Nutrition & Diagnosis-Related Care
In its ninth edition and for over 35 years, Sylvia Escott-Stump’s popular book, which is reviewed by practicing and academic nutrition experts, has been the go-to clinical nutrition resource for practitioners wanting to update or refresh their knowledge. The book covers evidence-based therapies and practice guidance on 270 clinical conditions. Mini case studies throughout demonstrate the application of the Nutrition Care Process and standardized language.This comprehensive course offers patient care strategies for the nutrition practitioner working in any collaborative, interdisciplinary care setting.
Level 1, 2, 3 CPE
Suggested Performance Indicators: 1.1.1,1.1.5, 1.2.6, 1.4.2, 1.5.1, 1.5.3, 1.5.4, 1.6.1, 1.7.1, 1.7.3, 2.1.1, 2.2.1, 2.3.1, 2.3.2, 4.1.1, 4.1.2, 4.1.5, 5.1.1, 5.2.1, 6.1.1, 7.3.1, 8.1.1, 8.1.2, 8.1.4, 8.2.1, 8.3.1, 8.4.1, 9.1.1, 9.4.1, 9.6.1, 9.6.6, 9.6.11, 10.1.1, 10.2.9, 10.2.10, 10.3.1, 10.4.1, 10.5.1, 10.6.1, 12.1.1
CPE Type: 740 Online/Web-based
Upon completion of this course, users will be able to:
- Identify the primary function of steroid receptor coactivator-1 (SRC-1).
- Describe a person’s gut microbiota is established and at what age 60-70 percent becomes stable.
- Discuss at what age it is best to introduce solids to a breastfed infant and one on formula.
- Identify the phytonutrients in foods that may reduce the presence of Helicobacter pylori.
- Name two high-detergent foods.
- Identify the herb useful in the treatment of rosacea, nonmelanoma cancer, and acne vulgaris.
- Discuss the daily protein intake and other nutrition therapies recommended for patients with pressure injuries.
- Calculate the daily protein and calorie needs of a child with the following health issues: cerebral palsy, congenital heart disease (CHD), Down’s syndrome, and Prader-Willi syndrome.
- Name two clinical manifestations seen in a child with phenylketonuria.
- List two of the most important risk factors for dementia before age 65.
- Name a nutrient identified as effective in treatment of the following: Huntington disease, migraine headaches, multiple sclerosis, Parkinson disease, and mild depression.
- Identify what percentage of the US population is sensitive to sodium’s effect on blood pressure.
- Discuss the important threshold measurements for blood pressure Stages.
- Discuss how long it takes for a person with celiac disease to feel relief when starting a gluten-free diet.
- List five low-FODMAP fruits.
- Identify the food or nutrient know to interact or become essential with the following medications: immunosuppressants, anticonvulsants, statins, and metformin.
- Name the five criteria for diagnosing metabolic syndrome.
- Identify a symptom of underactive thyroid, other than fatigue.
- Identify the threshold BMI for malnutrition in adults over 70 years old.
- Name three of the most commonly deficient nutrients in the world.
- Identify the threshold at which caffeine can have a negative impact on the vitamin D receptor gene.
- Identify the nutrient to limit in the prevention of prostate cancer.
- Discuss two reasons why the ketogenic diet is being used along with chemotherapy and radiotherapy in patients with primary brain tumors.
- Name two herbs with phytoestrogen content that women with breast cancer need to avoid.
- Discuss how much more energy a person with an above-the-knee amputation uses daily than a nondisabled person.
- Give three criteria used to choose a person for bariatric surgery.
- Identify two nutrients given to children that can improve outcomes in pneumonia, malaria, and diarrheal infections.
- Identify the limiting nutrient that nearly all bacteria, fungi, and protozoa require to sustain an infection.
- Discuss increased nutrient requirements and recommended macronutrient guidelines for burn patients.
- List three foods known to prevent urinary tract infections by producing hippuric acid.
Why we chose this book
We have many practitioners who ask for a good course update on clinical practice—and this is it! With so many RDNs and NDTRs out of the workforce during the Covid pandemic, practitioners want to make sure their knowledge is up-to-date and timely.
About the author
Sylvia Escott-Stump, MA, RDN, FAND, is a well-known author and registered dietitian nutritionist who has been the author of this book for over 35 years.