Nutrition Assessment and Prescription for Rehabilitation Professionals

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Section 1: Introduction and Scope of Practice
Lecture 1.1: Outline and Objectives
Lecture 1.2: Nutrition Legalities and Practice
Lecture 1.3: When to Refer or Defer?

Section 2: Paper and Interview-based Assessment of Diet and Nutrition
Lecture 2.1: Paper-based Assessments
Lecture 2.2: Interview-based Dietary Assessments

Section 3: Nutrition History
Lecture 3.1: Basics of Taking a Nutrition History

Section 4: Physical Methods of Dietary Assessment
Lecture 4.1: Body composition, Skin, and Structure
Lecture 4.2: Serum, Saliva, and Other Testing
Lecture 4.3: Patient Vignettes for Dietary Assessment

Section 5: Principles of Dietary Diagnosis, Prescription, and Goal Setting
Lecture 5.1: Developing a Diagnosis: Dietary Problem List
Lecture 5.2: Prescribing and Recommending Dietary Changes: Components
Lecture 5.3: Dietary Goal Setting

Section 6: Dietary Prescriptions and Meal Plans
Lecture 6.1: Dietary Prescriptions for Disease States and Conditions
Lecture 6.2: Sample Dietary Prescriptions and Menu Planning

Section 7: Review and Cases
Lecture 7.1: Review and Cases
Case History
Module Review

Course 2 - Examination
Instructions
Nutrition Assessment and Prescription for Rehabilitation Professionals Evaluation

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