Total CE Credit Hours: 1.5
Course Info URL: https://www.ce-credit.com/courses/102882
This course was updated 82 days ago. If you're about to take the exam, you may benefit from reviewing the exam questions listed below before starting on the actual exam.
About the Course:
Avoidant/Restrictive Food Intake Disorder (ARFID) is a diagnosis that captures a heterogeneous group of symptoms and eating presentations. Clinicians currently have access to limited research on the treatment of ARFID and even less about specific treatments that may be effective for different presentations of the disorder. Early clinical treatment research in the field of ARFID frequently mentions the use of exposure-based interventions, particularly for individuals with selective eating and fears of aversive consequences related to eating. Outcomes from partial hospital settings that use exposure-based treatments are promising, and the first manualized CBT treatment of ARFID also includes exposure as a treatment component. Clinicians may benefit from guidance on the different types of exposure that may be relevant to ARFID and how to effectively implement these interventions. The presenters will draw on their extensive clinical practice using exposure therapy for ARFID to provide an introduction to exposure techniques with these patients. Presenters will first provide an overview of the principles of exposure therapy, as well as the rationale for using these interventions with ARFID patients (15 minutes). Next, the presenters will describe 3 different types of exposure and associated protocols to use in practice with ARFID: interoceptive exposure, cue-based exposure, and exposures for selective eating and sensory sensitivity (1 hour). Teaching aids for instruction in each type of exposure will include video of a patient exposure session, in-vivo practice of conducting an exposure, and case examples. Finally, presenters will engage workshop participants in a discussion about potential challenges with using exposure therapy for ARFID, developmental considerations and modifications, and clinical applications (15 minutes).
This course is based on the book, All About Barf…and Other Fears: A Clinician’s Guide to Using Exposure in the Treatment of ARFID created by Tana Luo, PhD, Jessie Menzel, PhD, and Natalia Orloff, PhD in 2020.
Course Material Authors
Dr. Stuart Murray undertook his DClinPsych and Ph.D. at the University of Sydney, Australia, and recently completed a Postdoctoral Fellowship at the University of California, San Diego. He has authored more than 50 scientific articles and book chapters pertaining to eating disorders. To date, Dr. Murray’s work has been instrumental in shaping our field’s approach to the male experience of disordered eating and muscularity-oriented eating in particular. He currently serves as the Director of the National Association for Males with Eating Disorders and as the Co-Chair for the Academy of Eating Disorders Special Interest Group on male eating disorders. Currently Dr. Murray’s research, in addition to further explicating the male experience of disordered eating and the development of novel family therapy approaches, is oriented towards explicating the role of anxiety in anorexia nervosa.
Explain the rationale for using exposure therapy in the treatment of ARFID
Describe interoceptive exposure, cue-based exposure, and exposure to new foods and provide examples of using each in clinical practice
Identify potential challenges with utilizing exposure therapy with individuals with ARFID
American Academy of Health Care Providers in the Addictive Disorders (AAHCPAD)
1.5 credit hour
American Psychological Association (APA)
1.5 credit hour
CE Learning Systems is approved by the American Psychological Association to sponsor continuing education for psychologists. CE Learning Systems maintains responsibility for this program and its content.
Commission on Dietetic Registration (CDR)
1.5 ce credit hour
NAADAC, the Association for Addiction Professionals (NAADAC)
1.5 credit hour
National Association of School Psychologists (NASP)
1.5 credit hour
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