Course Code: REL-PAC-0-NUTRHB
Type: Online Course
Content Expiration Date: 5/31/2024
Name conditions that may put a client at risk for impaired nutrition and hydration.
Describe basic principles of nutrition and hydration to include during meal preparation.
List ways you can encourage clients to maintain proper nutrition and hydration.
Section 1: Introduction
A. About This Course
B. Learning Objectives
Section 2: Nutrition and Hydration
A. Meet Hank
B. Physical Changes Due to Aging
D. Emotional Distress
E. Illness and Disease
G. Special Procedures
H. Other Factors
I. Factors Affecting Hank
J. Why are Nutrition and Hydration Important?
K. Malnutrition and Dehydration
L. Meal Preparation
N. Fat, Salt, and Sugar
O. Encouraging Clients
Section 3: Conclusion
B. Course Contributor
Jennifer W. Burks, M.S.N., R.N.
Jennifer W. Burks, M.S.N., R.N. has over 25 years of clinical and teaching experience, and her areas of expertise are critical care and home health. She earned her Bachelor of Science in Nursing from The University of Virginia in 1993 and her Master of Science in Nursing from The University of North Carolina, Greensboro in 1996. Her professional practice in education is guided by a philosophy borrowed from Florence Nightingale's Notes on Nursing, "I do not pretend to teach her how, I ask her to teach herself, and for this purpose, I venture to give her some hints."
Disclosure: Jennifer W. Burks, M.S.N., R.N. has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
The target audience for this course is: Direct Care Workers; General Staff; in the following settings: Home Health.
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.
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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.
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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.
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