CPE Units: 35
10.2.4 Integrates foundational dietetics knowledge with critical appraisal of assessment data to diagnose nutrition problems (using problem solving, etiology, signs and symptoms [PES] statements), which can be resolved or improved through treatment or nutrition intervention.
2.3.1 Applies the principles of collaboration and negotiation in teamwork.
6.1.2 Formulates a clear understanding of the nature of problems or need for improvement to achieve desired outcome.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.1.5 Applies medical nutrition therapy in disease prevention and management.
1040 Cultural Sensitivity
2000 Science of Food and Nutrition
2010 Botanicals, Phytochemicals
3000 Nutrition Assessment and Diagnosis
3005 Nutrition Diagnosis
3010 Assessment Methodology
3020 Assessment of Target Groups, Populations
3030 Anthropometrics, Body Composition
3040 Food Consumption, Fluid Balance
3050 Feeding, Swallowing, Dentition
3060 Laboratory Tests
3070 Pharmacological, Drug/Nutrient, Herbal Interaction
3080 Physical: Blood Pressure, Pulse, Bowel Sounds
3090 Screening Parameters, Methodology, and Surveillance
3100 Supplemental Nutrients, Botanicals
4000 Wellness and Public Health
4010 Community Intervention, Monitoring, and Evaluation
4020 Community Program Development
4030 Dietary Guidelines, DRIs, Food Guide Pyramid, Food Labeling
4040 Disease Prevention
4060 Exercise, Fitness, and Sports Nutrition
4070 Food Security and Hunger
4080 Government-funded Food & Nutrition Programs
4190 Elderly Nutrition
5000 Medical Nutrition Therapy
5030 Home Care
5040 Long-term, Intermediate, and Assisted Living
5130 Bone Diseases, Osteoporosis
5160 Cardiovascular Disease
5190 Diabetes Mellitus
5220 Gastrointestinal Disorders
5230 Hematological Disorders, Anemia
5240 Hepatic Disorders
5280 Nutrient Deficiencies, Failure to Thrive
5290 Metabolic Disorders, Inborn Errors
5300 Neurological: Stroke, Alzheimer's, Dementia, Parkinson's, Spinal Cord Injuries
5330 Pulmonary Diseases
5340 Renal Diseases
5410 Client Protocols, Clinical Guidelines
5420 Complementary Care, Alternative Therapies
5430 End of Life Care
6000 Education, Training, and Counseling
8000 Food Service Systems and Culinary Arts
Updated with the latest scientific and evidence-based guidelines this guide is appropriate for both new and experienced practitioners. Excellent resource for working with patients at home, in the community, in public health, and long term care settings. Covers the unique chronic diseases, physiological changes, and nutritional needs of this aging population. The book offers 5 CPE hours from AND on top of the hours we offer.
** Note: Several options are available for this product. Prices vary from $123 to $270 depending on number of credits (20 or 35) desired and testing format. **
Upon completion of this course, the user will be able to:
1. In the community or long term care setting, critically assess a patient’s nutritional status and whether aging has compromised his or her health.
2. Identify four diseases commonly seen in the elderly that are influenced by changes in a person’s body as he or she ages.
3. Better assess the patients’ needs and eating habits to control signs, symptoms, and diseases of aging.
4. Determine appropriate medical nutrition therapy intervention for aging patients.
5. Document and plan care based upon the Nutrition Care Plan and federal and local regulations.
About the Author
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Certified Diabetes Educator (CDE)
- Integrative & Functional Nutrition Academy Professional