Dietitian Course: Geriatric Nutrition 101

GERIATRIC NUTRITION 101

What makes geriatric nutrition so different from normal nutrition? Geriatric nutrition is a specialty are of dietetics, yet it is minimally covered in most didactic programs. Nearly all dietitians work with older adults at some point in their career. Therefore, it is important that all dietitians understand the basics of how nutrition care for the older adult differs- from how weight is assessed to HbgA1c goals to vitamin D needs to issues at end of life. This one-hour course will cover the basics of geriatric nutrition and enable participants to walk away with pearls of wisdom for providing optimal nutrition care for the older adult.

Outline

Physiology of aging
Nutrition screening
Desirable body weight
Malnutrition
Diabetes
Vitamin D
End of life issues
Meals on Wheels

Upon successful completion of this one-hour course, the participant should be able to:

Understand the physiology of aging.

Recognize the difference between standard nutrition care and geriatric nutrition.

Define and understand the role of sarcopenia in older adults.

Have a greater understanding of the impact of the Meals on Wheels program.

Live Event Date: Aug 05, 2021

Expiration Date: May 31, 2024

Performance Indicators/Learning Objectives: 8.1.2, 8.3.7, 10.1.1, 10.2.9

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1

Total Cost: $18 ($18.00 per credit)

About the Presenter: Katie Dodd, MS, RD, CSG, LD, FAND

Katie is a geriatric dietitian, writer, speaker, consultant, mentor, and leader. She is a Board Certified Specialist in Gerontological Nutrition and Fellow of the Academy of Nutrition and Dietetics. She spent 13 years working as a home care dietitian for the VA before diving into entrepreneurship full time. Katie is the owner of Katie Dodd Nutrition LLC, founder of The Geriatric Dietitian blog and High Calorie Recipes food blog, and the host Dietitian Side Hustle podcast. She is lives in Medford, OR and is mom to Gavin and Emily.

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