Course Code: REL-PAC-0-NUTHB
Hours: 0.5
Type: Online Course
Content Expiration Date: 12/31/2027
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 22 years of experience. She has earned an Associate Degree in Nursing from Randolph Community College, a Bachelor of Science in Nursing from the University of North Carolina at Greensboro, and a Master of Science in Nursing from Walden University. Her background includes work in oncology and hematology, home healthcare, hospice and palliative care, healthcare education, nursing consultation, performance improvement, and quality assurance. Sherry is committed to supporting patient care and healthcare education, focusing on enhancing patient outcomes and maintaining quality standards in all aspects of her work.
Target Audience:
The target audience for this course is: All Staff; Direct Care Staff; in the following settings: Skilled Nursing Facility.
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.