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Code of ethics
- virtually all health care professionals have a code
- doctors, nurses, speech pahtologish etc..
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Fundamental priciiples of code ot ehtics
- 1: the practitioner conducts himself/herself with honesty, interfrity, and fairness.
- supports and promotes high standards of professional practice
- accept responsibilty to uphold the code of ethics and report
- perceived violations
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4 key factors to the code ot ethics
- resposiblities to the: public
- clients
- profession
- colleagues and other professionals
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Key points to public
- consider the health,safety,and welfare of the public
- rd complies with all laws and regulations
- provide services with objectivity and respect for unique needs
- no false or misleading practices or communications
- withdraws from practice when unable to fulfill prfessional duties and responsibilities
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Key points clients
- exercise judgement within limitation of qualification and callaberates
- treat clients and pts with respect and consideration
- protect confidential information
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Key points profession
- practices based on evidence
- presents reiable and substantiated info
- assumes life long responsibility
- alert of real or potential conflict
- practitioners names is used
- accutetely present professionla qualifaications
- does not invite accep or offfer gits
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key points colleagues and othe professionals
demonstrate respect for the values rigth knowledgne and skills of colleagues and other professinals
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what to do if you feel somone has violated the code
- file a compliant
- preliminary review of complaint
- response
- ethic committe review
- licensure board action
- hearing
- disciplinary action
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The nutrition care process (NCP)
a systematic provlem solving method that dietetic practitioners use to crtically think and make desicions to address nutrition related problemsand provede safe, effective, high quality nutrition care
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Using NCP
- systematic method used to make decisions
- provides a common language for documenting and communicating
- relies on an evidence based approach
- uses psecific critical thinking skills
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Four Steps NCP
- nutrition assesment
- nutrition diagonosis
- nutrition intervention
- nutrition monitoring and evaluation
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Step one nutrition assessment
- obtain verify data
- cluster and organize data
- evaluation of data
- calculate
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Step Two Nutrition Daignosis
- identify possible diagnostic labels
- complete nutrition diagnostic statements
- evaluate the quality PES statemetns
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Step Three nutrition intervention
- priorize the nutrition diagnoses
- identify ideal goals and expected outcomes
- plan the nutrition interventions
- implement the nutrition inteventions
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Step Four nutrition monitoring and evaluation
- moitor progress
- measure outcomes
- evaluate outcomes
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Charting
there are several styles and formats but the new ADIME methos is based on the NCP and is being intergrated more into charting
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ADIME
- developed to facilitate the NCP
- A: assesment
- D: diagnosis
- I: intervention
- M: Monitoring
- E: Evaluation
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Diagnosis
should include PES (problem , etiology, signs/symptoms statement for nutrition diagnosis
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Assessment (A)
all data pertinent to clinical decision making, including diet history , medical history , medications, physical assessement ,lab values, current diet order,estimated nutritional needs
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intervention
what do you recommend or plan to do to address the nutrition diagnoses
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monitioring and Evaluation (ME)
- what will you monitor to determin if the nutrition intervention was successful
- based on signs and symptoms
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Focus of the dietary guidlines
- Purpose
- target audience
- by whom
- how often
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Focus of the dietary guidelines (purpose)
- provide science based advice for ages 2 and above
- includes thos at increased risk of chronic disease
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Target audience
nutrition policy for policymakers, nutrition educators and health professionals
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By whom
joint product of USDA and HHs
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How Often
updated every 5 years
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Policy contents
- include 23 keys recommendations for the general population and 6 for subpopulation groups
- organized to present information in an intergrated way
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Two overarchin concepts
- maintain calorie burning over time to acheive and sustain a healthy weight
- focus on consuming nutrient dense foods and beverages
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cconcept
montain calore balance over time to acheive and substain a health weight
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control total calorie intake
- monitor food
- reduce portions
- better choices
- limit
- increase physical activity
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concept
- focus on consuming nutrient dense food and beverages
- flexibility in eating patterns , choose foods for nutrietns but stay within calorie needs
- reduce intake of foods and beverages high in solid fatss
- solid fats are major sources of saturated ,trans fats and cholesterol
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topics of interest
- reduce sodium
- 2300-1500 mg per day
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helping americans make a healthy choices
- current food and physical activity is influentaial for better and worse
- call to action all elements of society have a role
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appendix two
key consumiong behaviors and strategies
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