The most common cause of iron deficiency is blood loss.
Skilled Nursing Facility
Provide 24/7 nursing care for complex medical needs
Long-term Care Acute Care Hospital
Provide care for those with complex medical needs who have a longer-than-average hospital admission
Residential Assisted Living
Provide for activities of daily living (such as bathing)
Continuing Care Retirement Community
Provides continuum of care from independent living, assisted living, and skilled nursing on one geographical site
Rehabilitative/Restorative
Provide integrated, multidisciplinary assistance for recovery from acute or chronic illness and/or surgical procedures(such as stroke or traumatic head injury
Adult Day Care
Facilities offer supervision, social and recreational activities, meals/snacks; provide daily respite for family members
Hospice
Focus on relieving symptoms and supporting those with a life expectancy of 6 months or less
Clinical Nutrition Manager
Directs the activities of RDN, NDTR, and dietetic assistants
Hiring, evaluating, and training employees; reviewing productivity reports, writing job descriptions, scheduling employees, developing policies and procedures, designing performance standards, and developing and implementing goals and objectives of the department.
Registered Dietitian Nutritionist (RDN)
Provides nutritional care for patients and clients
NCP -->
Nutritional screening/assessment of patients to determine the presence or risks of developing a nutrition-related problem, development of nutritional diagnosis, nutrition intervention, and monitoring and evaluation of the nutrition care plan
Dietetic Technician
(NDTR)
Assists the clinical dietitian
Gathering data for nutritional screening; assigning a level of risk for malnutrition according to predetermined criteria; administering nourishment and dietary supplements for patients and monitoring tolerance; and providing information to help patients select menus and giving simple diet instructions
Dietetic Assistant or
Diet Clerk
Assists the clinical dietitian and/or dietetic tech in routine aspects or nutritional care
Processing diet orders, checking menus against standards, setting up standard nourishment, tallying special food requests; distributing and collecting patient menus and trays; may be involved in evaluating patient food satisfaction and helping to gather food records used to evaluate nutrient intake
o In 2019, __92___% of the U.S. population was insured, 8% was not.
What are 5 KEY goals of the Affordable Care Act?
Expand access to insurance and increase consumer protections
Emphasize prevention and wellness
Improve quality and system performance
Expand the health workforce
Curb rising health care costs
Triad of Evidence-Based Practice(EBP)?
Patient Values, Clinical Expertise, Best Research Evidence
What are 4 advantages of following EBP guidelines and clinical decision-making?
Higher quality patient care
Improved patient outcomes
Reduced healthcare costs
Improved healthcare team collaboration and satisfaction
What is EBP?
the incorporation of systematically reviewed scientific evidence into food and nutrition practice
When was the ACA signed into law?
March 23rd 2010.
Physician's Assistant
conducts physical examinations, diagnoses and treats illnesses, writes prescriptions, order tests, interpret test results.
Nurse Practitioner
Occupational Therapists
are trained to assess and treat patients with disabilities or impairments that affect their ability to perform daily activities.
Respiratory Therapist
assesses patients' lung and airway capacity
pharmacist: a person who is professionally qualified to prepare and dispense medicinal drugs.
Speech-language pathologist (SLP) is a professional who evaluates, diagnoses, and treats communication disorders.
4 key Healthcare Settings
1)Acute care facilities
2)Chronic health care facilities
3)Outpatient and clinic facilities
4)Long-term care facilities
Framework elements for the Scope of Practice
1)Resources
2)Management and Advancement
3)Foundational
Scope of practice areas
Clinical, Community, Foodservice and Clinical Management
What is an RDN?
the food and nutrition expert who can translate the science of nutrition into practical solutions for healthy living, disease prevention and treatment