Top experts in the field of nutrition share their expertise on how to handle food and nutrition services during a pandemic including information on regulatory changes, menu planning, food production, food delivery, clinical nutrition care issues and more!
This course is based on a series of recorded webinars and references/resources. The link to the webinar series is included in the course document. There is no hard copy book. Use the option “CPE Additional Certificate” to order.
In the late winter/early spring of 2020, the novel corona virus (known as COVID-19) appeared in Asia and Europe, and then the United States (US) and eventually most countries in the world. This highly contagious and potentially deadly infection resulted in massive changes to health care delivery and the economy of the US. As the pandemic moved rapidly into the US, it affected certain regions more than others, but required readiness to react on the part of the entire nation. Elderly patients and those with multiple comorbidities, including diabetes, hypertension, and class III obesity, were found to have more complications and a higher rate of fatalities. Congregate living facilities, including skilled nursing facilities and correctional facilities became the sites of large outbreaks, which caused increased scrutiny by regulatory agencies.
Nutrition and food service professionals across the health care delivery system were suddenly tasked with dealing with a multitude of issues that included, but were not limited to staff shortages, supply-chain issues, new infection control measures, significant and rapidly changing regulations and regulatory guidance, and nutritionally-compromised residents with an infection with no known vaccine, treatment, or cure. The Centers for Medicare and Medicaid Services (CMS) required cessation of communal dining and activities as well as restricted visitation by family members and friends in the post-acute care facilities they regulate.
This CPE program is composed of short, informative webinars researched and delivered by experts in the field of nutrition in post-acute care facilities. The webinars provide information on regulatory changes, safe and efficient menu planning and food delivery, clinical nutrition care issues, and information on working remotely. Please note that information about COVID-19 has been changing over time. The information provided in each webinar and the CPE course was the best information available at the date of each recording and could apply to other bacterial or viral outbreaks that occur in the future.
A case-study based CPE exam helps the listener to understand the information presented and apply it to their work setting.