Fees: $270
CPE Units: 35

Performance Indicators

Learning Needs

1000 Professional Skills
1040 Cultural Sensitivity
1050 Ethics
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
4050 Epidemiology
4060 Exercise, Fitness, and Sports Nutrition
4070 Food Security and Hunger
4080 Government-funded Food & Nutrition Programs
4190 Elderly Nutrition
5000 Medical Nutrition Therapy
5010 Acute
5020 Ambulatory
5030 Home Care
5040 Long-term, Intermediate, and Assisted Living
5050 Rehabilitation
5130 Bone Diseases, Osteoporosis
5160 Cardiovascular Disease
5190 Diabetes Mellitus
5210 Dysphagia
5220 Gastrointestinal Disorders
5230 Hematological Disorders, Anemia
5240 Hepatic Disorders
5260 Hypertension
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. **

Course Objectives

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.

Why we chose this book

This book is popular with dietitians! We like to base our course on top books, written by expert dietitians that cover topics well.

About the Author

Kathleen Neidert, PhD, RDN, CSG, LD, FADA and members of the Dietitians in Health Care Communities DPG

Recommended for…

  • Registered Dietitian (RD/RDN)
  • Dietetics Technician Registered (DTR/NDTR)
  • Certified Diabetes Educator (CDE)
  • Integrative & Functional Nutrition Academy Professional


Nutrition Care of the Older Adult-Person
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Provider Information

Helm Publishing

Kathy King
CDR Accredited

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