Level 2

Suggested Learning Needs Codes:

(1000) Professional skills

(1040) Cultural sensitivity

(1050) Ethics

(1060) Foreign language, cultures

(2000) Science of food and nutrition

(2010) Botanicals, phytochemicals

(2020) Composition of foods, nutrient analysis

(2040) Food science, genetically modified food

(2070) Macronutrients: carbohydrate, fat, protein, fiber, water

(2080) Microbiology, food toxicology

(2090) Micronutrients: vitamins, minerals

(3020) Assessment of target groups, populations

(3040) Food consumption, fluid balance

(4000) Wellness and public health

(4050) Epidemiology

(4070) Food security and hunger

(4090) Health behaviors: smoking cessation, stress management

(5200) Disordered eating

(5280) Nutrient deficiencies, Failure to thrive 

(5370) Weight management, obesity

(8015) Cultural/ethnic food and culinary practices

(8018) Environmental, agricultural and technologic influences on food systems

(8040) Food safety, HACCP, and sanitation

(8060) Culinary skills and techniques

(8070) Food production, quantity purchasing

(8080) Food styling and food presentation

(8090) Menu planning and development, nutrient analysis

(8100) Food and recipe development and modification

**All Skelly Publishing CPE programs expire 3 years from date of purchase. (You have 3 years to complete the CPE program once you purchase.)