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Licensed Dietitians and Nutritionists


Evidence Based Care 206
Fundamental Ethical Principles in Sport Medicine

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  • Identify the physical and psychological etiology and consequences of obesity
  • Describe the assessment process in working with the obese patient
  • Compare and contrast the various therapeutic approaches to obesity management
  • Define the assessment and management for patients undergoing surgical treatment
  • Define the pathophysiology and modifiable risk factors of cardiovascular disease
  • Describe nutritional therapy to address cardiovascular risk factors
  • Identify the role of Omega-3 oils in reducing cardiovascular disease risk
  • Explain the dietary management of chronic h
  • Describe the pathophysiology and epidemiology of stroke
  • Identify the nutritional challenges for patients that have suffered a stroke
  • Outline the nutritional therapy and dietary interventions for stroke patients
  • Recognize the practical and ethical considerations in introducing enteral nutrition
  • Discuss the nutritional status and nutritional requirements of patients with Parkinson’s disease or head trauma
  • Define the role of the dietitian in the management of patients with Parkinson’s disease or head trauma
  • Assess the nutritional status of people with Parkinson’s disease or head trauma
  • Outline the different types of nutritional support for people with Parkinson’s disease or head trauma
  • Describe the effects of nutrients on mood disorders
  • Identify the role of the dietitian in management of psychological disorders
  • Outline the components of a nutritional assessment in personality and mood disorders
  • Discuss the nature of eating disorders and the nutritional strategies it entails

Gary Italia, DC, PhD

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