During my research I came across two nutrition studies done five years apart. The researchers, as far as I know, didn't know each other. The first found high iron levels and attribute it to the higher meat consumption. The second group found, five years later, high diabetes in the same high iron group. I said, the meat eating therefore predicted the diabetes development. They refuse t
The question as to the effects of diet on inflammatory markers has been debated for decades. This study below verifies what I have been saying, hemoglobin hails inflammation. The hemoglobin is the marker which differentiated inflammation between, the vegetarian diet and the omnivore diet. When all is taken into account, hemoglobin, consistently higher in the omnivore, predicts the inf
Recent research has cast a pall on the fortification of our foods with iron, leading to many well respected medical professionals to question the amount of iron added to our foods. Studies have shown adverse effects when trying to supplement children in Africa for their apparent anemia, and this article is but one of many.
I am experiencing Refeeding Syndrome. I am getting sent away from hospital visits because no one is familiar with it and don't believe I have it. Can anyone recommend a practitioner in the state of Illinois who is experienced in the diagnosis and treatment of this condition? Thank you.
I just took the RD Exam, this afternoon. I did not pass the exam. I am extremely frustrated by the process. I used the Jean Inman materials for a study guide which I felt were helpful for about 15 - 20 of the questions. My exam shut off at exactly 125 questions. Read on some blogs that meant people passed. Obviously not for me. I am considering the rdstudy.com for one month's access. Ju
Hi all, I'm having a hard time finding a consistent definition of hemodynamic stability. I've seen several different criteria used: MAP >65 for >24 hours, normal BP with stable pressors, no pressors, etc. I end up delaying feeding for longer than I'd like because many of my patients don't reach "stability" until they've been in the ICU for several days. Specific parameters are appreciated!
One of our physicians recently told our nurses that patients on Prozac should not get ProStat (our go-to liquid protein supplement) because of the effect on serotonin. Has anyone heard of this before? I can't find anything that explains this and the doc is currently on vacation.
Hello, I am a renal dietitian with about 85 patients (all hemo except 6 PD), and I work about 25 to 28 hours a week. For those of you in the hemodialysis setting, what percentage of time do you spend in documentation vs. time you spend with the patients? I am spending an estimated 75% of my time in documentation (monthly notes, assessments, and QAPI), and maybe 25% of my time doing education an
I have had the hardest time finding a job in this field ever since I finished my internship in 2011. I worked for WIC for 3 years and then two years as a part time bariatric dietitian. I would really like to get into a full time clinical position at a bigger hospital. I have applied to several places and only had two interviews for prn positions of which I was turned down for both. I'm not ready
Hello, everyone. I've recently come across a few opportunities to consult to groups homes for individuals with disabilities. I think Medicaid reimburses for this? Any one familiar with this type of nutrition service and what the typical reimbursement rates are and/or the typical consultant fee?
I work in a long term care facility for the developmentally disabled. We recently got a new pediatric admission who is on powdered enteral formula. I am curious in other facilities, who prepares the formula for the patient? Nursing wants it to be done by the kitchen staff, but we don't feel that it should be their responsibility (concerned with sterilization and mixing the proper concentration).
Hello all! I cant believe this site exists and wish I had found it sooner! I consider myself quite passionate about eating right and believe it plays a huge role in preventing many illnesses. That being said, I would love to help educate people and motivate them to eat better. Thus, dietetics has always been a career path I wanted pursue. However my parents and close friends urged me into nursing
I just got consulted for a 12 week meal planning job. The individual felt $100 is fair compensation for 3 months of meal plans. Why does he think that? Because another, less qualified, RD told him she would accept $100 as compensation for what will be hours and hours of work. She should be ashamed of herself. I typically charge between $250 and $150 PER WEEK of a plan depending on how complicated
I am a contracted dietitian for an out patient rehab facility. They pay me an hourly rate to assess patients, provide education consults when needed, teach classes, individualize menus, etc. All very typical RD duties. However, as far as I know, they do NOT bill for any of the consults or classes. They simply absorb the cost of the dietitian and treat it as a "value add" service to their patients
I have a patient in the ICU that has ventilator dependent hypoxemic respiratory failure mostly secondary to decompensated systolic heart failure. He is 54 years old with a BMI of 29, and his weight has been decreasing, going from 245# on March 4 to 225# on March 9. The patient has bilateral foot pitting 1+ edema and a bilateral knee nonhealing wound. His labs are: CO2 38, GLU 251, BLOOD PH 7.5
I have been signing menus for a few years for this juvenile detention center near me. They've always looked very similar to my long term care menus, but this year they've changed to just cold or hot cereal for breakfast every morning with bread. On the cold cereal days they offer peanut butter. The protein portions are now bigger for dinner and in reality I'm sure this is more typical of how thes
What are some useful resources for a dietitian new to LTC? I have checked CMS web site, however it did not answer my questions... I remember being an intern 7 years ago, there were some "rules" i.e. initial assessment within 48 hrs (or was it 72?), quarterly (90 days), annual, however, I cannot remember 14-day (hospice care?), and so forth. Where can I find all these regulations? Also, back when
Does anyone know of a Medicare/ CMS regulation stating that hospice residents must be weighed. My practice in other nursing homes has been to advise Nursing that weights are not necessary when residents start on Hospice as weight loss is typically expected. My current facility wants these residents weighed per some CMS regulation that I am not aware of... any thoughts?
Dietitian Central has recently learned that there have been scammers filling out the Contact Me form soliciting consultation services from RDs. Because we cannot guard against individuals who fill out a contact form such as the one we had available in the public directory with the intent to scam others, we have removed the Contact Me form altogether from this directory until further notice.
Im a Canadian who completed my RD degree in the UK, wondering if there were any other Americans/Canadians who took this route? Or any UK RDs who have made the move back to North America, how the process went!
I am very passionate about health and am 99.9% sure that I want to pursue a degree in dietetics. I'm not too sure on how to get started. I don't see myself being able to go to university currently (full time job currently) so would like to start with a creditable online course.
Anyone have experience with this? Will I have trouble finding work?