At the conclusion of this course, the student will be able to:
- Define and identify the different types of malnutrition.
- Identify the components involved in obtaining a diet history and in the evaluation of a medical/surgical history.
- Understand the physical symptoms of protein-calorie and vitamin/mineral malnutrition.
- List the different types of anthropometrics and body composition studies.
- Describe the components of the subjective global assessment.
- Explain the relationships between nutritional status and various laboratory data.
- Understand acid-base balance and its importance in assessing the appropriateness of nutrition support.
- List and explain use of various protein status indicators in nutrition assessment.
- List and explain use of various immune status indicators in nutrition assessment.
- Describe various means by which nutritional requirements can be determined and be able to calculate the needs of healthy people as well as acutely and chronically ill patients.
- List the specific laboratory tests that should be used in the nutritional assessment of patients diagnosed with stress and sepsis, cancer, liver disease, pulmonary disease and diabetes.
- Understand the changes in nutrition assessment and evaluation of nutrition requirements in the patient with chronic or acute disease.
- List and explain the metabolic and physiologic changes that occur with aging.
- Discuss how the nutrition assessment of elderly patients differs from younger patients.
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The course is intended for nutrition professionals
ContinuingEducation.com 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, 3040, 3060, 3080, 3090
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).
This course is approved for 10 Hours in Key Area 2 - Nutrition or 10 CEUs by the School Nutrition Association (SNA).