[Skip to Content]
Quiz
Nutrition

Introduction to Food and Health

Learning Objectives
1. Describe the fundamental principles of nutrition
2. Conduct a motivational interview and nutritional assessment in a primary care setting using evidence-based techniques and tools
3. Formulate a strategy based on a nutritional assessment to improve their health and their patients' health
4. Guide patients and themselves through iterative, targeted goals to improve nutrition and health outcomes
5. Provide patients with skills-based learning resources to support their achievement of targeted nutrition goals
2.5 Credits CME
Stanford Medicine
Published Online: April 22, 2021 Interactive Course
Module Take Quiz Resources
Video Thumbnail

We find ourselves facing global epidemics of obesity and diabetes. To address these public health crises, we urgently need to explore innovative educational strategies for physicians and the general public. Physicians who eat a healthy, balanced diet and who understand what that entails are more effective at counseling their patients to improve their health behaviors.

This CME activity provides a practical approach to supporting healthy eating for a variety of medical needs. Through the use of didactic videos, animated cases, and interactive activities course participants will gain proficiency in recommending well-established nutritional practices and assessing barriers to healthy eating for patients and physicians alike. By evaluating personal eating behaviors and barriers to healthy eating, physicians will emerge from the course better equipped to support sustainable positive change in their patients' food choices while simultaneously having an opportunity to embark on optimizing their own nutritional health.

Sign in to take quiz and track your certificates

Stanford Medicine offers CME on a variety of topics that is evidence-based, references best practices supported by scientific literature and guidelines and is free of commercial bias. Learn more

Related Courses

  1. Nutrition and Health

Module not playing? Click here

Activity Information

All Rights Reserved. The content of this activity is protected by U.S. and International copyright laws. Reproduction and distribution of its content without written permission of its creator(s) is prohibited.

Accreditation: The Stanford University School of Medicine is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.

Credit Designation Statement: The Stanford University School of Medicine designates this enduring material for a maximum of 2.50 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

Financial Support Disclosure: The Stanford University School of Medicine has received and has used undesignated program funding from Pfizer, Inc. to facilitate the development of innovative CME activities designed to enhance physician competence and performance and to implement advanced technology. A portion of this funding supports this activity.

