CPE Units: 25
8.1.5 Applies medical nutrition therapy in disease prevention and management.
8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
New Course based on our best selling manual which is used in thousands of hospitals, nursing facilities, rehab centers, and other post-acute care settings.
This self-study course is based on a comprehensive resource that includes guidelines for evidence-based practice, including the 2015-2020 Dietary Guidelines for Americans and MyPlate, updated information on cardiovascular disease, hypertension, pressure injuries, and more! Sample menus for all diets, plus information on each disease state/condition. This resource can be used as an evidence-based reference for providing nutrition care, interpreting diets, writing menus, meeting federal regulations, and defining physician diet orders. The manual is over 500 pages. Downloadable self-study guide included.
After completing this continuing education course, the learner should be able to:
- Demonstrate an understanding of normal nutrition as described by the 2015-2020 Dietary Guidelines for Americans.
- Describe how to individualize nutrition care for adults and older adults to help prevent and/or treat a variety of disease states and medical conditions.
- Develop a plan for nutrition care for common food intolerances and/or allergies.
- Summarize common nutrition interventions used to treat dysphagia.
- Describe indications for, contraindications for, selection of, and prescription of enteral and parenteral feeding.
- Discuss basic nutrition care guidelines for pregnant and breastfeeding women.
- Discuss basic nutrition care guidelines for children.
- Apply knowledge of individualized medical nutrition therapy through the use of case studies.
- Adjust the menus in a food service operation to reflect diet patterns that can prevent and/or treat a variety of disease states and medical conditions.