March is National Nutrition Month®. But, why focus on nutrition? Consider these alarming statistics:
- More than one-third of U.S. adults are obese.
- The obesity rate in American children has tripled over the past 30 years and their expected lifespan is now less than their parents.
What’s the cause?
Since the 1970s, the number of fast food restaurants has more than doubled. In fact, the typical American diets exceed the recommended intake levels or limits in four categories: calories from solid fats and added sugars; refined grains; sodium; and saturated fat. The empty calories from added sugars and solid fats alone contribute to 40% of total daily calories for 2–18 year olds and half of these empty calories come from six sources: soda, fruit drinks, dairy desserts, grain desserts, pizza, and whole milk.
What can health professionals do to reverse this trend?
Start by taking these nutrition CEUs, available in the CEU360.com library:
A Clinician’s Guide to Improving Therapeutic Outcomes: Why is Nutrition Important?
PT/PTA, OT/COTA, SLP, ATC/LAT
Many patients present to health care professionals with common, yet overlooked, nutritional impairments. These nutritional impairments significantly impact therapeutic outcomes. The health care professional should know how to assess for nutritional deficits and alter treatment plans accordingly.
By having a comprehensive understanding of the relationship of dietary patterns on healing, clinicians will be able to take a wholistic approach to treatment and make the appropriate adjustments to their rehabilitation program as well as recognize the need for referrals and/or rehabilitation team conferences. As a result, patients can achieve their therapeutic goals in less time.
Nutritional Considerations for the Rehab Professional
PT/PTA, OT/COTA, SLP, ATC/LAT
Rehabilitation care is evolving. While the mid 20th century saw medicine’s focus shift from acute infectious disease control toward chronic disease management, the role of rehabilitation professionals in the 21st century must also answer this call for chronic care intervention. Poor nutrition and obesity are the two main drivers contributing to the epidemic proportions of chronic disease that is now overwhelming the biomedical model and health care system today. These directly affect pathophysiological conditions managed by healthcare professionals. Further, education in nutritional considerations broadens career opportunities and effectiveness as a practitioner in the wellness and health promotion domains. It also allows healthcare pros to interact more effectively with the rest of the patient care team and take their place on the frontlines of medicine.
This course prepares clinicians address nutrition within a plan of care, an integral facet of rehabilitation now and for the future.
The Power of Partnering on a Nutrition Team!
The Dietary Component of the patient’s interdisciplinary care is complex and often misunderstood. As a result, a lack of knowledge by any member of the interdisciplinary process often results in more costly and a less than successful pathway of intervention.
This course addresses the teaching and understanding of dietary levels, costs and interventions geared to all professions that would work with SLPs.
Warding Off Obesity As We Age: Update on the Role of Nutritional Exercise
PT/PTA, OT/COTA, ATC/LAT
This course presents a comparative view of nutrition as it relates to the treatment of disease. There is an emphasis on the evaluation of current nutrition in the US as well as the current theories on digestion/absorption and cellular metabolism of macronutrients in weight management.
Applications of nutrition interventions and exercise are discussed for obesity and obesity related complications including cardiovascular disease, hypertension and Type 2 diabetes.
Want more CEUs?
Contact us today to schedule your free demo of our robust learning management system and see for yourself how we can enhance the continuing education program at your facility.
- Reedy J, Krebs-Smith SM. Dietary sources of energy, solid fats, and added sugars among children and adolescents in the United States. Journal of the American Dietetic Association, Volume 110, Issue 10, Pages 1477-1484, October 2010. Available at: http://www.ncbi.nlm.nih.gov/pubmed/20869486.
- U.S. Department of Agriculture. Dietary Guidelines for Americans, 2010. Available at: http://www.cnpp.usda.gov/dietaryguidelines.htm.
Originally published in 2015.