Introduction to Dietetics C4-5 (2).pptx

Role of dietetics & health care team, Research & evidence based practice in dietetics, and Management & promotion of dietetics Compiled by Gubala Getu 1  Lesson objective After the completion of this lesson students be able to Describe r...

Role of dietetics & health care team, Research & evidence based practice in dietetics, and Management & promotion of dietetics Compiled by Gubala Getu 1  Lesson objective After the completion of this lesson students be able to Describe role of dietetics and the health care team Discuss research and evidence based practice in dietetics Discuss management and promotion of dietetics Compiled by Gubala Getu 2 Role of dietetics and the health care team The Dietitian in Clinical Practice Management in Food and Nutrition Systems The Public Health/Community Nutrition Dietitian Dietitians in the Government and Military Services The Consultant in Health Care, Business, and Private Practice Career Choices in Business, Communications, and Health and Wellness The Dietitian as Manager and Leader The Dietitian as Educator The Dietitian as Researcher Compiled by Gubala Getu 3 Dietitian in Clinical Practice: primary areas of clinical practice are as follows: 1. Acute care/inpatient a. Hospitals 2. Ambulatory care a. Hospital outpatient departments b. Clinics c. Outpatient care centers 3. Long-term care a. Nursing homes b. Assisted living facilities c. Alzheimer’s disease units Compiled by Gubala Getu 4 Responsibilities in clinical dietetics o Nutrition Care Process and Model Compiled by Gubala Getu 5 o Medical Nutrition Therapy o Standards of Practice o The clinical nutrition service team Clinical Nutrition Manager or Chief Clinical Dietitian Clinical Dietitian Compiled by Gubala Getu 6 Typical activities of a clinical dietitian include the following o Use the NCP to screen, assess, diagnose, interview, and evaluate nutritional care of patients. o Provide instruction to patients and families on nutritional needs. o Review medical records for information including nutrition-related data. o Calculate nutrient and fluid requirements o Evaluate nutrient intake and make adjustments accordingly o Adapt regular diets to meet individual needs or preferences o Plan oral diets with multiple nutritional requirements. o Refer clients to community resources for ongoing service (Women, Infants, and Children program; Mobile Meals, outpatient clinics, and wellness centers). Compiled by Gubala Getu 7 Cont. o Use evidence analysis in making practical decisions about needed care. o Perform quality assurance and make performance improvements as needed. o Utilize technology as freely as possible. o Communicate with physicians, nurses, and other staff. o Attend medical rounds. o Provide ongoing evaluation for employees. o Utilize SOP and SOPP in providing care. o Serve as preceptor for dietetic interns and other students Compiled by Gubala Getu 8  Cont. Management in Food and Nutrition Systems o Management Activities of Entry-Level Dietitians and Dietetic Technicians  Maintain safety and sanitation of food, facilities, or equipment  Monitor stage conditions  Develop menus for clients with normal needs  Evaluate food products by taste, smell, and appearance  Calculate quantities to purchase of food other material resources  Purchase food, nutritional supplements, equipment, or supplies  Assess client satisfaction with food and/or nutrition service Compiled by Gubala Getu 9 Cont.  Adjust daily menu, food production, or distribution based on availability of food, labor, or equipment  Institute or maintain sustainability practices Compiled by Gubala Getu 10 Cont. Areas of employment o Food and Nutrition Management in Acute Care o Food and Nutrition Management in Long-Term Care Facilities o Food and Nutrition Management in Noninstitutional Settings o School Nutrition Programs o Clinical Nutrition Management o Commercial Food Service Compiled by Gubala Getu 11  Cont. Characteristics of successful food & nutrition managers o Use management techniques to cultivate relationships in and out of the institution and achieve cooperation through teamwork o Demonstrate effective communications to achieve understanding of personnel and departmental policies o Achieve an organizational structure, mission statement, policies, and procedures that effect necessary changes when indicated. o Possess technological knowledge of food service, practice experience, and external business and administrative needs Compiled by Gubala Getu 12  Cont. o Use management techniques based on sound character, compassion, insight, and personal integrity o Exhibit personal behaviors & attitudes consistent with professional & institutional goals. o Pursue professional knowledge and growth o Possess effective supervisory and managerial skills to derive optimal employee performance o Achieve ways to enhance performance and growth of employee o Understand the policies of the institution and an ability to interface effectively with superiors Compiled by Gubala Getu 13 Cont. o Exhibit effective use of resource (fiscal, personnel, and material) to facilitate planning and current operations o Possess analytic and decision-making techniques to achieve maximum quality for customer and clients. o Formulate a creative vision that integrates mutually satisfying department and institutional goals. Compiled by Gubala Getu 14  Cont. The Public Health/Community Nutrition Dietitian o Roles and settings in which dietitians work  Providing population-based services at the national, state, and local level.  