Dementia Care: Alzheimer’s and Nutrition

Dementia Care: Alzheimer’s and Nutrition 

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 of nutritional impairment. The nurse, dietitian, 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 AD 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-PAC-0-DCALZN

Certificates

Certificates provided by accrediting body (1 Match)

Commission on Dietetic Registration

1.0 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.
CDR Credentialed Practitioners will receive 1.00 Continuing Professional Education units (CPEUs) for completion of this activity/material.

Activity Number: 155849
Learning Need Code(s): 5300, 2010, 3060
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.

Course Details

Course Code: REL-PAC-0-DCALZN
Hours: 1
Type: Online Course
Content Expiration Date: 5/31/2023
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 the nutritional status of persons with Alzheimer's disease.

Outline:

Section 1: Introduction

About This Course 

Learning Objectives

Section 2: The Disease Process

Dementia & Alzheimer’s Disease

Pathophysiology

Risk Factors

Pathogens and Inflammatory Response

Diagnostic Criteria

Alzheimer’s Symptoms

Additional Causes of Cognitive Impairment

Manifestations: Early Stage

Manifestations: Middle Stage

Manifestations: Late Stage

Treatment Strategies

Medical Foods and Dietary Supplements

Specific Foods and Supplements

Environmental and Behavioral Interventions

Review

Summary

Section 3: Nutritional Support

Case Study: Meet Dr. and Mrs. J

Importance of Diet and Nutrition

Food and Eating Habits

Interventions for Changes in Food and Dietary Habits

MIND Dietary Recommendations

The Effects of Lipids on Brain Health

Finger Foods Diet

Norms and a Finger-Foods Diet

Unplanned Weight Loss

Modified and Therapeutic Diets

Medication Assisted Weight Gain

Dronabinol

Megestrol

Antidepressants

Late Stage

Tube Feeding

Assessment and Documentation

Laboratory Values

Review

Summary

Section 4: Conclusion

Summary

Course Contributor(s)

References

Congratulations!


Instructor: Kim Matthews, RN
Kimberly Matthews, RN obtained a nursing degree from Western Kentucky University in 1998.  Ms. Matthews possesses over 20 years of nursing experience with over 17 of those in the Skilled Nursing industry.  Ms. Matthews has extensive experience in MDS, restorative nursing programs, and nursing management.  Ms. Matthews is currently a Post Acute Care Content writer and subject matter expert for MDS. Disclosure: Kim Matthews, RN 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: Level II level Dietitians; Nurses; in the following settings: Post-Acute Care.
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.