What to Eat Now (CHES)

This course is only for CHES practitioners. Excellent updated book by Dr. Marion Nestle. With the typical grocery store carrying 30,000 products, how do you advise patients/public to eat healthy? Nestle takes us aisle-by-aisle to understand the ways foods have changed, food manufacturing has altered popular foods, “healthy” and “organic” have become buzz words for food corporations, and shares insight into what games the grocery industry plays before the food gets on the shelves. Especially helpful for media and grocery RDNs, outpatient counselors, Public Health, and private practitioners. Quotes: Marion Nestle is an inspiration to parents, to scientists, to activists, and to chefs like me. In this book, she again shares her brilliance with all of us, teaching us how to be better consumers and better eaters, for ourselves and for our planet. – Jose Andres, chef and founder of Global Food Institute. What Marion Nestle gives us in this book is priceless: a compass to navigate the American supermarket, aisle by aisle, through all its (deliberate) obfuscation. – Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns and author of The Third Plate 35 Hour Program I.D. #114228_WENSS 35 Total Hours / 10 MCHES Hours