Category Archives: Nutrition & Dietetics

Final Hours to take advantage of our Buy 2, Get 1 Course Free. Don’t Delay!


Autumn, Wood, Fund, Fall Foliage

Add any three courses to your shopping cart and the lowest priced 3rd course will automatically deduct at checkout (courses must be purchased together, one free course per order).

Use coupon PDR 360 to receive an extra 25% off at checkout!

Offer valid on future orders only. Sale ends December 3, 2019.

Use the links to see our range of CE Courses!

School Psychology CE


Speech-Language Pathology CE


Psychology CE


Counseling CE 


Marriage and Family  Therapy CE


Social Work CE


Occupational Therapy CE


Nutrition and Dietetics CE



Eat a Rainbow Every Day!

Course excerpt from Nutrition and Depression

The Power of Fruits and Vegetables:
Image result for sharing fruit and veg
We have all been told that eating more fruits and vegetables is an important part of preserving our health, but can increased consumption of produce also improve mood?
Looking to answer just this question, Department of Psychology researcher Dr. Tamlin Conner, Dr.Caroline Horwath, and Bonnie White from Otago’s Department of Human Nutrition, recruited a total of 281 young adults (with a mean age of 20 years) to complete a questionnaire giving details of their age, gender, ethnicity, weight and height. Excluding those with a history of an eating disorder, participants were then asked to complete an internet-based daily food diary for 21 consecutive days. Every evening, for 21 days, participants logged into their diary and rated how they felt choosing from a list of eighteen positive and negative adjectives.
Then they answered five questions about what they had eaten that day. Specifically, participants were asked to report the number of servings eaten of fruit (excluding fruit juice and dried fruit), vegetables (excluding juices), and several categories of unhealthy foods like biscuits/cookies, potato crisps, and cakes/muffins.
And after 21 days, the results showed a strong day-to-day relationship between more positive mood and higher fruit and vegetable consumption, but not other foods.This result stood even after controlling for body mass index (BMI), or running additional analysis to ensure that a positive mood didn’t precede a higher intake of fruits and vegetables. In fact, what Dr. Conner and her team found was that eating fruits and vegetables predicted improvements in positive mood the next day, suggesting that healthy foods may improve mood (Conner et al.,2013).
“On days when people ate more fruits and vegetables, they reported feeling calmer, happier and more energetic than they normally did.” (Conner et al., 2013).
Conner cautions, however, that in order to notice a meaningful positive change, people would need to consume approximately seven to eight total servings of fruits and vegetables per day –essentially ensuring that half of your plate at each meal is comprised of fruits or vegetables (Conner et al., 2013).
A more recent study found similar results.
A collaboration between the University of Warwick, England and the University of Queensland, Australia, involved an examination of longitudinal food diaries of 12,385 randomly sampled Australian adults over 2007, 2009, and 2013 in the Household, Income, and Labour Dynamics in Australia Survey.
The authors adjusted the effects of incident changes in happiness and life satisfaction for people’s changing incomes and personal circumstances. As part of the study, subjects kept food diaries and had their psychological well-being measured at intervals throughout the course of the study.
Increased consumption of fruits and vegetables was found to improve well-being in the long term, and incrementally, as happiness benefits were detected for each extra daily portion of fruit and vegetables up to 8 portions per day. Incredibly, the researchers concluded that people who changed from almost no fruit and veg to eight portions of fruit and vegetables a day would experience an increase in life satisfaction equivalent to moving from unemployment to employment (Oswald et al.,2016).
Professor Andrew Oswald explains, “Eating fruit and vegetables apparently boosts our happiness far more quickly than it improves human health. People’s motivation to eat healthy food is weakened by the fact that physical-health benefits, such as protecting against cancer, accrue decades later. However, well-being improvements from increased consumption of fruit and vegetables are closer to immediate” (Oswald et al., 2016).
“Perhaps our results will be more effective than traditional messages in convincing people to have a healthy diet. There is a psychological payoff now from fruit and vegetables –not just a lower health risk decades later” (Mujcic, 2016).
While it has been well established that there is a link between antioxidant consumption and improved health, is there a link between increased anti-oxidants and optimism? From the results of studies like this, it is reasonable to think so. Most interesting, as Mujcic points out, the psychological payoff from fruits and vegetables occurs both immediately, and in better health down the road.
So what is the takeaway when it comes to fruits and vegetable and mood? Here are some guidelines to keep in mind:
  • Aim for at least eight servings of fruits and vegetable daily (excluding dried fruits and fruit and vegetable juices).
  • At each meal, fill your plate halfway with fruits and vegetables.
  • Use fruits and vegetable between meals as snacks.
  • Aim for a wide variety of fruit and vegetable sources.

