Nutritional Management and Obesity

 

Chronic diseases such as heart disease, diabetes, and obesity are significant causes of disability and premature death in the United States. Yet, they are all preventable diseases with nutrition being a key modifiable risk factor. Dietary choices not only influence current health, but also whether a person will develop a chronic condition late in life. This course focuses on nutritional management of obesity.

$19.95

Hours: 1.50
REL-RT-0-NU560B

Certificates

Certificates provided by accrediting body (8 Match)

American Nurses Credentialing Center

1.5 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 1.50 contact hours for participating in this course.

California Board of Registered Nursing

1.5 HOURS


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

Nurses will receive 1.50 contact hours for participating in this course.

District of Columbia Board of Nursing

1.5 HOURS


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

Nurses will receive 1.50 contact hours for participating in this course.

Florida Board of Nursing

1.5 HOURS


Florida Board of Nursing CE Provider #: 50-290

Nurses will receive 1.50 contact hours for participating in this course.

Florida Council of Dietetics and Nutrition

1.5 HOURS


Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 1.50 contact hours.

Georgia Board of Nursing

1.5 HOURS


Georgia Board of Nursing CE Provider #: 50-290

Nurses will receive 1.50 contact hours for participating in this course.

Commission on Dietetic Registration

1.5 HOURS


Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
This activity is approved for 1.50 Continuing Professional Education units (CPEUs).
Activity Number: 134151
Learning Need Code(s): 4040; 5370; 6020
CPE Level: Level II

Dietitians/nutritionists may submit activity evaluations directly to CDR; [email protected] or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

Kansas Department of Aging and Disability Services (Dietary)

1.5 HOURS


Approved for 1.50 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.50 contact hours.

Course Details

Course Code: REL-RT-0-NU560B
Hours: 1.5
Type: Online Course
Content Expiration Date: 5/31/2020
Learning Objectives:
Describe one method to identify obesity.
List the 5 As of obesity management.
Explain three dietary interventions for the management of obesity.

Outline:
Section 1: Understanding Obesity
A. Learning Objectives
B. Definition
C. Assessing Obesity
D. BMI Categories
E. Knowledge Check
F. Assessing Obesity
G. 2016 Obesity Stats: Adults
H. 2016 Obesity Stats: Youth
Section 2: Managing Obesity
A. Managing Obesity (5 As)
B. Evaluating Readiness
C. Managing Obesity (5 As)
D. Weight Classifications
E. Mechanisms Contributing to Development of Obesity
F. Assess: 4 Ms of Obesity
G. Causes of Weight Gain
H. Sleep Deprivation
I. Sleep Research
J. Hormonal Influences
K. Knowledge Check
L. Weight Loss after Menopause
M. Genetic Influences
N. Medications and Weight
O. Toxic Food Environment
P. Toxic Environment: Calories
Q. Toxic Environment: Sugar Beverages
R. Knowledge Check
S. Toxic Environment
T. Declines in Activity
U. Calories Burned 1980s vs. 2000s
V. Managing Obesity (5 As)
W. Health Risks of Overweight/Obesity
Section 3: Weight Loss
A. Candidates for Weight Loss
B. Goals for Weight Loss
C. Obesity Management
D. Who is Trying to Lose Weight
E. Treatment Options
F. Sleep Recommendations
G. Sleep
H. Knowledge Check
I. Managing Stress
J. Stress Eating
K. Cravings Etiology
L. Beating Cravings
M. Hunger vs. Appetite
N. Reasons for Hunger
O. Hunger/Fullness Scale
P. Physical Activity
Q. Behavior Modification
R. Mindful Eating
S. What Works?
Section 4: Dietary Management
A. Evidence Based Meal Plans
B. Dietary Approaches
C. Dietary: What Works
D. Low Calorie Diets
E. National Weight Control Registry
F. Knowledge Check
G. Weight Loss Maintenance
H. National Weight Control Registry
I. Does Macronutrient Intake Matter?
J. Protein Foods and Weight
K. Best Bedtime Snacks
L. Protein
M. Gut Microbiota
N. LOOK AHEAD
O. Meal Replacements
P. Pub Med Review (2005-2013)
Q. Managing Obesity (5 As)
R. Weight Regain
S. National Weight Control Registry
T. Summary

Instructor: Paula Ackerman, MS, RD, CDE
Ms. Ackerman earned a Bachelor of Science in dietetics with a minor in science and food service administration from Central Michigan University. She completed a Master of Science in Clinical Nutrition at Rush University in 1993. She has 25 years of experience as a clinical dietitian and diabetes educator working in a variety of setting including large in-patient, teaching hospitals; community hospitals; county health departments and outreach networks. She currently serves as the coordinator of a disease management program and medical nutrition services for a community hospital and is also an experienced lecturer, presenting educational programs in a variety of settings. Her professional associations include the American Association of Diabetes Educators, and the Academy of Nutrition and Dietetics. Disclosure: Paula Ackerman, MS, RD, CDE has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: entry and intermediate level Nurses; intermediate level Dietitians; in the following settings: Acute Care Facility, Post-Acute Care.
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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.