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Diet and Nutrition Care Manual CPE Program - CE5 ed16

25  Hour CPE Self-study Course

Hard Copy Book (Test & CEU Certificate are Electronic)

Expires: 10/12/19

Course Description 

A comprehensive resource that includes guidelines for evidence-based practice, including the 2015-2020 Dietary Guidelines for Americans and MyPlate, sample menus for all diets, comprehensive information on each disease state/condition. This resource can be used as an evidence-based reference to provide nutrition care, interpret diets, write menus, meet federal regulations, and define physician diet orders. Chapters include:

  • Regular Diet and Alterations: liberalized diet for older adults, high calorie/high protein, food intolerance/allergy, low lactose, vegetarian, finger foods, gluten free, Kosher diets
  • Consistency Alterations: dysphagia diets for each level, mechanical/dental soft, full and clear liquid, thickened liquids
  • Weight Management: practice guidelines, strategies, recommended diet patterns, concerns in older adults, bariatric surgery/diets, medications, calorie restricted, calorie specific diets
  • Cardiovascular Health: hypertension, cardiovascular disease, heart failure, lifestyle recommendations, healthy eating patterns including DASH, Mediterranean, therapeutic lifestyle change; 2 gram and 1500 mg sodium diets, healthy spices, tips for dining out, etc.Diabetes Mellitus: preventing complications, goals of MNT, menu planning, physical activity, approaches for older adults, hypo/hyperglycemia, medical management, medications/insulins, carbohydrate counting, consistent carbohydrate diet and mechanical soft/puree versions, clear liquid for diabetes, food choice values, meal replacements, etc.
  • Gastrointestinal Conditions: the gut microbiome, GI symptoms/conditions, constipation, diarrhea, cramps, heartburn, bloating, nausea, vomiting; low FODMAPS, high fiber, low fiber diets, etc.
  • Chronic Kidney Disease: 5 stages of CKD, MNT for renal disease, nutrition and fluid restriction guidelines, lowering potassium, potassium levels in foods, hyperphosphatemia, high phosphorous foods, menu planning tips, diets and nutrition information for each stage of CKD, dialysis diets, liberalized renal diet, liberalized renal diet for diabetes, etc.
  • Specific Diseases: Alzheimer's/dementia, hepatic disease, HIV/AIDS, osteoporosis, PKU, pulmonary disease
  • Specific Conditions: anemia, dehydration, failure to thrive, gout, malnutrition, palliative care, pressure injuries, sarcopenia, unintended weight loss
  • Nutrition Support: guidelines for enteral feeding, documentation, medication administration, calculating adequate flushes, selecting enteral formulas, disease specific formulas, determining feeding schedules, calculating volume and administration of feeding, refeeding syndrome, transitioning to oral foods, complications, end of life nutrition, discontinuing enteral feeding; parenteral nutrition, indications, potential complications, comprehensive nutrition assessment, nutrient requirements, macronutrients, vitamin/trace element requirements, electrolyte guidelines, delivery of PN, documentation/monitoring for PN, discontinuing PN, calculation charts
  • Pregnancy and Lactation: nutrient needs, prenatal vitamin/mineral supplements, key nutrients needed, herbal and botanical supplements, fortified foods, multiple gestations, GI issues, weight gain guidelines, environmental/dietary issues, losing weight after delivery, lactation, medical conditions/allergies, gestational diabetes, hypertension; best sources of vitamins/minerals, vegetarian nutrition, food safety during pregnancy/lactation
  • Pediatric Nutrition: breastfeeding, formula feeding, solid foods, foods to avoid in first 4/12 months, normal growth in first year, feeding guide, children/adolescents estimated calorie needs by age, nutrition for toddlers, preschoolers, school aged children and adolescents, food allergies, vegetarian diets, disordered eating, obesity, BMI, health risks of obesity, diabetes, physical activity
  • Appendix: dietary patterns for good health - Mediterranean/Vegetarian/DASH Eating Plans, food sources of potassium, calcium, vitamin D and fiber, herbs/supplements, physical activity, nutrition screening and assessment, nutrition focused physical assessment, obtaining accurate heights/weights, adjusting weights for amputees, unintended weight loss, BMI, nutrient needs calculations, equations for calories/protein/fluids, nutritional needs during stress, etc.