References:
1.
Willett  WC, Dietz  WH, Colditz  GA.  Guidelines for healthy weight.  N Engl J Med1999; 341: 427–434.Google Scholar
2.
Cordain  L, Eaton  SB, Sebastian  A,  et al.  Origins and evolution of the Western diet: health implications for the 21st century.  The American journal of clinical nutrition. 2005;81(2):341–354.Google Scholar
3.
World Health Organization.  “Global Database on Body Mas. Index.” WHO: Global Database on Body Mass Index. 2006. Accessed January 29, 2016, http://apps.who.int/bmi/index.jsp.
4.
Adlercreutz  H.  Western diet and Western diseases: some hormonal and biochemical mechanisms and associations.  Scandinavian Journal of Clinical and Laboratory Investigation. 1990;50(sup201):3–23.Google Scholar
5.
Adams  KM, Kohlmeier  M, Zeisel  SH.  Nutrition education in US medical schools: latest update of a national survey.  Academic medicine: journal of the Association of American Medical Colleges. 2010;85(9):1537.Google Scholar
6.
Devries  S, Dalen  JE, Eisenberg  DM,  et al.  A deficiency of nutrition education in medical training.  The American journal of medicine. 2014;127(9):804–806.Google Scholar
7.
DiMaria-Ghalili  RA, Mirtallo  JM, Tobin  BW, Hark  L, Van Horn  L, Palmer  CA.  Challenges and opportunities for nutrition education and training in the health care professions: intraprofessional and interprofessional call to action.  The American journal of clinical nutrition. 2014;99(5):1184S–1193S.Google Scholar
8.
Gottheil  S, Hunter  C.  Is it what you know or how you use it? A review of nutrition knowledge and counseling among medical professionals.  EDITORIAL TEAM. 2012;81(2):31.5.Google Scholar
9.
Morris  NP.  The neglect of nutrition in medical education: a firsthand look.  JAMA internal medicine. 2014;174(6):841–842.Google Scholar
10.
Nestle  M, Baron  RB.  Nutrition in Medical Education: From Counting Hours to Measuring Competence.  JAMA internal medicine. 2014;174(6):843–844.Google Scholar
11.
Frank  E, Rothenberg  R, Lewis  C, Belodoff  BF.  Correlates of physicians' prevention-related practices: findings from the Women Physicians' Health Study.  Archives of Family Medicine. 2000;9(4):359.Google Scholar
12.
Frank  E, Breyan  J, Elon  L.  Physician disclosure of healthy personal behaviors improves credibility and ability to motivate.  Archives of Family Medicine. 2000;9(3):287.Google Scholar
13.
Frank  E.  Physician health and patient care.  JAMA. 2004;291(5):637–637.Google Scholar
14.
Eisenberg  DM, Myrdal Miller  A, McManus  K, Burgess  J, Bernstein  AM.  Enhancing medical education to address obesity: “See one. Taste one. Cook one. Teach one.”.  JAMA internal medicine. 2013;173(6):470–472.Google Scholar
15.
Smith    et al. Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008. Nutrition Journal 2013, 12:45. Trends in energy intake among US children by eating location and food source, 1977–2006
16.
Poti  JM, Popkin  BM.  Consumption of ready-made meals and increased risk of obesity: findings from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study.  J Am Diet Assoc. 2011; 111(8): 1156–1164.Google Scholar
17.
Guyenet  S, Landen  J.  American Sugar Consumption (cane sugar, high-fructose corn syrup and maple syrup). http://wholehealthsource.blogspot.com
18.
Lustig  RH. Fat chance: beating the odds against sugar, processed food, obesity, and disease. Penguin; 2012.
19.
Lustig  RH, Schmidt  LA, Brindis  CD.  Public health: The toxic truth about sugar.  Nature. 2012;482(7383):27–29.Google Scholar
20.
Malik  VS, Schulze  MB, Hu  FB.  Intake of sugar-sweetened beverages and weight gain: a systematic review.  The American journal of clinical nutrition. 2006;84(2):274–288.Google Scholar
21.
Vartanian  LR, Schwartz  MB, Brownell  KD.  Effects of soft drink consumption on nutrition and health: a systematic review and meta-analysis.  American journal of public health. 2007;97(4):667–675.Google Scholar
22.
Gross  LS, Li  L, Ford  ES, Liu  S.  Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment.  The American journal of clinical nutrition. 2004;79(5):774–779.Google Scholar
23.
“Sources of Added Sugar,” – Sweet Revenge – Turning the Tables on Processed Food © 2014 Advise & Consent LLC
24.
Lustig  RH, Schmidt  LA, Brindis  CD.  Public health: The toxic truth about sugar.  Nature. 2012;482(7383):27–29.Google Scholar
25.
Lustig  RH. Fat chance: beating the odds against sugar, processed food, obesity, and disease. Penguin; 2012.
26.
World Health Organization. Guideline: Sugars intake for adults and children. World Health Organization; 2015. http://www.who.int/nutrition/publications/guidelines/sugars_intake/en/
27.
Pollan  M. In Defense of Food: An Eater's Manifesto. New York: Penguin Press, 2008.
28.
Bianchi  Adam, . “ McDonald's Cup Sizes Around The World. ”  BuzzFeed. October 26 , 2014. Accessed January 29, 2016. http://www.buzzfeed.com/adambianchi/mcdonalds-cup-sizes-around-the-world#.wq5rPrgqk. Used with permission.Google Scholar
29.
Davy  BM, Dennis  EA, Dengo  AL, Wilson  KL, Davy  KP.  Water consumption reduces energy intake at a breakfast meal in obese older adults.  Journal of the American Dietetic Association. 2008;108(7):1236–1239.Google Scholar
30.
Dennis  EA, Dengo  AL, Comber  DL,  et al.  Water Consumption Increases Weight Loss During a Hypocaloric Diet Intervention in Middle-aged and Older Adults.  Obesity. 2010;18(2):300–307.Google Scholar
31.
Tavernise  S. “ F.D.A. Sets 2018 Deadline to Rid Foods of Trans Fats. ”  The New York Times. June 16 , 2015. Accessed January 29, 2016. http://www.nytimes.com/2015/06/17/health/fda-gives-food-industry-three-years-eliminate-trans-fats.html?_r=0Google Scholar
32.
Pollan  M. Food Rules: An Eater's Manual. New York: Penguin Books, 2009.

Accreditation
In support of improving patient care, Stanford Medicine is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

Credit Designation
Stanford Medicine designates this Enduring Material for a maximum of 2.50 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

     
Close
Close
Close
Close

Name Your Search

Save Search
Close
Close

Lookup An Activity

or

My Saved Searches

You currently have no searches saved.

Close

My Saved Courses

You currently have no courses saved.

Close
Our website uses cookies to enhance your experience. By continuing to use our site, or clicking "Continue," you are agreeing to our Cookie Policy | Continue