Course Code: REL-ACU-0-MIPO
Hours: 1.5
Type: Online Course
Content Expiration Date: 12/31/2024
Learning Objectives:
Outline the process for nutrition screening, nutrition assessment, and interprofessional collaboration to improve care outcomes related to malnutrition.
Identify the risk factors, signs and symptoms, and criteria for diagnosing adult malnutrition.
Outline:
Section 1: Introduction
About This Course
Learning Objectives
Section 2: Prevalence of Malnutrition
Complications of Malnutrition
Criteria for Diagnosis
Section 4: Nutrition Screening
The First Step in Identifying Malnutrition
Types of Nutrition Screening
Risk Factors That Require a Nutrition Consult
Darby
Section 5: Nutrition Assessment
Assessing Weight Change
Food and Nutrition History: Assessing Food Intake
Assessing Biochemical Data
Nutrition Focused Physical Exam
Functional Assessment
Section 6: Malnutrition Documentation and Coding
Clarifying Through Documentation
Documentation and Diagnosis Challenges
Determining Malnutrition Type
Impact of Illness, Injury, and Inflammation
Chronic Disease-Related Malnutrition
Starvation-Related Malnutrition (Social or Environmental)
Weight Bias
Avoiding Missed Opportunities
Course Summary
Section 7: Clinical Vignette
Darby
Section: Conclusion
Course Summary
Course Contributors
Resources
Congratulations!
Instructor: Wendy Lee Phillips, MS, RD, CNSC, CLE, FAND
Wendy Lee Phillips, MS, RD, CNSC, CLE, FAND has worked for several years in clinical nutrition management in California, Virginia, and Utah. Her clinical experience includes acute care, rehabilitation, and long-term care facilities. She is a nutrition support specialist, a certified lactation educator, and a nutrition wound care clinician. She has volunteered in several positions for the Academy of Nutrition and Dietetics to advocate for consumer protection and access to the best nutrition care for those in her community. She now works as a regional vice president for Morrison Healthcare, supporting hospital food service teams and continuing work in her local communities to address social determinants of health.
Instructor: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND
Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.
Target Audience:
The target audience for this course is: Health Educators; Level II level Dietitians; Nurses; Physicians; in the following settings: Acute Care Facility.
Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.
All courses offered by Relias Learning, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.