Nutrition and Depression: Advanced Clinical Concepts is a 3-hour online continuing education (CE) course that examines how what we eat influences how we feel – and what we can do to improve both.

Depression is an increasingly common, complex, inflammatory condition that co-occurs with a host of other conditions. This course will examine how we can combat depression through nutrition, starting with an exploration of the etiology of depression – taking a look at the role of neurotransmitters, the HPA axis and cortisol, gene expression (epigenetics), upregulation and downregulation, and the connections between depression and immunity and depression and obesity. We will then turn our attention to macronutrients and investigate how factors such as regulating blood sugar, achieving amino acid balance, consuming the right fats, and eating fruits and vegetables can enhance mood, improve our decision-making, enhance cognitive processes, and reduce inflammation. From there, we will look at just how we go about the process of building a better brain – one neurotransmitter at a time. Exercises you can use with clients are included.

Course #31-02 | 2018 | 42 pages | 20 posttest questions

CE Credit: 4 Hours
Target Audience: Psychologists | Counselors | Social Workers | Occupational Therapists (OTs) | Marriage & Family Therapists | School Psychologists | Teachers
Learning Level: Introductory
Course Type: Online

Professional Development Resources is a nonprofit educational corporation 501(c)(3) organized in 1992. We are approved to sponsor continuing education by the American Psychological Association (APA); the National Board of Certified Counselors (NBCC); the Association of Social Work Boards (ASWB); the American Occupational Therapy Association (AOTA); the American Speech-Language-Hearing Association (ASHA); the Commission on Dietetic Registration (CDR); the Alabama State Board of Occupational Therapy; the Florida Boards of Social Work, Mental Health Counseling and Marriage and Family Therapy, Psychology & School Psychology, Dietetics & Nutrition, Speech-Language Pathology and Audiology, and Occupational Therapy Practice; the Ohio Counselor, Social Worker & MFT Board and Board of Speech-Language Pathology and Audiology; the South Carolina Board of Professional Counselors & MFTs; the Texas Board of Examiners of Marriage & Family Therapists and State Board of Social Worker Examiners; and are CE Broker compliant (all courses are reported within a few days of completion).


Target Audience: PsychologistsCounselorsSocial WorkersMarriage & Family Therapist (MFTs)Occupational Therapists (OTs)Registered Dietitian Nutritionists (RDNs)School Psychologists, and Teachers

Earn CE Wherever YOU Love to Be!

Leave a comment

Posted by on November 13, 2017 in Mental Health, Nutrition & Dietetics


Presidents Day CE Sale at PDResources



Valentine’s and President’s Day Sale at PDResources – Buy Two Courses Get One Free!

If two really are better than one, than a third for free should really knock your socks off this holiday! Now through Monday, enjoy a FREE CE course with the purchase of any two

Powered by elink





Tags: ,

Nutrition and Mental Health – New Online PDResources CE Course

Nutrition and Mental HealthNutrition and Mental Health: Advanced Clinical Concepts is a 1-hour online continuing education (CE/CEU) course that examines how what we eat influences how we feel, both physically and mentally. While the role of adequate nutrition in maintaining mental health has been established for some time, just how clinicians go about providing the right nutritional information to the patient at the right time – to not just ensure good mental health, but actually optimize mood – has not been so clear. With myriad diets, weight loss supplements and programs, clients often find themselves reaching for the next best nutritional solution, all the while, unsure how they will feel, or even what to eat to feel better. On the other side of the equation, clinicians so often face not just a client’s emotional, situational, and relational concerns, but concerns that are clearly mired in how the client feels physically, and what impact his/her nutritional health may have on these concerns. For example, research into the role of blood sugar levels has demonstrated a clear crossover with client impulse control. Additionally, the gut microbiome, and its role in serotonin production and regulation has consistently made clear that without good gut health, mitigating anxiety and depression becomes close to impossible.

So if good mental health begins with good nutritional health, where should clinicians start? What advice should they give to a depressed client? An anxious client? A client with impulse control problems? This course will answer these questions and more. Comprised of three sections, the course will begin with an overview of macronutrient intake and mental health, examining recent popular movements such as intermittent fasting, carb cycling and ketogenic diets, and their impact on mental health. In section two, we will look specifically at the role of blood sugar on mental health, and research that implicates blood sugar as both an emotional and behavioral regulator. Gut health, and specifically the gut microbiome, and its influence on mood and behavior will then be explored. Lastly, specific diagnoses and the way they are impacted by specific vitamins and minerals will be considered. Section three will deliver specific tools, you, the clinician, can use with your clients to assess, improve and maximize nutrition to optimize mental health. Course #11-06 | 2017 | 21 pages | 10 posttest questions

