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Nutrition Part 2: Diseases, Injuries, and Medication Challenges

presented by Betty Clark, BSN, MEd, RN, CRRN

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Financial— Betty Clark receives compensation from MedBridge for the production of this course. There are no other relevant financial relationships. Nonfinancial— No relevant nonfinancial relationship exists.

Satisfactory completion requirements: All disciplines must complete learning assessments to be awarded credit, no minimum score required unless otherwise specified within the course.

MedBridge is committed to accessibility for all of our subscribers. If you are in need of a disability-related accommodation, please contact [email protected]. We will process requests for reasonable accommodation and will provide reasonable accommodations where appropriate, in a prompt and efficient manner.

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Video Runtime: 23 Minutes; Learning Assessment Time: 21 Minutes

This is Part 2 of this series on rehabilitation nutrition. Some of the nutrition challenges addressed in this course are: sarcopenia, dysphagia, weight loss, positioning, eating environment, GI disturbances, and stress associated with critical illness. Common diet restrictions seen in many chronic illnesses, such as cardiopulmonary or renal disease, are presented. Nursing/team interventions related to impaired nutrition are included. This course is appropriate for nurses working in any setting, but particularly for those in acute rehabilitation, long-term care, and home health care.

Meet Your Instructor

Betty Clark, BSN, MEd, RN, CRRN

Betty brings more than 40 years of neurological and rehabilitation nursing expertise to her courses and seminars. She started as a bedside neuro nurse after graduating with her BSN from the University of Virginia. She developed a passion for teaching patients and their families how to live with a disability. She expanded her teaching to…

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Chapters & Learning Objectives

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1. Post-Acute Diagnoses Affecting Nutrition

This chapter will focus on how rehabilitation nurses work with many other team members to manage the challenges related to physiological changes and provide interventions to reduce complications and maximize nutritional health.

2. Challenges of Food, Liquids, and Medicines

Medicines affect intake in a variety of ways. This chapter gives a broad overview of the interrelationship of medicines and nutrition. Special restrictions and requirements are included.

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