Nutrition and Hydration Basics

Course Code: REL-PAC-0-NUTHB

Hours: 0.5

Type: Online Course

Content Expiration Date: 12/31/2030

Learning Objectives:
Recall basic principles of nutrition and hydration to include during meal preparation.
Choose ways to encourage proper nutrition and hydration.
Recognize conditions that may create a risk for impaired nutrition and hydration.

Outline:

Section 1: Nutrition and Hydration

The Effects of Aging on Nutrition and Hydration

The Importance of Nutrition and Hydration

Meal Preparation

Review

Key Takeaways

Section 2: Conclusion

Course Summary

Course Contributor

References

Subject Matter Expert: Sherry D. Haszto, MSN, RN

Sherry is a nursing professional with over 20 years of experience. She holds an associate degree in nursing from Randolph Community College, a bachelor's degree in nursing from the University of North Carolina at Greensboro, and a master's degree from Walden University. Her expertise includes oncology and hematology, home healthcare, hospice and palliative care, healthcare education, nursing consultative services, performance improvement, quality assurance, and regulatory compliance.

Target Audience:
The target audience for this course is: Direct Care Workers; General Staff; in the following settings: Post-Acute Care.

Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.

Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.

Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.