RC_LimaOverby
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The following is a continuing education (CE) course that has been developed as part of a OTD Capstone to increase awareness of the impact of nutrition on the health and wellness of older adults. This capstone propose OTs take an active role in addressing nutrition challenges in clinical and community settings. Response to the included questions is appreciated and will be added to the capstone manuscript and used to enhance this CE course.
The Nutrition and Rehabilitation CE course has been developed to provide education and training on effective integration of nutrition into skilled occupational therapy services as best-practice nutrition screening and interventions to positively impact older adults who live in the community.
The purposes of this course are to:
Open-ended questions for occupational therapist:
Video Link:
References
Cifu, D. X., Carne, W., Pushkin, H., & Cifu, I. (2020). The basics of nutrition: A primary rehabilitation intervention. Physical Medicine & Rehabilitation Clinics of North America, 31(4), 665–684. Redirecting
Volkert, D., Beck, A. M., Cederholm, T., Cruz-Jentoft, A., Goisser, S., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C. C., Sobotka, L., van Asselt, D., Wirth, R., & Bischoff, S. C. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical Nutrition, 38(1), 10–47. Redirecting
The Nutrition and Rehabilitation CE course has been developed to provide education and training on effective integration of nutrition into skilled occupational therapy services as best-practice nutrition screening and interventions to positively impact older adults who live in the community.
The purposes of this course are to:
- Give a basic knowledge of nutrition as it relates to rehabilitation and wellness to OT providers who provide skilled treatment to older adults in the communities.
- Identify common barriers to healthy nutrition for older adults
- Produce students and OT clinicians who are skilled in providing nutrition therapeutic interventions and community resources to patients and their caregivers.
- Objectives of the course will include:
- Evidence-based research about the impact of nutrition on chronic illnesses, GI problems, and specific problems related to the aging population.
- Provide training on use of standardized nutrition assessments and use of the information to develop therapeutic plans of cares that include goals and interventions for clients.
Open-ended questions for occupational therapist:
- In what ways do you finding nutrition awareness, assessment, and interventions to be lacking in your clinical setting?
- In what ways do you believe this course would be, or not be applicable in your clinical setting?
- What modifications do you recommend to the Nutrition and Rehabilitation program described above?
- What are the medical conditions that you encounter among elders that see in practice?
- Please describe the setting that you work in.
Video Link:
References
Cifu, D. X., Carne, W., Pushkin, H., & Cifu, I. (2020). The basics of nutrition: A primary rehabilitation intervention. Physical Medicine & Rehabilitation Clinics of North America, 31(4), 665–684. Redirecting
Volkert, D., Beck, A. M., Cederholm, T., Cruz-Jentoft, A., Goisser, S., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C. C., Sobotka, L., van Asselt, D., Wirth, R., & Bischoff, S. C. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical Nutrition, 38(1), 10–47. Redirecting
