Exposure in Action: ERP & Food Exposures for Eating Disorder Dietitians Course
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Slides
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Module 1: Foundations of ERP and Food Exposures
Lesson 1.1 Food Avoidance in Eating Disorders
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Lesson 1.2 ERP and Food Exposures: Definitions, types, history, and research
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Lesson 1.3 Symptoms and Behaviors Targeted
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Lesson 1.4 ERP vs Food Exposures and Provider Roles
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MODULE 2: ETHICS, SAFETY, AND INFORMED CONSENT
Lesson 2.1 Gaining Informed Consent – Client understanding and readiness
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Lesson 2.2 Harm Reduction Strategies and Ethical Considerations
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Module 3: The How-To of ERP
Lesson 3.1 Planning Exposures: Clinician considerations – When, where and which foods?
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Lesson 3.2 Collaborating with Clients – Agreements and planning
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Lesson 3.3 During the Activity: Coaching, Supporting, and Observing
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Lesson 3.4 Ending and Post-reflection
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Lesson 3.5 Common Mistakes
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Module 4: Evaluating Progress and Limits
Lesson 4.1 Frequency of Exposures and Progression Pacing
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Lesson 4.2 Measuring Outcomes and Recognizing Progress
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Lesson 4.3 When to Discontinue Exposures: Identifying counterproductive outcomes
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Module 5: Collaboration, Documentation, and Group Work
Lesson 5.1 Therapist – Dietitian Collaboration and Communication Strategies
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Lesson 5.2 Documentation and Charting Best Practices
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Lesson 5.3 Group Exposure Activities – When and how to integrate group work in treatment
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Module 6: ERP in ARFID
Lesson 6.1 How ERP Differs in ARFID – Fear vs Disgust vs Sensory
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