Registered Dietitians: A Case Study

100-word summary of the EAL, Cochrane, or ASPEN evidence summary of the nutrition related guidelines

A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to

A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to

2) Asking the individual if they have worked with a RD in the past and asking about their experience will give us an insight on their initial perception of the session and counseling. If the patient has had a previous experience working with an RD, their previous perception of the visit might have an influence on the patients willingness to commit to the nutrition counseling. A study conducted on patient satisfaction concluded that low patient-physician social concordance was associated with less positive

A Certified Clinical Nutritionist is someone who counsels clients on how to either maintain or create healthy diets and ultimately a healthy lifestyle. A bachelor degree, certifications and many hours of internship are required to become a Certified Clinical Nutritionist. Becoming a CCN does not only require an interest and a degree in Nutrition Science. To be a successful professional entails much more. This research will determine the specialized knowledge, skills, abilities, personality, and technology competency that will be attributed to the overall success and achievement in the future of a Certified Clinical Nutrition. An outline and overview of the educational requirements as well as, some career goals will be presented. This study will also take a detailed look at how some current issues in the health sciences relate to the nutrition science profession.

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

Patient’s diets have changed over the last 100 years and have created a large increase in chronic illnesses and higher needs for medical care. This demand has created the need for a much greater system of healthcare that includes hospitals, providers, and insurance companies.

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

The Registered Dietitian Nutritionist needs to be able to have the pulse and problems affecting the previously mentioned social groups in order to intervene and improve the care provided by health care professionals in charge of these vulnerable communities. Hospitals and social services need to include the RDN in the medical decision making to affect the nutritional needs of the patient. “ An integrated approach is critical with the support from social services, mental health professionals and medical care whenever appropriate” (eatrightpro.org). Healthy eating is paramount and required for the healing of an injured or sick individual. RDN’s must be diligent in meeting the caloric and nutrient rich diets of acutely ill or trauma patients in order to forecast and replenish the nutritious needs of these in these vulnerable patients. It is imperative factor to provide essential nutrition during these critical phases in order to prevent malnutrition to facilitate healing and health restoration. According to eatrightpro.org, malnutrition affects an estimated 30% to 50% of adult hospitalized patients in the United States. A very small percentage of patients actually leave the hospital with a malnutrition diagnosis. The more we learn about food and its nutritious value in medicine continues to evolve and we must keep the dialogue open and honest among nutritionist and health care providers to affect the prognosis of the injured or

Nurses use the enhanced nutritional care by screening the patient using the “Malnutrition Universal Screening Tool” (MUST) to discover if patients are malnourished, deciding on what to do prevent the patient from malnutrition by monitoring and observing the patient when they eat, improving their preference of food to make sure patients have a balanced diet, and evaluating if patients are eating what they receive from nurses and if they are properly nourished. The RCN’s “Nutrition Now” campaign has made preventing malnutrition a goal by creating principles, such as being responsible for making changes to nutrition and hydration care plans, since “nutrition is essential for life, as vital as medication and other types of treatment” (Royal College of Nursing, 2016). Using the enhanced nutritional care principles, the Canadian Malnutrition Task Force created the Integrated Nutritional Pathway for Acute Care (INPAC) algorithm for discovering, treating and monitoring patients who are malnourished in acute

A Nutritional Therapy Practitioner is a paraprofessional certified by the Nutritional Therapy Association, Inc. trained to evaluate a client’s nutritional needs, support normal function, and identify nutritional deficiencies. A Nutritional Therapy Practitioner makes recommendations of dietary change, lifestyle considerations, and nutritional supplements based on the following: Client interview, Analysis of client’s food journal, Nutritional assessment questionnaire, Functional evaluation, and Lingual-neuro testing. A Nutritional Therapy Practitioner is not trained to provide medical diagnosis or treatment of any medical or pathological condition, illness, injury, or disease. No recommendation or comment made by a Nutritional Therapy Practitioner should be construed as being medical advice or

6. Intervention: consult the dietician for a nutritional meal plan. Rationale: The dietician provides an in depth meal plan appropriate for a specific patient.

•Registered dieticians (RDs) assess patients' nutritional needs. They plan menus and teach patients about good nutrition and therapeutic diets.

The nurses’ role in establishing nutritional care for Tim would be to have a continuous assessment of his needed calorie intake per day and coordinating with the hospitals dietian to help coordinate a diet plan for the patient. By having a dietitian meet with the patient allows the patient to express the foods patient’s likes and dislike. In the role of the nurse he/she would be responsible for routine lab work, daily weights, noting the patients I &O’s and frequently reassessing Tim’s nutritional needs.

Personal Statement I discovered dietetics my senior year of high school when my mother became sick to where she could barely leave the house. Physicians and specialists could not explain what was happening, until one integrative medicine physician suggested food allergies. She was finally diagnosed with an allergy to casein, and Celiac’s disease. Her diet underwent major changes, and as I helped her adjust, I recognized the powerful relationship between food and health. Having first-hand experience with the stress of changing an entire lifestyle, I understand how nutrition affects not only a patient but their entire family.