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  1. Code of ethics
    • virtually all health care professionals have a code
    • doctors, nurses, speech pahtologish etc..
  2. 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
  3. 4 key factors to the code ot ethics
    • resposiblities to the: public
    • clients
    • profession
    • colleagues and other professionals
  4. 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
  5. Key points clients
    • exercise judgement within limitation of qualification and callaberates
    • treat clients and pts with respect and consideration
    • protect confidential information
  6. 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
  7. key points colleagues and othe professionals
    demonstrate respect for the values rigth knowledgne and skills of colleagues and other professinals
  8. 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
  9. 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
  10. 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
  11. Four Steps NCP
    • nutrition assesment
    • nutrition diagonosis
    • nutrition intervention
    • nutrition monitoring and evaluation
  12. Step one nutrition assessment
    • obtain verify data
    • cluster and organize data
    • evaluation of data
    • calculate
  13. Step Two Nutrition Daignosis
    • identify possible diagnostic labels
    • complete nutrition diagnostic statements
    • evaluate the quality PES statemetns
  14. Step Three nutrition intervention
    • priorize the nutrition diagnoses
    • identify ideal goals and expected outcomes
    • plan the nutrition interventions
    • implement the nutrition inteventions
  15. Step Four nutrition monitoring and evaluation
    • moitor progress
    • measure outcomes
    • evaluate outcomes
  16. Charting
    there are several styles and formats but the new ADIME methos is based on the NCP and is being intergrated more into charting
  17. ADIME
    • developed to facilitate the NCP
    • A: assesment
    • D: diagnosis
    • I: intervention
    • M: Monitoring
    • E: Evaluation
  18. Diagnosis
    should include PES (problem , etiology, signs/symptoms statement for nutrition diagnosis
  19. 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
  20. intervention
    what do you recommend or plan to do to address the nutrition diagnoses
  21. monitioring and Evaluation (ME)
    • what will you monitor to determin if the nutrition intervention was successful
    • based on signs and symptoms
  22. Focus of the dietary guidlines
    • Purpose
    • target audience
    • by whom
    • how often
  23. Focus of the dietary guidelines (purpose)
    • provide science based advice for ages 2 and above
    • includes thos at increased risk of chronic disease
  24. Target audience
    nutrition policy for policymakers, nutrition educators and health professionals
  25. By whom
    joint product of USDA and HHs
  26. How Often
    updated every 5 years
  27. Policy contents
    • include 23 keys recommendations for the general population and 6 for subpopulation groups
    • organized to present information in an intergrated way
  28. Two overarchin concepts
    • maintain calorie burning over time to acheive and sustain a healthy weight
    • focus on consuming nutrient dense foods and beverages
  29. cconcept
    montain calore balance over time to acheive and substain a health weight
  30. control total calorie intake
    • monitor food
    • reduce portions
    • better choices
    • limit
    • increase physical activity
  31. 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
  32. topics of interest
    • reduce sodium
    • 2300-1500 mg per day
  33. 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
  34. appendix two
    key consumiong behaviors and strategies
Card Set
Exam 2
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