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ForwardWhen Families Cook and Eat Together, Children Thrive
This continuing education course reviews research that measures the impact of family meals and the involvement of children in meal preparation on child health and well-being, the barriers and challenges families face, and the ways nutrition professionals can help families overcome barriers and maximize time spent cooking and eating together.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Describe three potential benefits to having frequent family meals.
- Analyze the challenges families face in having frequent family meals.
- List the potential benefits of involving children in meal preparation with respect to dietary quality, weight, and picky eating behaviors.
Additional Information
Alexandria Hardy, RDN, LDN, is a content creator and a freelance food and nutrition writer based in Pennsylvania.
Alexandria Hardy, RDN, LDN, faculty for this activity, has no relevant financial relationship(s) with ineligible companies to disclose.
None of the planners for this educational activity have relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company 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.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.
Available Credit
- 2.00 CDR