The Excelling in the Retail Food Industry Certificate of Training consists of five modules designed to build a strong foundation for new retail RDNs or those interested in a career in food retail while enhancing business skills and food industry knowledge for all RDNs.
This module will focus on health and well-being opportunities in food retail, outlining the consumer and health trends that are shaping retail investments to meet consumer interests, and will identify the roles RDNs play in the food retail sector.
This module guides RDNs in the development of a comprehensive and effective health and well-being strategy that aligns with a retail company's goals and strategic priorities while maximizing RDN contribution.
Learn how to align with retailer marketing and branding while developing a brand for yourself and your well-being program to create positive customer experiences and earn customer loyalty as a trusted ally in their shopping and wellness journey.
Learn how to develop an effective evaluation plan for health and well-being programs to determine what strategies work, which ones need improvement, and which ones are not viable.
Discover how and when to incorporate consumer trends into food retail health and well-being programs to enhance your food retailer's value as both a destination and a trusted partner in customers' shopping and well-being journeys.
The Policy and Advocacy Certificate of Training consists of four modules that prepare nutrition professionals to advocate for policy change across all levels of government.
This module focuses on the current research related to gluten-related disorders including celiac disease, non-celiac gluten sensitivity, dermatitis herpetiformis and gluten ataxia.
This module will guide the clinician through the research on the impact of a gluten-free diet and provide the art and science of assessing the factors affecting the individual's quality of life.
This module will review the pathogenesis and pathophysiology of the pre-diabetic state, clinical signs, risk factors in individuals at the highest risk for developing T2DM, interventions for modifying risk factors and using the nutrition care process for the management patients with prediabetes.