PRINCIPLES OF TEAM-BASED HEALTH CARE AND INTERPROFESSIONAL COLLABORATIVE PRACTICE FOR DIETITIANS
Team-based health care is a model of health care that continues to receive widespread attention. The Team-based approach to health care is increasingly receiving attention as a means of improving quality of care, patient safety, and outcomes. Interprofessional education and continuing interprofessional education is seen as one method of enhancing team-based health care leading to interprofessional collaborative practice. As members of the health care team dietitians need to develop and maintain competencies to be effective health care team members and understanding the concepts, terminology, tools and resources associated with team-based care are an important part of this process. This webinar covers team-based health care, its connection to interprofessional education, interprofessional collaborative practice, competencies needed for team-based care and tools and resources for assessment.
Upon successful completion of this one-hour course, the participant should be able to:
Describe the principles of team-based health care.
Understand interprofessional education
List competencies associated with team-based health care.
Recognize the relationship between team-based health care, interprofessional collaborative practice, and interprofessional education.
Live Event Date:
May 05, 2016
Learning Need Codes (LNC):
1070, 7020, 7150, 7200
Target Audience: RDs, DTRs, Allied Health Professionals
Number of Credits:
Level(s): 1, 2
$18 ($18.00 per credit)
About the Presenter: Lori Porter, MBA, RD
Lori Porter, MBA, RD, has a unique background as a registered dietitian and health care association management professional. Previous roles included serving as the Program Director, Professional Standards at the American Board of Medical Specialties; Director, Content Development for the American Association of Diabetes Educators; and the Director, Practice for the Academy of Nutrition and Dietetics. Lori has also worked in clinical inpatient and outpatient settings. She is a creative and collaborative professional with experience leading and managing strategic initiatives and projects related to nutrition, health care, professional development, accreditation, and certification for dietitians, nurses, pharmacists, and physician leaders of healthcare associations and organizations. Areas of interests include health and wellness, diabetes, obesity, weight management, metabolic syndrome and cardiovascular disease.
Lori received her BS degree in Dietetics from Michigan State University, an MBA from the Keller Graduate School of Management, and is also a Certified Association Executive (CAE). Lori is an EdD Candidate (ABD) in Organizational Leadership at Northcentral University (NCU); her dissertation focuses on interprofessional education in health professions. Lori also has interest in health care teams and leadership in health care.