Providing direct care in Special Supplemental Nutrition Program for Women, Infants, & Children, primary care clinics, & other community-based settings  Serving as consultants to Head Start programs, child care centers, schools, school-based health clinics, home health programs, nursing homes, and other health care programs.  Teaching in colleges, universities, and Cooperative Extension Service. Compiled by Gubala Getu 15 Cont.  Conducting research in academic and public health/community settings.  Engaging in program planning, development, implementation, and evaluation at the federal, state, and local levels.  Providing leadership and training in food safety, emergency preparedness, food security, and sustainable food and water systems. Compiled by Gubala Getu 16 Cont. Public health nutrition: public health approach has following characteristics: o Interventions that promote health and prevent communicable and chronic diseases by managing or controlling the community environment. o The promotion of a healthy lifestyle as a shared value for all people. o Directing money and energy to the problems that affect the lives of the largest number of people in the community. o Targeting the underserved or unserved by virtue of income, age, ethnicity, heredity, or lifestyle that are vulnerable to disease, hunger, or malnutrition Compiled by Gubala Getu 17 Cont. o Collaboration of the public, community leaders, legislators, policy makers, administrators, and health and human services professionals in assessing and responding to community needs and consumer demands. o Monitoring the nutritional health of the people in the community to ensure that the public health system achieves its objectives and responds to needs. Compiled by Gubala Getu 18  Cont. COMMUNITY NUTRITION: Typical activities of community nutrition RDN include the following: o Assessment and prioritizing nutrition problems for various age and population groups. o Ethical considerations in all programs and services offered. o Integration of nutrition services into overall agency mission, goals, & plans. o Multidisciplinary and interdisciplinary team membership. o Selection and/or development of nutrition education materials or approaches appropriate for individuals or small groups within the target population. Compiled by Gubala Getu 19 Cont. o Media strategies used in print, broadcasting, and telecommunications to reach population groups. o Training of other agency staff and providing technical assistance to other staff. o Serving as a resource to the public, media, business, and industry. Compiled by Gubala Getu 20  Cont. Dietitians in the Government and Military Services o The major programs in food and nutrition may be categorized as follows  National food and nutrition surveys  Nutrition research  Food assistance and nutrition programs  Food legislation and regulations  Dietary guidelines for the public  Nutrition education Compiled by Gubala Getu 21  Cont. Dietitians in the Government and Military Services o The military services  Providing nutrition assessments and counseling for inpatients,  Consultation with child care and schools located on military bases,  Nutrition/health promotion for the military community  Supervising food production and service Compiled by Gubala Getu 22  Cont. The Consultant in Health Care, Business, and Private Practice o Consultant in health care and extended care: Areas of Practice  Nursing homes,  Skilled nursing facilities,  Subacute care centers,  Adult day care,  Residential care facilities,  Alcohol and drug rehabilitation facilities,  Adult day care,  Group homes, Compiled by Gubala Getu 23  Retirement communities Cont. Activities a consultant performs during a visit to a facility include following:  Conferring with dietary manager & administrator about day-to-day operations & any problems that need to be addressed during visit  Performing nutrition assessment of new residents & conducting a follow- up for all others  Checking at-risk residents & making recommendations for further nutritional care as indicated.  Observing the meal service and eating a meal to evaluate food quality Compiled by Gubala Getu 24 Cont.  Making nutrition rounds and visiting the group dining area at meal time to observe the residents’ acceptance of the food and their food intake  Conducting educational in-service sessions for employees and exchange information regarding departmental activities  Documenting all activities with any recommendations for follow-up Compiled by Gubala Getu 25  Cont. The consultant in business practice The consultant in private practice o Settings for Consulting in Private Practice  Private office  Media and communications  Private home  Grocery stores  Physician’s or other allied health professional’s office  Restaurants and culinary industry  Corporate settings of workCompiled sites by Gubala Getu 26 Cont.  Home health care  Business and industry  Health/fitness/wellness centers and spas  Food companies  Community-based programs  Hotels and resorts  Schools  Research centers  Hospitals  Medical education consulting firms Compiled by Gubala Getu 27 Cont.  