Nutrition concepts and medical nutrition therapy
By: by Susan Davis Allen, MS, RD
Contributors: Association of Nutrition & Foodservice Professionals
Publisher: Association of Nutrition & Foodservice Professionals
Published: 2012
Place of publication: St. Charles, IL
Language: eng
Number of pages: 503
ISBN-13: 9780975347683
Subjects: Nutrition; Diet therapy; Food service management
Notes: Includes bibliographical references and index.
Table of contents: title: Food preferences and customs; title: Identify nutrition concepts; title: Use basic nutrition principles; title: Describe the process of digestion; title: Determine basic concepts of medical nutrition therapy; title: Explore complementary and alternative therapies; title: Document nutritional information in medical records; title: Interview clients for nutrition related information; title: Conduct routine nutrition screening; title: Utilize nutrient intake, such as calories and sodium; title: Identify nutrition problems and resident rights; title: Implement diet plans or menus using appropriate modifications; title: Implement physician's dietary orders; title: Apply standard nutrition care procedures; title: Review effectiveness of nutrition care plan; title: Help client choose foods from selective menus; title: Conduct nutrition education; title: Participate in regulatory agency surveys.