Nutrition & Pressure Injuries: Putting the Guidelines into Practice(2020) :: Hard Copy Bundle

Nutrition & Pressure Injuries: Putting the Guidelines into Practice(2020) :: Hard Copy Bundle
Nutrition & Pressure Injuries: Putting the Guidelines into Practice(2020) :: Hard Copy Bundle

By Mary D. Litchford PhD, RDN, LDN

Cutting edge Level III, 18 hour credit CE course for health care professionals working to prevent and treat pressure-related injuries. CE includes cutting-edge softcover book, CE Workbook of chapter quizzes, case studies, and competency exam. New edition includes the latest recommendations from NPIAP on nomenclature, staging and latest recommendations from International Guideline (EPUAP, NPIAP, PPPIA, 2019) on nomenclature, staging and crosswalk table comparing changes in the 2014 and 2019 International Guideline nutrition recommendations for both prevention and treatment of pressure injuries. Also includes sections on physiology and anatomy of skin, risk assessment for pressure-related injuries, strategies to treat slow healing wounds, in-depth discussion on the impact of inflammation and malnutrition on wound healing. Other purchasing options include: Online Bundle includes E-book and online case studies and testing. All CE must be completed within one year of purchase.

Price: $159.00
Product Details

Table of Contents

Chapter 1 Objectives & CE Options
Chapter 2 Science of Skin
Chapter 3 Etiology, Prevalence & Risk Assessment
Chapter 4 Prevention Guidelines & Emerging Therapies
Chapter 5 Steps in Wound Healing
Chapter 6 Nutrition in the Science of Wound Healing
Chapter 7 Putting the Nutrition Recommendations into Practice

Course Objectives:

At the completion of this course the successful learner will be able to:

  • Discuss the anatomy of human skin.
  • Describe the functions of human skin.
  • Explain common changes in skin with aging. .
  • Describe etiology of pressure-related injuries.
  • Discuss prevalence of pressure injuries.
  • Identify risk factors that contribute to skin breakdown.
  • Review the prevention healthcare model.
  • Discuss multidisciplinary strategies for prevention of pressure injuries.
  • Explore emerging therapies for the prevention of pressure injuries.
  • Identify steps in wound healing.
  • Identify key nutrients vital during each step of wound healing.
  • Discuss the role of nutrition in preventing pressure injuries.
  • Describe the impact of inflammation on nutrition status.
  • Discuss the nutrition recommendations in the Prevention and Treatment of Pressure Injuries: CPG.
  • Examine the similarities and differences in the Prevention and Treatment of Pressure CPG and other evidence-based nutrition recommendations.
  • Explore tactics to implement new and revised Prevention and Treatment of Pressure CPG nutrition recommendations for individuals at risk of pressure injuries and as part of pressure injury treatment.
  • Develop an action plan for implementation of the new and revised Prevention and Treatment of Pressure CPG nutrition recommendations.
  • To apply the evidenced based principles of wound healing and the CPG nutrition recommendations using a medically complex case study.


CDR Essential Practice Competencies

Sphere 1: Ethics and Professionalism.

Accepts responsibility and accountability for providing competent, ethical, customer-centered nutrition and dietetics services



Performance Indicator

1.1 Identifies with and adheres to the code of ethics for the profession

1.1.1 Accepts own responsibility and accountability for actions and decisions related to customers.


1.1.3 Understands the impact of personal values and beliefs on practice.

1.2 Works within personal and professional limitations and abilities

1.2.2 Identifies the knowledge and skills required to provide service


Sphere 4: Critical Thinking and Decision Making.

Employs critical reasoning and professional judgment in decision making and problem solving relevant to RDN and NDTR scope of practice



Performance Indicator

4.1 Demonstrates sound professional judgment

and strategic thinking in practice

4.1.1 Demonstrates effective problem solving and professional judgment to address a need.


4.1.2 Interprets and integrates evidence-based research and literature in decision making.


4.1.4 Demonstrates effective, appropriate and timely consultation with experts and others


4.1.5 Recognizes situations where services provided to a customer should be adjusted, limited, modified or discontinued.


Sphere 8: Food, Nutrition and Dietetics and Physical Activity.

Uses current knowledge and skills to convey the specific application of food and nutrition sciences and physical activity in the dietetics profession



Performance Indicator

8.1 Interprets and applies current food and nutrition science and principles in dietetics practice

8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice


8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice


8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.


8.1.5 Applies medical nutrition therapy in disease

prevention and management.

8.2 Recognizes and respects the physical, social, cultural, institutional and economic environments of the individual, group, community and population in practice

8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population.


8.2.3 Implements individualized services to reflect customer-centered approach as it pertains to the customer’s physical, social, cultural, institutional and economic environment.

8.3 Demonstrates a commitment to maintaining and enhancing knowledge

8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.


8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends



Sphere 10: Clinical Care

Provides safe, effective and ethical medical nutrition therapy to assist the client in establishing and achieving individual health and nutrition goals tailored to prevent and/or manage disease, injury or condition.



Performance Indicator

10.2 Implements the Nutrition Care Process to ensure individual health goals are established, monitored and achieved while adhering to the Standards of Practice in Nutrition Care for RDNs

10.2.1 Identifies and selects valid and reliable tools to conduct a comprehensive nutrition assessment.


10.2.3 Analyzes and synthesizes the assessment data to identify nutrition problems following the Standards of Practice in Nutrition Care for RDNs


10.2.4 Integrates foundational dietetics knowledge with critical appraisal of assessment data to diagnose nutrition problems (using problem solving, etiology, signs and symptoms [PES] statements), which can be resolved or improved through treatment or nutrition intervention


10.2.5 Develops nutrition prescription to communicate required food and nutrient needs


10.2.6 Effectively communicates findings and nutrition diagnoses to clients and the health care team


10.2.7 Prioritizes specific nutrition problems


10.2.8 Establishes the plan of care, directly addressing the nutrition diagnosis in collaboration with the patient in defining the time, frequency and duration of the intervention


10.2.9 In collaboration with the client and interdisciplinary team (including NDTRs), selects and implements current and evidence-based nutrition interventions and patient education.


Sample Pages

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