Rudd Center for Food Policy and Obesity
Home Who We Are What We Do News & Events Press
Yale University Rudd Center for Food Policy and Obesity Yale University Rudd Center for Food Policy and Obesity
.

Tools for Healthcare Providers

Continuing Medical Education

The Rudd Center has launched a new web-based Continuing Medical Education (CME) course to increase awareness of weight bias in health care settings and help clinicians improve care for overweight and obese patients. This is the first evidence-based online learning tool designed to address the topic of weight bias in clinical settings.

This course responds to a growing concern about weight bias in the health care environment, and will help providers implement important strategies to reduce stigma and provide better care for their overweight and obese patients.”

The course is designed to help health care providers become aware of personal attitudes that may affect health care delivery, and highlights appropriate and sensitive communication strategies to address weight with patients. This free course is accredited by the Yale University School of Medicine's Center for Continuing Medical Education (for 1 CME credit).

Online Toolkit

This toolkit, with downloadable files, is designed to help health care providers across a variety of practice settings with easy-to-implement solutions and resources to improve delivery of care for overweight and obese patients. The resources are designed for busy professionals and customized for various practice settings. They range from simple strategies to improve provider-patient communication and ways to make positive changes in the office environment, to profound ones, including self-examination of personal biases.

Handouts

For Your Patients

For Physicians

Produced by the American Medical Association (AMA), this primer is designed to aid physicians in treating obesity and caring for their obese patients in a sensitive and unbiased way. The primer is accompanied by a continuing medical education (CME) component worth 4.5 credit hours.