Power of Nurses: Leading the "Real Food" Revolution

At the conclusion of this course, participants will be able to:

1. Describe how ultra-processed foods contribute to chronic disease burden in the United States.

2. Implement at least two evidence-based nutritional screening practices within the nursing scope.

3. Apply patient education strategies to guide individuals toward whole-food dietary choices.

Ultra-processed foods make up a large share of the U.S. diet and are associated with a higher risk of type 2 diabetes, cardiovascular disease, and several cancers. In January 2026, the USDA and HHS issued updated federal nutrition guidance that signaled a major shift in how healthy eating is framed, with greater emphasis on less processed, nutrient-dense food choices. This course prepares frontline nurses to move beyond generic dietary advice and deliver practical bedside nutrition counseling that helps patients connect everyday food choices with long-term health outcomes. Learners will review the NOVA food classification system, validated malnutrition screening practices, dietary history taking, physical and laboratory signs of nutritional risk, and patient education strategies such as motivational interviewing, teach-back, and food insecurity screening.

This course addresses an important practice gap. Although diet is closely linked to chronic disease and recovery, nutritional assessment and food-focused patient education are not performed consistently at the bedside. Many nurses need a stronger working knowledge of ultra-processed food classification, validated nutrition screening tools, and evidence-based communication approaches to support realistic, patient-centered dietary counseling.