Nutritional Interventions for Alzheimer's Disease

Nutritional Interventions for Alzheimer's Disease 

Care of persons with Alzheimer’s disease (AD) requires an interdisciplinary approach to address the numerous problems often seen in these individuals. One concern when caring for persons with Alzheimer’s disease is the risk for nutritional impairment. The nurse, dietician, and other allied healthcare team members play an important role in meeting the nutritional needs of persons with AD. In this course, you will learn about the signs of Alzheimer’s disease and how it is diagnosed, and about the stages of AD along with interventions you can implement for each stage. You will also learn about nutritional complications, assessments and interventions that you can implement when caring for those with AD.

$20.00

Hours: 1.00
REL-SRC-0-NIAD

Certificates

Certificates provided by accrediting body (5 Match)

California Board of Registered Nursing

1.0 HOURS


Provider approved by the California Board of Registered Nursing, CEP# 13791

Nurses will receive 1.00 contact hours for participating in this course.

District of Columbia Board of Nursing

1.0 HOURS


DC-RN -- District of Columbia Board of Nursing Approved Continuing Education program (CE Provider #50-290).

Nurses will receive 1.00 contact hours for participating in this course.

Florida Board of Nursing

1.0 HOURS


Florida Board of Nursing CE Provider #: 50-290

Nurses will receive 1.00 contact hours for participating in this course.

American Nurses Credentialing Center

1.0 HOURS


Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.

Nurses will receive 1.00 contact hours for participating in this course.

Georgia Board of Nursing

1.0 HOURS


Georgia Board of Nursing CE Provider #: 50-290

Nurses will receive 1.00 contact hours for participating in this course.

Course Details

Course Code: REL-SRC-0-NIAD
Hours: 1
Type: Online Course
Content Expiration Date: 2/29/2020
Learning Objectives:
Discuss the pathophysiology of Alzheimer's disease.
Describe the signs of Alzheimer’s disease.
Differentiate between the three stages of Alzheimer's disease.
Explain the role of a finger foods diet in meeting the person’s nutritional needs.
Recognize medication-related complications and identify nutritional solutions to those complications.
Discuss laboratory values used to assess nutritional status of persons with Alzheimer's disease.

Outline:
Section 1: Introduction A. About This Course B. Learning Objectives Section 2: The Disease Process A. Dementia & Alzheimer’s Disease B. Pathophysiology C. Risk Factors D. Diagnostic Criteria E. Dementia's Symptoms F. Differential Diagnosis G. Manifestations: Early Stage H. Manifestations: Middle Stage I. Manifestations: Late Stage J. Treatment Strategies K. Medical Foods and Dietary Supplements L. Specific Foods and Supplements M. Environmental and Behavioral Interventions N. Review O. Summary Section 3: Nutritional Support A. Meet Dr. and Mrs. J. B. Importance of Diet and Nutrition C. Food and Eating Habits D. Interventions for Changes in Food and Dietary Habits E. MIND Dietary Recommendations F. The Effects of Lipids on Brain Health G. Finger-Foods Diet H. Norms and a Finger-Foods Diet I. Unplanned Weight Loss J. Medication Assisted Weight Gain K. Dronabinol L. Megestrol M. Antidepressants N. Late Stage O. Tube Feeding P. Assessment and Documentation Q. Laboratory Values R. Review S. Summary Section 4: Conclusion A. Summary B. Course Contributor C. References D. Congratulations!

Instructor: Mary Litchford, PhD, RDN, LDN
Dr. Mary Litchford, PhD, RDN, LDN is an acclaimed speaker, author, medical-legal expert and consultant to health care providers. She received her PhD in human nutrition from the University of North Carolina-Greensboro. Her professional career has included clinical practice, university teaching and business consulting. She is president of CASE Software & Books, a professional and educational resource company. Dr. Litchford is well-known for her advanced level presentations, scholarly articles, textbook chapters and professional reference books on leading-edge clinical nutrition topics. She is a member of the Academy of Nutrition & Dietetics and serves as vice-president of the National Pressure Ulcer Advisory Panel. Dr. Litchford has received numerous national awards for her contributions to the field of clinical nutrition. Disclosure: Mary Litchford, PhD, RDN, LDN discloses the following potential conflict of interests/commercial interests: Relevant Financial Relationship with Prosynthesis as Consultant Relevant Financial Relationship with Medline Industries as Consultant Relevant Financial Relationship with Nestle Nutrition as Consultant
Target Audience:
The target audience for this course is: entry level Dietitians; entry level Nurses; in the following settings: Post-Acute Care.
F Tags:
F692, F744, F943, F947
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, 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.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
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.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support here.