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Eating Green

by Jenna Bell-Wilson, PhD, RD, LD

Description

Eating "green" has become synonymous with sustainability, locally grown and a more conscientious way of planning your meals. We will discuss this "slow food" movement, its characteristics and how you can healthfully, conveniently and easily incorporate this green trend into your daily living.
By Jenna Bell-Wilson, PhD, RD, LD

Additional Content

Session Handout: Download PDF

Session Handout: Download Powerpoint

Available Course Credits

AASFP
0.10
ACSM
1.00
CHEK
1.00
CI
1.00
IFPA
1.00
ISFTA
1.00
NCCPT
0.10
NCSF
0.50
NESTA
0.10
NETA
1.00
NFPT
0.25
NSPA
1.00
PTAG
1.00
PTIA
1.00
REPS NZ
0.75
REPs UAE
1.00
REPs UK
1.00
W.I.T.S.
1.00

Video Chapters

1. Introduction Play
2. What Does Eating Green Look Like? Play
3. Green House Gas Emissions From Food Play
4. Added Benefits (to Eating Green) Play
5. Cleaner Air Play
6. Sustainable Agriculture Play
7. Locavores Play
8. Five Greening Tips to Share With Clients Play

About the Presenter

Jenna Bell-Wilson, PhD, RD, LD

Jenna Bell-Wilson, PhD, RD, LD IDEA Author/Presenter

Jenna Bell-Wilson, PhD, RD, LD, holds a doctorate degree in exercise science and a master’s degree in nutrition. She is a popular speaker and writer for IDEA Fitness Journal.