Recording Food and Fluid Intakes Inservice

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This downloadable inservice explains the importance of keeping accurate food and fluid records, reviews procedures for record keeping, how to determine the percentage of total meal intake, and how to determine fluid intake.

After completing this inservice, the learner should be able to:

  1. Verbalize the importance of correctly reporting individuals’ food and fluid intake
  2. Demonstrate how to estimate percentage of food and fluid consumed
  3. Demonstrate ability to record information accurately and consistently
  4. Identify appropriate meal substitutions for inadequate meal consumption

This Inservice is ready-to-present and includes slides, presenter’s notes, copy ready handouts and pre- and post-test.

This information is in Adobe Acrobat PDF format. Please note that larger files may take a few minutes to download. If you do not have the free Adobe Reader, you can download it here.

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The required reading for this course is a primary reference and study material for renal dietitians seeking to take the Certified Specialist in Renal Nutrition exam due to the comprehensive nature of the book. This CPE course allows for a complete review of the material.
- Kidney Disease: Comprehensive Nutrition Assessment and Management Course
Nadia Marzella, MS, RDN, CSR, LD

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