Day and group homes  Private specialty clinic (specializing in sports medicine, eating disorders, diabetes, renal diseases, oncology, HIV/AIDS)  Senior citizen centers  Nursing homes  Governmental contracts  Rehabilitation centers  Child development centers  Assisted living facilities  Retirement centers Compiled by Gubala Getu 28  Cont. Career Choices in Business, Communications, and Health and Wellness o Sports Nutrition o Cardiovascular Nutrition o Wellness and Health Promotion o Disordered Eating Compiled by Gubala Getu 29  Cont. The Dietitian as Manager and Leader o Common Competencies for Healthcare Managers 1. Communication and relationship management 2. Leadership 3. Professionalism 4. Knowledge of the healthcare environment 5. Business skills and knowledge Compiled by Gubala Getu 30 Compiled by Gubala Getu 31  Cont. The Dietitian as Educator o Career Opportunities in Education  Elementary and Secondary Schools  Colleges and Universities  Medical and Dental Education  Nursing and Allied Health Nutrition Education  Industry-Based Education  Work-Site Nutrition Education Compiled by Gubala Getu 32  Cont. Educator Roles Mentor: is a shared experience between a teacher and a learner. A mentor may be one’s peer, an instructor, a trusted advisor, or anyone more skilled. Coach: is one who inspires and motivates others Preceptor: is one who provides direction and instruction, supervised performance, and evaluation of the learners ability in applied practice Counselor: is one who apply a process of listening, accepting, clarifying, and helping clients or students form conclusions and develop plans of action Communicator: Professionals who develop verbal & written skills, along with listening skills, establish strong relationships with clients, patients, and staff Compiled by Gubala Getu 33  Cont. The Dietitian as Researcher o Career Opportunities in Research  Food and Industry Companies  Government  Community and Public Health  Human Nutrition Research Centers Compiled by Gubala Getu 34 Cont. o The academy’s research priorities  Prevention and treatment of obesity and chronic diseases  Nutrition and lifestyle education  Nutritional status and disease risk assessment  Translational nutrition  Nutrition and genetics  Provision of dietetic services  Customer satisfaction  Education and retention of dietetic practitioners  Safe, secure, and sustainable food Compiled supply by Gubala Getu 35 Research and Clinical Practice Integration Compiled by Gubala Getu 36 Research & evidence based practice in dietetics o Evidence-based practice is the integration of the best available evidence from reviewed research with professional expertise and client values to make food and nutrition practice decisions o Evidence analysis provides information used for making decisions about the best procedures to follow, and given that new information continually leads to a need to make necessary changes or to update practice. Compiled by Gubala Getu 37 Cont. o The evidence analysis process involves the following steps: 1. Formulate one or more questions to be researched 2. Conduct a literature search for each question 3. Critically appraise each report found in the literature as to the quality of the research and the findings 4. Summarize the evidence 5. Develop conclusions and assign a grade based on strength of evidence. 6. Put into practice Compiled by Gubala Getu 38 Cont. o Guide for Appraising Resources for Evidence-Based Information:  Method and quality of information How was the resource compiled? Were explicit criteria for seeking and appraising evidence described, and were they adhered to? How is the resource maintained? Compiled by Gubala Getu 39  Cont.  Rating scale for methods and quality of information 0. No evidence cited 1. Evidence is cited, but there is no explicit criteria for selection or evaluation of the content; selection of content suggests lack of consistent evidence standards 2. Evidence is cited, and there are explicit criteria for the election or evaluation of the content, or both the selection of content suggests lack of adherence to these evidence standards. 3. Evident is cited, but there are not explicit criteria for the selection or evaluation of the content the selection of content suggests adherence to some evidence standards Compiled by Gubala Getu 40 Cont. 4. Evidence is cited, and there are explicit criteria for the selection or evaluation of the content, or both; the selection of content suggests some adherence to evidence standards 5. Evidence is cited, and there are explicit criteria for the selection and evaluation of the content the selection of content suggest adherence to evidence standards most of the time. Compiled by Gubala Getu 41  Cont.  Clinical usefulness o Did the resource provide clinically useful answers? o How did you use this resource? o Was it easy to use? o Were the answers easily accessible and readable within a few minutes? o Will you use this resource? o If so, when and how? Compiled by Gubala Getu 42  Cont.  Rating scale for clinical usefulness o 0. Not useful clinically. o 1. Clinically useful answers are rarely available and are not easily accessible or readable within a few minutes. o 2. Clinically useful answers are available some of the time but are not easily accessible or readable within a few minutes. o 3. Clinically useful answers are available some of the time and are easily accessible and readable within a few minutes. o 4. Clinically useful answers are available most of the time but are not easily accessible or readable within aCompiled few minutes. by Gubala Getu 43  Cont. o 5. Clinically useful answers are available most of the time and are easily accessible and readable within a few minutes. Compiled by Gubala Getu 44 Management and promotion of dietetics Compiled by Gubala Getu 45  THANK YOU !!! 08/19/2024 Compiled by Gubala Getu 46