired taste for lower-fat foods.
  • Describe six methods of making gradual changes in food purchasing and  preparation.
  • Contrast diet and nondiet approaches to portion control.
  • Explain how sensitivity to hunger, appetite and satiety signals can be
  • enhanced. Explain how dieting may influence cue sensitivity.
  • List 15 reasons — other than hunger — for eating.
  • Explain the role of fluids in the body, and list three ways fluids can be
  • misused by dieters.
  • List five signs of dehydration.
  • Explain how clients can acquire a taste for less-sweet foods and fluids.
  • List six symptoms of exercise addiction.
  • Name and refute three myths about exercise.
  • List 11 indicators of lifestyle shift other than weight loss.
Course content may take a take a few minutes to display fully.

Accreditation Information
This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
Health educators: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com and search for this topic title.
Sponsored by ContinuingEducation.com, 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 7.0 total Category I continuing education contact hours.
Provider ID: CA0084.

This course will be updated or discontinued on or before 7/31/2016

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ContinuingEducation.com is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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