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Nutrition Assessment and Prescription for Rehabilitation Professionals

  • Board Restrictions note: Co-sponsored courses may not be eligible for CE in Tennessee; Credit calculations may vary for New Mexico approval
  • 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.

    Objectives:

    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.
    InstructorSean Wells, DPT
    About the InstructorDr. 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 BreakdownThis 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
    Total Credits3.00
    FormatDistance - On-demand
    Co-sponsor or Partnerna
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