The purpose of the Assessment and Prescription course is to provide participants with an intermediate level of knowledge of nutrition, nutrition assessment, and dietary prescription. Topics will include scope of practice assessment, dietary clinical assessments and problem list creation, and dietary prescription concepts specific for rehabilitation outcomes. The course will be presented in a multimedia approach including visual, auditory, and interactive components to optimize learning for all participants. This course is not designed to train the rehab professional to become a dietitian, nor does it replace prudent referral to licensed dietary services.
Analyze whether a clinician should be provided specific nutritional services, referred to a licensed dietician or other provider, or deferred for nutritional care altogether.
Understand how to use the following dietary assessments: 24-hour dietary recall, dietary record, and the Food Frequency Questionnaire.
Recall online resources for screening, such as the Fruit, Vegetable, Fiber Screener; Fat Intake Screener; and Mini Nutritional Assessment.
Compare and contrast the benefits and drawbacks to the 24-hour dietary recall, dietary record, and the Food Frequency Questionnaire.
Perform the components of a basic nutrition history
Understand the following forms of physical dietary assessment: serum nutrient levels, saliva testing, and urine sampling
Compare and contrast the benefits and drawbacks to: serum nutrient levels, saliva testing, and urine sampling
Apply the appropriate assessment tool(s) given a specific patient case
Explain the role and methods of dietary goal setting
Provide examples of dietary goal setting specific for patient outcomes
Recall common dietary calculations for macronutrients to promote energy balance and healing for patients
Outline a full dietary prescription including: types and amounts of foods, frequency, prep, calculation of energy needs, calculation of macronutrient needs, nutrient factors, contextual factors
Analyze patients’ dietary prescriptions and provide dietary prescriptive recommendations to optimize healing, movement, and/or reduce pain.
|Instructor||Sean Wells, DPT|
|About the Instructor||Dr. Sean M. Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN is a member of the American Physical Therapy Association, National Athletic Trainers’ Association, and National Strength and Conditioning Association. He is currently the owner of Wells Physical Therapy, a cash-based, mobile, concierge physical therapy and training company in Florida. He is also on faculty with Modern Manual Therapy - Eclectic Approach. Prior to this, Dr. Wells founded, grew, and sold his first cash-based PT facility.
Dr. Wells has taught sports medicine and exercise physiology at both the graduate and undergraduate levels at Florida Gulf Coast University. His research interest includes lower back pain, nutrition and healing, and aging mechanisms/models. Sean has been published in the area of orthopedics, aging, and fitness. He has published one book on the dangers of CrossFit and is currently working on his 2nd book, Nutritional Physical Therapy. He was contributing author to the fitness section in E'Bella Magazine for 3 years, and has been featured in Redbook, Muscle and Fitness Magazine, and Eat This Not That blog.|
|Subject Breakdown||This is a text based course with short intro videos. Based on the mergener formula this course qualifies for 3 hours
Course 2 - Nutrition Assessment and Prescription for Rehabilitation Professionals Video Section 2 (Course 2 Practice Review)
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 (Module 2 Diet Assess)
Lecture 3.1: Basics of Taking a Nutrition History
Section 4: Physical Methods of Dietary Assessment (Module 2 Case History)
Lecture 4.1: Body composition, Skin, and Structure
Lecture 4.2: Serum, Saliva, and Other Testing
Lecture 4.3: Patient Vignettes for Dietary Assessment0
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 (Module 2 RX Review)
Lecture 7.1: Review and Cases|
|Format||Distance - On-demand|
|Co-sponsor or Partner||na|