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Nutrition Care Process

by Instructor: Katherine Marya Dodd, MS, RD, CSG, LD

$104.00

i 8.00 Hours

Course Overview

The Nutrition Care Process (NCP) has been around since 2003. It is now a standard part of dietetics education and is included in the Registered Dietitian Nutritionist (RDN) exam. Why is the NCP important? It provides dietetics professionals an accepted care process and framework for critical thinking and decision-making, regardless of area of practice or responsibilities. Although use of the NCP is not required, it is strongly recommended that all dietetic professionals incorporate the NCP into their practice. While more and more dietetic professionals are using the NCP, not all have made the leap. Any confusion regarding the NCP can be clarified by learning more about what a care process is, who uses care processes, and the potential benefits associated with use of a care process. Whether you are new to the field of dietetics, simply looking to boost your skill set, or have never ventured into the world of the NCP, this course will provide you with the information you need to feel comfortable utilizing the NCP in practice.

Beginning with an overview of the NCP, each step of the NCP is described in detail in separate chapters and how it supports dietetics practice regardless of the setting. RDNs must learn to utilize a diagnostic thought process to accurately evaluate information gathered during the nutrition assessment to arrive at the correct diagnosis. The diagnostic thought process is described, with examples of how RDNs diagnose nutrition problems. In 2014, the Academy of Nutrition and Dietetics published the eNCPT (Electronic Nutrition Care Process and Terminology) an online comprehensive guide for implementing the NCP using standardized language. Because of the relationship between the eNCPT, the NCP, and electronic medical records, the course also includes an overview of nutrition informatics, which is the area of practice focusing on using technology to facilitate dietetics practice.

About the Course Author

Katherine Dodd, MS, RD, CSG, LD, FAND, is a board-certified specialist in gerontological nutrition. She works for the Department of Veteran Affairs Southern Oregon Rehabilitation Center & Clinics in White City, Oregon. She is involved actively in the Healthy Aging Dietetic Practice Group within the Academy of Nutrition and Dietetics. She has served as nominating chairperson, social media chairperson, professional development director, and 2018-2019 chairperson.

Katherine Marya Dodd, MS, RD, CSG, LD discloses the following potential conflict of interests/commercial interests with: Relevant Financial Relationship with VA Southern Oregon Rehabilitation Center and Clinics as Full time employee.

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Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration

    8.00HOURS

    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Florida Council of Dietetics and Nutrition

    8.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 8.0 contact hours.


Course Details

  • Course Code:

    REL-ACU-0-RD101

  • Hours:

    8.00

  • Type:

    Online Course

  • Release Date:

    2019-05-01

  • Expiration Date:

    2022-10-22

  • Learning Objectives:

    Critically evaluate appropriateness of web page content.; Critically evaluate patient information to complete a nutrition assessment.; Define nutrition informatics.; Describe each of the components of the Nutrition Care Process and Model.; Determine own level of autonomy for implementing nutrition interventions depending on practice setting and level of experience.; Develop an understanding of critical thinking skills used within the Nutrition Care Process.; Discuss rationale for selecting a nutrition intervention.; Discuss the benefits associated with using a standardized terminology in dietetics practice.; Discuss the differences between the medical diagnosis and the nutrition diagnosis.; Gather information from a patient history using a case study.; Identify interventions for nutrition diagnoses in a given case scenario.; Identify nutrition problems in a given case scenario.; Identify standards for comparison when selecting monitoring and evaluation parameters.; Identify the components of nutrition assessment as described in the Nutrition Care Process.; List at least 2-3 goals for a given nutrition intervention.; Locate nutrition-related information using a search engine.

  • Outline:

    Introduction      0

    Chapter One: The Nutrition Care Process Overview      0

    Chapter Two: Nutrition Assessment       0

    Chapter Three: Nutrition-Focused Physical Exam      0      

    Chapter Four: Nutrition Diagnosis      0

    Chapter Five: Nutrition Intervention      0

    Chapter Six: Nutrition Monitoring and Evaluation      0

    Chapter Seven: Clinical Case Study      0

    Chapter Eight: Assessment and Reassessment Case Study      0

    Chapter Nine: Electronic Health Records and Technology      0

          

    Appendices      0

    Appendix 1: Nutrition Care Process Assessment

    Appendix 2: System Specific Nutrition Focused Physical Assessment

    Appendix 3: Nutrition Care Process Diagnosis

    Appendix 4: Nutrition Care Process Intervention

    Appendix 5: Nutrition Care Process Monitoring and Evaluation

     

    Test.............................................................................................................................................................................. 0

     

     

     

  • Target Audience:

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

  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    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.

  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.

  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.