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Eating Green

by Jenna Bell-Wilson, PhD, RD, LD

Not available

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

Available Course Credits

AASFP
0.10
ACSM
1.00
CHEK
1.00
CI
1.00
IFPA
1.00
NCCPT
0.10
NCSF
0.50
NESTA
0.10
NETA
1.00
NFPT
0.10
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
2. What Does Eating Green Look Like?
3. Green House Gas Emissions From Food
4. Added Benefits (to Eating Green)
5. Cleaner Air
6. Sustainable Agriculture
7. Locavores
8. Five Greening Tips to Share With Clients

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.