Dietary Manager Training: Hydration, Dehydration, and Elderly Clients
Learners read about the role of water, the basic physiology of water balance, and the effects of dehydration particularly on elderly clients. Tips for maintaining proper hydration are presented. In an interactive exercise, students calculate how much fluid a client needs based on his/her age, health, and weight.
Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.
Dietary Manager Training: Documenting the Nutrition Care Process
Learners read about the S.O.A.P. and D.A.R. formats that are used to document progress notes in medical records. They then match statements to S.O.A.P. and D.A.R. categories in drag-and-drop exercises.
Dietary Manager Training: Digestion and Absorption of Carbohydrates
Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.