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.
The course is intended for nutrition professionals
Gannett Education 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
Gannett Education 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).