Courses

Nutrition Care of the Older Adult

Throughout the Continuum of Care

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.

Course Expiration Date
Jan-31-2020
Grouped product items
Product Name Price Qty
Book Only (1470)
$62.00
20 CE Paper Test Only (1471)
$133.00
35 CE Paper Test Only (1472)
$213.00
20 CE Book & Paper Test (1473)
$190.00
35 CE Book & Paper Test (1474)
$270.00
20 CE Online Test Only (W1471)
$123.00
35 CE Online Test Only (W1472)
$203.00
20 CE Book & Online Test (W1473)
$180.00
35 CE Book & Online Test (W1474)
$260.00

Book Details

Author
Year Published
2016
Edition
3rd Edition
Publisher
Academy of Nutrition and Dietetics
ISBN
9780880914888
Format
Paperback
Page Count
400
Learning Code
  • (1000) Professional skills
  • (1040) Cultural sensitivity
  • (1050) Ethics
  • (2000) Science of food and nutrition
  • (2010) Botanicals, phytochemicals
  • (3000) Nutrition assessment & 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, 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) Complimentary care, alternative therapies
  • (5430) End of life care
  • (6000) Education, Training, and Counseling
  • (8000) Food Service Systems and Culinary Arts

Course Objectives

Level 2 CPE

Suggested Performance Indicators: 1.5.1, 2.3.1, 6.1.2, 8.1.2, 8.1.5, 10.2.4

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

 

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.

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