Intuitive Eating is a dynamic mind-body integration of instinct, emotion, and rational thought. It provides a self-care framework for eating that honors authentic health by improving the complex connections within our bodies to allow us to more accurately meet our body’s needs.
Intuitive Eating is not a novel concept, but it differs from traditional approaches to health intervention as it does not center on weight or weight loss as a marker of health. The first book on Intuitive Eating, by Evelyn Tribole and Elyse Resch, was published in 1995. Since that time, the framework has gained popularity, especially within the last 5 years. There are now over 125 published studies documenting the health benefits of Intuitive Eating.
This webinar discusses the Intuitive Eating framework and illustrates how the 10 principles can be used to assist clients with their health goals while maintaining client autonomy, improving interoceptive awareness, and fostering a positive relationship with food, body, and movement.
Participants will be able to:
Describe potential health outcomes with a weight-inclusive approach like Intuitive Eating.
Compare and contrast Intuitive Eating with Mindful Eating.
Summarize the 10 principles of Intuitive Eating.
Identify additional resources on Intuitive Eating for both providers and their clients.
Kristina R. Fauser-Martin, MS, RD, CSSD, LD, CSCS
Board Certified in Sports Dietetics
Certified Strength and Conditioning Specialist
Priscilla Rumph, MS, RD, CSSD, LD, CEDRD
Certified Eating Disorder Registered Dietitian
Board Certified as a Specialist in Sports Dietetics
Continuing Education (CE) Credit
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Complete the registration form with your name, email address, and how you learned about this webinar. You should receive a confirmation email shortly after with the connection information. Please email us at [email protected] if you have any questions or need technical support.If you are unable to join the webinar via Zoom, please view the live-streamed webinar at https://www.youtube.com/c/OneOp/live.
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Military Family Readiness Policy, U.S. Department of Defense under Award Number 2019-48770-30366.