Nutrition for Rehabilitation and Healing - RD103

Nutrition for Rehabilitation and Healing

by Karen Lilyquist, PhD, RD, RN, LD
(4.6 / 207 ratings )

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

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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:

  1. Understand the role of the nutrition profession on a multidisciplinary health care team.
  2. Define and discuss the "continuum of care."
  3. Explain the necessary components of an outcome research study.
  4. List 10 observable external or behavioral characteristics indicating nutritional problems.
  5. Discuss skeletal, muscular, cardiovascular, gastrointestinal, skin and sensory changes indicating nutritional problems.
  6. Discuss advantages and disadvantages of different dietary assessment methods.
  7. Explain the various anthropometric measures useful in planning nutritional care during rehabilitation.
  8. 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.
  9. Discuss the role of macronutrients and micronutrients in illness and injury.
  10. Estimate calorie, protein, vitamin and mineral needs in recovery from illness and injury.
  11. Explain the pathology and treatment of dysphagia, including the National Dysphagia Diet.
  12. Explain the three phases of wound healing and the nutrients involved in each phase.
  13. Develop a medical nutrition therapy plan for a patient with a stage IV pressure ulcer.
  14. Describe three strategies to increase intake in patients with decreased intake or cachexia.
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Accreditation Information
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 If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at 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 with suggested CDR learning codes of 3010, 3020, 3030, 3050, 5160, 5370, 6040 and performance indicators of 10.1.2, 10.2.3, 10.2.5, 10.2.7.
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).

Course Originally Released on: 2/1/2012
Date of Most Recent Review: 2/8/2018
Course Termination/Update Date: 12/31/2018

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:

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.

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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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Morgan R - Maplewood, MN  ·  May 31, 2018
I would recommend only to colleagues working in TCU setting.
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Wendy R - Fairfield, CT  ·  May 23, 2018
Very informative and I appreciate the update in current clinical assessment and calculation practices.
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Latha Y - Lawrenceville, GA  ·  May 16, 2018
Needs updating or removed from library since the edition was last updated in 2012.
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KATINA S - ORANGE, TX  ·  May 01, 2018
This course was very informative.
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Tara T - Oakland , CA  ·  Apr 02, 2018
Great overview of nutrition for rehabilitation. Really nice review.
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+ online BOOK
Price: $167.00
CE-PRO Price: $83.50
Free Shipping
Price: $149.00
CE-PRO Price: $74.50