When available, the Online Course format is included with the hard copy, eBook, or audio book formats!
Release Date: June 27, 2016
Expiration Date: June 26, 2019
As with many diseases, there is a deep underlying nutritional component that can have an impact on the effects of both malnutrition and Alzheimer’s disease, the most common form of dementia. The dietitian plays an important role in assessing and treating these patients. This includes offering practical solutions along with a compassionate understanding of the social and cultural status of food, awareness of the deleterious effects of malnutrition on general health, the wide range of causes of malnutrition, including income and dentition, and the effects of dementia on a patient and his or her family, friends, and healthcare providers.
This course describes best practice interventions to reduce the risk for dementia and meet nutritional needs of patients with dementia and of older adults at risk for malnourishment. The strategies discussed are not all-encompassing but indicate what have worked best for others. Upon completion of this course, the learner will be able to understand the nutritional concerns for patients at risk for or with Alzheimer’s disease, as well as for older adults with suboptimal nutritional intake, and provide appropriate dietary recommendations.
Performance Indicator(s): 10.1.2
Learning Code(s): 5000 Medical Nutrition Therapy
This self-study activity has been pre-approved by the Commission on Dietetic Registration (CDR) for 2 CPEU hours, Level 2
- Discuss the prevalence and impact of malnutrition and Alzheimer’s disease (AD) among older adults in the United States and inform patients and families about available nutrition assistance programs.
- Interpret the nutritional status of people with AD and recognize barriers to adequate nutrition at home and in nursing facilities.
- Provide guidance on maintenance of healthy weight and prevention of weight loss in patients with AD.
- Advise patients and professional staff on dietary choices for optimal health, including reduction of risk and modulation of AD.
- Suggest food choices, methods of food preparation, appropriate feeding practices, and improved dining environment for patients at each stage of AD.
Maggie Meehan, MA, MPH, RDN, is the Associate Director of Nutrition Education at City Harvest in New York, overseeing implementation and management of nutrition and culinary arts courses at schools, senior centers, and other community-based organizations. She previously held positions at Mount Sinai Hospital in New York, the New York City Department of Health and Mental Hygiene, and Food First, Inc. Ms. Meehan is a registered dietitian and holds an MPH in public health nutrition from Hunter College.
- Courses must be completed on or before the expiration date noted in the course description above.
- You must score 75% or higher on the final exam and complete the course evaluation to pass this course and receive a certificate of completion.
- Through our review processes, Western Schools ensures that this course content is presented in a balanced, unbiased manner and is free from commercial influence. It is Western Schools’ policy not to accept commercial support.
- All persons involved in the planning and development of this course have disclosed no relevant financial relationships or other conflicts of interest related to the course content.