Michele Payn's Food Truths From Farm to Table: 25 Surprising Ways to Shop & Eat Without Guilt

Suggested CDR Learning Codes: 2040, 7050, 7120, 8018; Level 2
Suggested CDR Performance Indicators: 8.1.2, 8.3.6, 11.2.2, 12.4.5

The default $79 purchasing option is for the 8 CEU online examination ONLY. To purchase the examination plus Michele Payn's book, select our bundle purchasing option.

Two-thirds of the U.S. population lives in cities, with many of these individuals never having visited a farm where their food is produced. Consumers are concerned about animal welfare, GMO, sustainability, antibiotics, pesticides, and hormones in food, but often lack the background in food production to understand how to make healthful food choices.

Food and farming expert Michele Payn’s book, Food Truths from Farm to Table, is an evidence-based examination of food myths across nine sections of the grocery store. In this thought provoking and practical book, the author provides strategies that dietitians can use to assist clients in avoiding confusion in the grocery store.

Food Truths from Farm to Table takes you behind the scenes of today’s agriculture in the U.S. and Canada to unveil why food is raised the way it is and to bring clarity and common sense to the food conversation. The book provides guidance to assist clients in making food decisions based on their own social, ethical, environmental and health standards. It will leave dietitians feeling poised to empower others to simplify their shopping, eating and cooking.

This online examination is broken into 8 quizzes (one quiz per every part of the book. Once you've completed your purchase, you can access these quizzes at your convenience. They do not all need to be completed in one sitting.

Please note: Books will only be mailed to U.S. addresses.

Learning Objectives

After completing this continuing education course, nutrition professionals should be better able to:

  1. Provide science-based recommendations by evaluating content and context claims about modern farming practices.
  2. Discuss commonalities of people who grow food and how they do it—across the spectrum of scale, from CSAs to farmer’s markets to larger family businesses.
  3. Educate their peers and consumers on measuring all food claims against their own ethical, health, environmental, and social standards to avoid food shaming.
  4. Help food buyers reduce time and guilt in the grocery store.
Course summary
Available credit: 
  • 8.00 CDR
Course opens: 
Course expires: 

The author reports the following relevant disclosure: She has received an honorarium to appear as a speaker to select groups and organizations – view list here. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 8.00 CDR


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