Nutrition for Rehabilitation and Healing - RD103

Nutrition for Rehabilitation and Healing

by Katie M. Dodd, MS, RD, CSG, LD
RD103
(4.6 / 254 ratings )

This course is credentialed for:
Dietetics/Nutrition (12.00 CPEU)

ONLINE
Price: $149.00
CE-PRO Price: $74.50

Summary:

Nutrition plays a pivotal role in maintaining and restoring people to health and participation in the activities of daily living. Rehabilitation care has grown in importance as hospital stays have shortened and active older patients encounter new injuries and surgeries. For those who practice nutrition in the rehabilitation setting, these changes mean that the scope of practice has broadened. This course reviews the multiple facets of nutritional care in areas of rehabilitation including assessment of older adults, swallowing difficulties, diabetes, wound healing, obesity, organ transplant, pulmonology, neurology, cardiology, orthopedics, trauma, stroke, amputation, and patients with closed head injury.

Objectives:

The goal of this course is to address the broad range of knowledge now encountered in rehabilitation settings. After studying the information presented here, you will be able to:
  • Understand the role of the nutrition profession on a multidisciplinary healthcare 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. 
  • Explain the pathology and treatment of dysphagia, including the International Dysphagia Diet. 
  • Estimate calorie, protein, vitamin, and mineral needs in recovery from illness and injury. 
  • Explain the 3 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 injury. 
  • Describe 3 strategies to increase intake in patients with decreased intake or cachexia.
Course content may take a few minutes to display fully.
 

 
Accreditation Information
 
This course is intended for dietitians and NDTR's.
 
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.
 
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 2 course with suggested CDR learning codes of 3010, 3030, 5370, 6040 and performance indicators of 4.1.2, 8.3.7, 10.1.2, 10.2.3, 10.2.5, and 10.2.7. 
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
 
Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.
 
There is no commercial support provided for this online educational activity.
 

Course Originally Released on: 2/1/2012
Date of Most Recent Review: 5/8/2020
Course Termination/Update Date: 5/31/2023

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. Relias LLC 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:

If this course is approved by the Florida Council of Dietetics and Nutrition, this course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at AreYouRenewalReady.com and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

Reports to CE Broker

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FRANKLIN O - DUNCANNON, PA  ·  Apr 05, 2020
Great course. Very informative with applicable learning examples.
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Krystle N S - San Antonio, TX  ·  Apr 03, 2020
interesting and thorough
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Dana S - Salt Lake City, UT  ·  Mar 30, 2020
lots of information, good resource
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Elaina H - Bangor, ME  ·  Mar 23, 2020
Excellent read. It had the most updated recommendations and lots of valuable information
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KATHRYN S - MECHANICSVILLE, MD  ·  Feb 25, 2020
This info was very informative.
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ONLINE
Price: $149.00
CE-PRO Price: $74.50