A Hospice Dietitian's Field Guide to Nutrition for the Terminally Ill Patient
A Hospice Dietitian's Field Guide to Nutrition for the Terminally Ill Patient
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Dietitians are the nutrition experts. We guide patients toward food choices that promote health and prevent disease with the goal of them living longer, healthier lives.
But, do we know how to care for a patient that is imminently dying? Research indicates most dietitians are untrained in the nutrition recommendations for end of life.
Join two hospice dietitians as they explain their role in hospice care, the lack of qualified professionals on the subject, the physiological changes that occur during the dying process and their practical interventions to support comfort for the terminally ill patient.
CPEU: 1.00 (Valid Until September 15, 2029)
Learning Objectives
- The attendee will be able to describe the role of the hospice dietitian, challenges in treating terminally-ill patients and the need for end-of-life nutrition protocols.
- The attendee will be able to describe the physiological changes that occur in the dying process and implications on nutrition.
- The attendee will be able to implement appropriate nutrition interventions that support comfort for terminally-ill patients.
Performance Indicators
- 9.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
- 9.1.1 Interprets and applies the appropriate evidence-based literature and standards for determining nutritional needs of target audiences.
- 1.3.1 Recognizes actual or potential ethical issues and dilemmas encountered in practice.
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