Rehabilitation care has grown in importance as hospital stays have shortened and active older patients encounter new injuries and surgeries. Author Karen Lilyquist has updated this course, adding new material on rehabilitation from trauma and sports injuries, plus updates in all chapters. Includes assessment of geriatric, transplant, pulmonary, neurology, cardiac, orthopedic, trauma, stroke, amputation, and closed head injury patients; dysphagia.
After completing this course, the student will be able to:
- Understand the role of the nutrition profession on a multidisciplinary health care team.
- Define and discuss the "continuum of care."
- Explain the necessary components of an outcome research study.
- List 10 observable external or behavioral characteristics indicating nutritional problems.
- Discuss skeletal, muscular, cardiovascular, gastrointestinal, skin and sensory changes indicating nutritional problems.
- Discuss advantages and disadvantages of different dietary assessment methods.
- Explain the various anthropometric measures useful in planning nutritional care during rehabilitation.
- Discuss the symptoms of the following conditions, list rehabilitation goals and nutrition issues, and explain how to develop nutrition care plans for each: stroke, spinal cord injury, osteoporosis, amputation, multi-trauma, burns, cardiovascular disease, respiratory illness and injury.
- Discuss the role of macronutrients and micronutrients in illness and injury.
- Estimate calorie, protein, vitamin and mineral needs in recovery from illness and injury.
- Explain the pathology and treatment of dysphagia, including the National Dysphagia Diet.
- Explain the three phases of wound healing and the nutrients involved in each phase.
- Develop a medical nutrition therapy plan for a patient with a stage IV pressure ulcer.
- Describe three strategies to increase intake in patients with decreased intake or cachexia.
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This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.
Dietitians: Take this version of the course to ensure you receive appropriate credit.
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com
. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at cedirect.continuingeducation.com
and search for this topic title.
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 3010, 3020, 3030, 3050, 5160, 5370, 6040.
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.
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Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.
Please see CE Course Instructions to learn how to earn CE credit for this module.
For Florida professionals:
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