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Clinical Geriatric Nutrition - RD70
Clinical Geriatric Nutrition
RD70 l 10.00 contact hrs
by Mary Demarest Litchford, RD, PhD, LDN
Average Rating
(4.4 / 241 reviews)
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CE OVERVIEW REVIEWS     
Objectives:

Upon successful completion of the course, the student will be able to:

  • Explain the components of successful aging.
  • Differentiate between primary, secondary and tertiary aging.
  • Discuss the four major aspects of the functional ability of the body.
  • Compare and contrast the effects of depression and dementia in older adults.
  • Identify changes in body composition, the senses and major organ systems as adults age.
  • Discuss potential nutrition problems related to the three types of aging.
  • Discuss the risk factors for poor nutritional status and dehydration in the older adult.
  • Discuss the relationship between sensory changes and aging.
  • Discuss the linear progression of malnutrition in the older adult.
  • Discuss the components of a nutritional assessment of the older adult.
  • Integrate the components of the health history and lab reports as they relate to nutrition problems of the older adult.
  • Discuss the types of feeding problems associated with different types of swallowing problems.
  • Identify the appropriate dysphagia diet based on the type of swallowing problems identified by the speech therapist.
  • Discuss hydration therapies appropriate for older adults with dehydration.
  • Discuss the risk factors associated with skin failure.
  • Discuss the recommendations of the AHCPR Guidelines for the treatment of pressure ulcers.
  • Discuss the common disorders seen in older adults that have nutrition management components.
Course content may take a take a few minutes to display fully.
 

 
Accreditation Information
 
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 3 course. Suggested CDR Learning Codes: 3000, 3020, 3030, 3040, 3050, 3060, 3070, 3090, 4190, 5040, 5100, 5210, 5280, 5300, 5380, 5390, 5400, 5410, 5430, 5440
 
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).

This course will be updated or discontinued on or before 12/31/2014


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Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

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