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Healthy Eating Every Day Facilitator Training Print Course-2nd Edition

Healthy Eating Every Day Facilitator Training Print Course-2nd Edition

$349.00 USD


Product Format

    The course consists of the following components:

    Healthy Eating Every Day, Second Edition, text

    • Print workbook

    • Online facilitator resources

    • Final exam (accessed online)

    Welcome to the Healthy Eating Every Day Facilitator Training Course. By facilitating the Healthy Eating Every Day (HEED) program, you will be able to guide people to improved health through better eating habits. Facilitating HEED takes knowledge and dedication. This course will introduce you to the concepts needed to lead HEED classes. You will learn about the evidence-based principles underlying the program and how to facilitate change in groups of adults who want to improve their eating habits.

    This self-directed course enables you to work at your own pace without the help of an instructor. Begin by reading Healthy Eating Every Day, Second Edition, the book that each of your participants will use as you take them through the program. Then, as you move through the facilitator workbook, you will have the opportunity to evaluate what you learn by answering questions at the end of each chapter and completing the reflection activities. The online facilitator resources include lesson plans, handout materials for your class participants, administrative forms, and program management and marketing materials—everything you need to help your participants make healthy eating a regular part of their lifestyle.

    Learning Objectives

    After reading the book and workbook and successfully completing the 75-question exam, you will be able to do the following:

    • Cite the mission and major principles and philosophies of the HEED program.

    • List the five stages of readiness to change.

    • Describe the cognitive and behavioral skills taught in HEED to assist participants in the behavior change process.

    • Explain how to administer the four A’s of facilitating change and use listening behavior and supportive feedback skills.

    • Identify the major learning objectives, special concerns, and special preparation needs for each session.

    • Describe how in-person and remote sessions are structured and delivered.

    • Identify the key features of the HEED plate model and the way in which it compares to the USDA’s MyPlate.

    • List the six HEED goals and explain why they are a focus of the HEED program.

    • Cite situations in which a HEED facilitator should refer a participant to another health professional.

    • Identify sources for obtaining accurate nutrition information.

    • Explain how to evaluate the outcomes and processes of your HEED program.


    Wellness providers at private sector workplaces, park and recreation departments, community colleges, and community-based organizations, such as government agencies, military installations, hospitals and health care providers, public health organizations, and senior centers. Also for personal trainers and wellness coaches seeking to round out their services within their scope of practice.

    Course Syllabus

    Chapter 1. HEED Program Philosophy

    Chapter 2. Behavior and Health

    Chapter 3. The Case for Healthy Lifestyles

    Chapter 4. Four Primary Theories

    Chapter 5. The Transtheoretical Model

    Chapter 6. Scientific Basis for HEED: The Lifestyle Nutrition Study

    Chapter 7. Principles of Adult Learning

    Chapter 8. The Facilitator’s Role

    Chapter 9. The Logistics of Facilitating

    Chapter 10. Evaluating Assessments, Food Logs, and Nutrition Misinformation

    Chapter 11. Evaluating Your HEED Program

    Chapter 12. Adaptations and Special Uses of HEED

    Chapter 13.Management of Your HEED Program

    Chapter Review Quizzes Answer Key

    Appendix: Overview of Sessions



    Healthy Eating Every Day Facilitator Training Practice Exam

    Ruth Ann Carpenter, MS, RDN, is a consultant in health promotion and instructional design. She is a registered dietitian with a master’s degree in applied nutrition from Pennsylvania State University as well as a master’s degree in instructional systems, with a focus on online learning, from Florida State University. Carpenter directed the nutrition education and research efforts at The Cooper Institute in Dallas, Texas, for 22 years. She was the codeveloper and a group facilitator for the Lifestyle Nutrition Study, which served as the basis for Healthy Eating Every Day. She has coauthored six books and has developed educational programs for clients such as the American Heart Association, Kellogg’s, Tropicana, Jenny Craig, the U.S. Navy, Roche, and the Illinois Department of Public Health. She has served in numerous leadership positions in the Academy of Nutrition and Dietetics, including chair of the weight management dietetic practice group and coauthor of a physical activity toolkit for dietitians.

    Carrie Finley, MS, served as a project manager, data analyst, and statistician in the research division at The Cooper Institute for 14 years. She has a bachelor of science degree in nutritional sciences from Texas A&M University and a master of science degree in epidemiology from the University of Texas–Houston school of public health. While with The Cooper Institute, she assisted in the development of the curriculum for the Lifestyle Nutrition Study, which served as the basis for Healthy Living Every Day, while also facilitating group sessions. She helped direct a nutritional epidemiology project that collected and analyzed dietary data to examine how dietary factors and fitness relate to morbidity and mortality. She has published numerous articles in peer-reviewed scientific journals and presented at many professional conferences, including the American Heart Association Scientific Sessions, Nutrition Week Conference, and American College of Sports Medicine Annual Conference.