Clinical Geriatric Nutrition - RD70

Clinical Geriatric Nutrition

by Katie M. Dodd, MS, RD, CSG, LD
RD70
(4.6 / 811 ratings )

This course is credentialed for:
Dietetics/Nutrition (10.00 CPEU)

Summary:

American baby boomers have pursued youth for decades and embrace a contemporary view of aging called “successful aging.” While only around 30% of older adults meet the criteria for aging successfully, many more perceive themselves as aging successfully despite the presence of disease and disability. Successful aging is related to both subjective (well-being, social, adaptation) and objective criteria (freedom from disease and disability). This course provides an in-depth discussion of the role of medical nutritional therapy interventions in both acute care and long-term care for the older adult. Improve your clinical skills with case studies and review questions for application and synthesis of the information presented. Case studies are drawn from actual patient/resident medical profiles, and a treatment plan for each case is included.

Objectives:

The goal of this course is to focus on the aging process as it relates to medical nutrition therapy interventions to achieve the three goals of successful aging: having a high quality of life, being healthy and physically fit, and being independent. After studying the information presented here, you will be able to:
  • Differentiate between primary, secondary and tertiary aging
  • Discuss the four major aspects of the functional ability of the body
  • Compare and contrast the effects of depression and dementia in older adults
  • Identify changes in body composition, the senses and major organ systems as adults age
  • Discuss potential nutrition problems related to the three types of aging
  • Discuss the risk factors for poor nutritional status and dehydration in the older adult
  • Discuss the relationship between sensory changes and aging
  • Discuss the linear progression of malnutrition in the older adult
  • Discuss the components of a nutritional assessment of the older adult
  • Integrate the components of the health history and lab reports as they relate to nutrition problems of the older adult
  • Discuss the types of feeding problems and diets associated with different types of swallowing problems
  • Discuss hydration therapies appropriate for older adults with dehydration
  • Discuss the risk factors associated with skin failure
  • Discuss the recommendations for the treatment of pressure ulcers
  • Discuss the common disorders seen in older adults that have nutrition management components
  • Discuss the indications for use of enteral and parenteral nutrition in the older adult, and the potential complications of each
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Accreditation Information
 
The course is intended for nutrition professionals
 
Relias LLC, is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program or materials.  This course is a Level 3 course with suggested CDR learning codes of 3000, 3040, 4190, 5300 and performance indicators of 4.1.2, 8.3.7, 10.2.4, 10.2.8. 
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).