Nursing and Nutrition:
Providing Survival Skills
(4.1 Contact Hours)

 

Written by Kimberly Hallett, RD, LD and Tracy Stadler, RD, LD, CDE

 

The price of this course is $24.00. You will only be asked to pay for the course if you decide to grade the Post Examination to earn a certificate with Contact Hours.

 

 

Learning Objectives

After completion of Nursing and Nutrition the participant will be able to:

1. Describe what diet education “survival skills” are.
2. Describe the relationship between diet and weight.
3. Distinguish between saturated, unsaturated, and trans fat on a cardiac diet.
4. List high sodium foods to avoid on a reduced sodium/congestive heart failure diet.
5. Describe the relationship between carbohydrate and blood sugar management.
6. List foods to limit on a renal diet.
7. List at least one way to assist patients in dealing with side effects of cancer treatment.
8. List four principles of diet treatment for inflammatory bowel syndrome.
9. Discuss the difference between the diets for diverticulosis versus diverticulitis.
10. Identify sources of high biological protein for wound healing.

 

 

Content Outline

I. Introduction and Definition of Survival Skills

II. Weight Management
  A. Causes of Overweight/Obesity
  B. Defining Obesity
  C. Relationship between Diet and Weight
  D. Working with the Patient
  E. Survival skills

III. Cardiac Diet
  A. What is a Cardiac Diet?
  B. Relationship between Diet and Cardiac Disease
  C. Definition of a Cardiac Diet
  D. Description of Dietary Fats/Components of the Cardiac Diet
  E. Survival Skills

IV. Congestive Heart Failure
  A. Description of Heart Failure
  B. Relationship between Diet and Heart Failure
  C. Survival Skills

V. Diabetes Mellitus
  A. Metabolism and Diabetes
  B. Importance of Carbohydrates and Meal Planning
  C. Working with the Patient
  D. Survival Skills

VI. Renal Failure
  A. Function of the Kidney
  B. Acute versus Chronic Renal Failure Diet
  C. Survival Skills

VII. Cancer Treatment Side Effects and Diet
  A. Importance of Diet Intervention
  B. Weight Loss
  C. Lack of Appetite/Early Satiety
  D. Painful or Dry Mouth and Throat
  E. Taste and Smell Changes
  F. Diarrhea
  G. Constipation

VIII. Inflammatory Bowel Disease
  A. Crohn’s Disease versus Ulcerative Colitis
  B. Relationship between IBD and Diet
  C. Hospital Diet
  D. Survival Skills

IX. Diverticular Disease
  A. Diverticulosis versus Diverticulitis
  B. Role of Fiber
  C. High Fiber Diet
  D. Low Residue Diet
  E. Survival Skills

X. Wound Care
  A. The Role of Protein
  B. High Protein Food Groups
  C. Survival Skills

XI. Summary

XII. References

XIII. Post Test