Counseling patients towards better diets, providing therapy in regards to nutritional diets,

* If a person is at risk of malnutrition, recording their dietary intake will show

Tools: Nurse will explain to patient/family the importance of a balanced meal in aiding with boosting the immune system. Nurse will also talk about foods that will aide in keeping a balanced meal. In addition, a consult for a nutritionist will be ordered. Evaluation: Patient/family will make a daily diet plan. The patient will be able to verbally give examples/ explain the importance of maintain a balance meal.

The Nutritionist will be involved in lifestyle management protocols to educate the patient on food in take to help lower the LDL numbers and also weight management protocols to help in the lowering of the blood pressure.

These health care teams often are made up of many different types of professionals including doctors, physician assistants, nurses, pharmacists, dentists, therapists, registered dietitians (RD), and many other different types of technologists and technicians. Although all of these members of the team are essential, the role registered dietitian’s play and the knowledge they contribute is vital to many different specialties in health care. According to a study by Kelly Adams, Karen Lindell, Martin Kolhmeier, and Steven Zeisel, only 30% of medical schools require an actual separate course in nutrition. Although their curriculum may include nutrition throughout the many different courses a physician has to take, this is an inadequate amount of time being spent on nutrition to be considered and expert in this field, which results in the vitality of having and maintaining a RD on their team. Nutrition can prevent and help treat many different problems that arise in clinical care and the different specialties that it entails.

The field of nutrition science has yet to understand many factors that allow it to optimize nutrition for every-body. The very nature of the human body is subjective; it cannot be narrowed down to one factor, as science demands and varies from person to person. Pollan (2008) further delineates this point in his critique of reductionist science saying: “there is nothing very machinelike about the human eater, and to think of food as simply fuel is to misconstrue it” (p.

As subjects and ideas are better understood they replace old outdated ideas that were only visually explained without a logical or scientific. Nutrition is one of these subjects that despite its large advancements is lagging behind in implementation. Ideas revolving around breakfast, the nutrition tree and number of meals per day are rather old and being followed simply because they have been done for so long. With new understandings of the metabolic processes of the body as well as research or prove new fact we are seeing that large problems such as obesity and diabetes can be easily preventable with proper nutrition.

A nutritionist must also have strong investigative, social, and enterprising personal interests. Per the interest profiler survey I took that was outlined in Unit Three, I was graded highest in investigative, social, conventional and enterprising interests. This aligns perfectly with my career choice, and feel that this was the career path I was meant to take. Using investigative qualities, I will be able to work with ideas that require extensive amounts of thinking. This will benefit me as I am conducting nutritional research, searching for facts and solving problems.

The occupation of a Registered Dietician (RD) can often be mistaken by the occupation of a Nutritionist. Many individuals tend to disregard the fact that both career titles involve particular education procedures, distinct credentials and licensing requirements, different salaries, and unique work environments. The first main difference of an RD and Nutritionist is the schooling involved for both. According to the Academy of Nutrition and Dietetics, “Registered dietitians are required to complete a formal education program that results in at least a baccalaureate degree. This program must be approved by the Dietetics’ Accreditation Council for Education in Nutrition and Dietetics (ACEND) and include a practical component performed in a career-related

With a home care nutritionist, they continue to follow the dietary guidelines set while placed in a hospital but then continue to grow the patient’s knowledge by teaching them more nutritional information. The main goal of a home care nutritionist is to achieve and maintain the dietary needs with a minimal amount of stress of hardship. There is a lot of emotional, physical and mental factors that have to be taken into consideration when a nutritionist in a home care setting approaches a patient and “The Nutritionist in Organized Home Care” covers all attributes of the home care nutritionist

Nutrition is an important aspect of health within all age groups. A nurse’s initial assessment is very important to a patient’s nutritional status because during an assessment, many findings can determine the nutritional status of an individual. For example, a simple examination of a patient’s overall appearance can determine whether the patient is malnourished, by evidence of decreased functional status, decreased bone mass, impaired muscle function, immune dysfunction, reduced cognitive function,

Maintenance of sufficient nutrition is an essential part of the treatment process for any patient admitted to the hospital. Early identification of patients who have a decreased nutrition status or have nutritional deficits helps to increase healing and overall improves the quality of life for a patient. Nutrition is more than just general food; it includes the overall amounts of

To provide a standardized process for the development and completion of departmental handouts by clinical dietitian staff that are used to provide patient education.

With careful nutritional assessment, there are guidelines which have been developed with the aim of improving and maintaining the nutritional status of

The nutritionists were always trying to find a balance of what the patient wanted to eat vs. what they needed to eat. For example if a resident really needs ensure for the extra calories, calcium, protein and other

A dietitian’s job is to promote health and control diseases through nutritional education. A responsibility of a dietitian or nutritionist might be advising patients on nutritional