Clinical Geriatric Nutrition

REL-ACU-0-RD70

10.00

Online Course

2019-05-01

2023-06-30

Compare and contrast the effects of depression and dementia in older adults.; Differentiate between primary, secondary, and tertiary aging.; Discuss at least 3 hydration therapies appropriate for older adults with dehydration.; Discuss at least 3 types of feeding problems and diets associated with different types of swallowing problems.; Discuss at least 4 common disorders seen in older adults that have nutrition management components.; Discuss at least 4 risk factors associated with skin failure.; Discuss at least 5 risk factors for poor nutritional status and dehydration in the older adult.; Discuss indications for use of enteral and parenteral nutrition in the older adult and at least 3 potential complications of each.; Discuss potential nutrition problems related to aging.; Discuss recommendations for the treatment of pressure injuries.; Discuss the components of a nutritional assessment of the older adult.; Discuss the concept of successful aging.; Discuss the linear progression of malnutrition in the older adult.; Discuss the relationship between depression and nutrition status.; Identify changes in body composition, the senses and major organ systems as adults age.; Recognize components of the health history and lab reports as they relate to nutrition problems of the older adult.

The target audience for this course is: Level III level Dietitians; in the following settings: Acute Care Facility.

Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
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To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.

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