Learning Objectives

Participants will:

  1. Gain a basic understanding of normal nutrition through knowledge of Dietary Guidelines for Americans and MyPlate, nutrition standards, guidelines for menu planning, food equivalents and regular diets.
  2. Learn how diets and nutrition care are adjusted for individualized care for adults and older adults, including altered portion sizes, high calorie/protein, vegetarian preferences, finger foods, consistency alterations, and obesity management.
  3. Determine how to adjust diets for common food intolerances or allergies, lactose intolerance, gluten free diets, and gastrointestinal issues.
  4. Obtain a thorough understanding of therapeutic diet guidelines for the most commonly prescribed diets in acute and long term care settings including diets for sodium restrictions, diabetes, cardiovascular disease, and chronic kidney disease.
  5. Understand warning signs, screening techniques, diagnosis, treatment, current philosophies and approaches for dysphagia management including food consistency alterations, liquid consistency alterations, positioning and dining.
  6. Recognize  evidence based approaches for successful obesity management.
  7. Understand evidence-based nutrition care recommendations for the most common disease states in acute and long term care settings including Alzheimer’s disease,  HIV/AIDS, osteoporosis, pulmonary disease, and sarcopenia.
  8. Understand  evidence-based nutrition care recommendations for the most common conditions in acute and long term care settings including unintended weight loss, pressure injuries, dehydration, malnutrition, palliative care, failure to thrive, and sarcopenia.
  9. Gain a basic understanding of nutrition support including indications, contraindications, selection and calculations for formulas, delivery methods and nutrition monitoring.
  10. Learn some general information on normal nutrition care for pregnancy, lactation, and pediatric nutrition.
  11. Gain knowledge and skills on basic healthy dietary patterns, sources of shortfall nutrients, nutrition screening and assessment, nutrition focused physical assessment, how to obtain accurate heights and weights, how to determine BMI, how to calculate nutrient needs (kcalories, protein, fluids).
  12. Apply this newly gained knowledge of medical nutrition therapy through use of case studies.

CDR Level: 2

CDR Learning Needs Codes

3000: Nutrition Assessment

5000: Medical Nutrition Therapy

5010: Acute

5040: Long-term, intermediate, assisted living

5050: Rehabilitation

5100: Elderly

Note: Numerous other LNCs apply.

CDR Performance Indicators

Sphere Competency                              

8        Uses current knowledge and skills to convey the specific application of food and nutrition sciences and physical activity in the dietetics profession.        

          8.1     Interprets and applies current food and nutrition science and principles in dietetics practice. 

                    8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs. 

                    8.1.2 Applies knowledge of food & nutrition and the biological, physical & social sciences in practice. 

                    8.1.5 Applies medical nutrition therapy in disease prevention and management.          

          8.3     Demonstrates a commitment to maintaining and enhancing knowledge.   

                    8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.

    8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.          

10      Provides safe, effective and ethical medical nutrition therapy to assist the client in establishing and achieving individual health and nutrition goals tailored to prevent and/or manage disease, injury or condition.    

          10.1    Performs nutrition screening to evaluate individual health, malnutrition and disease while adhering to the Standards of Practice (SOP) in Nutrition Care for RDNs. 

          10.2    Implements the Nutrition Care Process to ensure individual health goals are established, monitored and achieved while adhering to the Standards of Practice in Nutrition Care for RDNs.       

                    10.2.1 Identifies and selects valid and reliable tools to conduct a comprehensive nutrition assessment.

    10.2.7 Prioritizes specific nutrition problem(s).  

                    10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.       

Continuing Professional Education Expert Reviewers

Suzanne Cryst, RDN, CSG, LD

Mary Ellen Posthauer, RDN, LD, CD, FAND

Rose Hoenig, RD, CSG, LD

Accreditation Details: Including evaluation, test taking and how to obtain your CPE certificate.

Continuing Professional Education (CPE)
Becky Dorner & Associates is a Continuing Professional Education (CPE) Accredited Provider (NU004) with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 25 Continuing Professional Education units (CPEUs) for completion of this activity. This activity is a CDR Level II activity.

Questions about the Continuing Professional Education Program? 

Please contact Becky Dorner & Associates, Inc. at info@beckydorner.com or 1-800-342-0285.