About the Author:
Claire Dorotik-Nana, LMFT, is a Licensed Marriage and Family Therapist who specializes in post-traumatic growth, optimal performance, and wellness. She is licensed to practice in California and Colorado. Claire earned her BS in Kinesiology and worked as personal trainer for years before becoming a course developer for International Sports Science Association. Claire is always thinking about ways to improve physical fitness and nutrition as a modality for improving mental health. She also writes in her popular blog, Leveraging Adversity on Psychcentral.
This online continuing education course is offered by Professional Development Resources, a nonprofit educational corporation 501(c)(3) organized in 1992. Our purpose is to provide high quality online continuing education (CE) courses on topics relevant to members of the healthcare professions we serve. We strive to keep our carbon footprint small by being completely paperless, allowing telecommuting, recycling, using energy-efficient lights and powering off electronics when not in use. We provide online CE courses to allow our colleagues to earn credits from the comfort of their own home or office so we can all be as green as possible (no paper, no shipping or handling, no travel expenses, etc.). Sustainability isn’t part of our work – it’s a guiding influence for all of our work.
We are approved to offer continuing education by the American Psychological Association (APA); the National Board of Certified Counselors (NBCC); the Association of Social Work Boards (ASWB); the American Occupational Therapy Association (AOTA); the American Speech-Language-Hearing Association (ASHA); the Commission on Dietetic Registration (CDR); the Alabama State Board of Occupational Therapy; the Florida Boards of Social Work, Mental Health Counseling and Marriage and Family Therapy, Psychology & School Psychology, Dietetics & Nutrition, Speech-Language Pathology and Audiology, and Occupational Therapy Practice; the Ohio Counselor, Social Worker & MFT Board and Board of Speech-Language Pathology and Audiology; the South Carolina Board of Professional Counselors & MFTs; the Texas Board of Examiners of Marriage & Family Therapists and State Board of Social Worker Examiners; and are CE Broker compliant (all courses are reported within one week of completion).


Tags: ,

People Buy More Food After the New the New Year – In Spite of Resolutions

From The University of Vermont

People Buy More Food After New Year in Spite of ResolutionsDespite New Year’s resolutions to eat better and lose weight, people buy the greatest amount of food and calories after the holidays, finds a study led by a University of Vermont researcher.

The study, published by PLOS ONE, finds consumer spending on food increases by 15 percent over the holiday season (Thanksgiving to New Year), with most of the increase attributed to higher levels of junk food.

But shoppers buy the greatest amount of food after New Year – the equivalent of a nine percent increase in calories above holiday levels, says Prof. Lizzy Pope of the University of Vermont, who led the study as a post-doctoral researcher at Cornell University’s Food and Brand Lab.

“People start the New Year with good intentions to eat better,” says Pope, who recently joined UVM’s Dept. of Nutrition and Food Science. “They do pick out more healthy items, but they also keep buying higher levels of less-healthy holiday favorites. So their grocery baskets contain more calories than any other time of year we tracked.”

The findings are surprising given the holidays’ reputation for overeating – and suggest that people need better strategies for shopping under the sway of “res-illusions,” the research team says.

The researchers recommend that consumers use written grocery lists to deter impulsive junk food purchases; substitute as much junk food as possible with fresh produce and nutrient-rich foods, and split grocery baskets visually to ensure nutritious foods represent at least half of your purchases.

Background and methods

The authors of the study, New Year’s Res-Illusions: Food Shopping in the New Year Competes with Healthy Intentions, are Lizzy Pope (University of Vermont), David Just (Cornell University), Brian Wansink (Cornell University), and Drew Hanks (Ohio State University).

“We wanted to see how New Year’s resolutions and the end of the holiday season impact grocery shopping habits – how much food people buy, and how many calories the foods contain,” says co-author David Just, Cornell University.

More than 200 households in New York State were recruited to participate in the seven-month study of grocery store spending behaviors, from July 2010 to March 2011.

To identify shopping patterns, researchers split the data into three periods: July to Thanksgiving represented participants’ baseline spending (how much the average shopper regularly spends per week on groceries), Thanksgiving to New Year’s was considered the holiday season, and New Year’s to March the post-holiday period.

Foods were categorized as healthy or less healthy based on a nutritional rating system used at participating grocery stores.

“Despite New Year’s resolutions to eat healthier, people tend to hang on to those unhealthy holiday favorites and keep buying them in the New Year,” says co-author Drew Hanks, The Ohio State University, who worked on the study as a post-doctoral researcher at Cornell.

“Based on these findings,” Hanks adds, “we recommend that instead of just adding healthy foods to your cart, people substitute less healthy foods for fresh produce and other nutrient rich foods. The calories will add up slower and you’ll be more likely to meet your resolutions and shed those unwanted pounds.”


Related Continuing Education Courses:


Tags: ,

%d bloggers like this: