Use the link provided to answer the question: https://cccconfer.zoom.us/rec/shar

Use the link provided to answer the question:
https://cccconfer.zoom.us/rec/share/XsHU3h9J6FQZvJulXMZ9ciYzMKhYXqlJGlzXVAKa-tBUXlQebzNz4cSMLWghme6B.2iY6MsqcujBGQQje?startTime=1602086828000
Please address the following;
a) general principles of modified diets (food textures and liquid textures)
b) evaluate meal plans to determine appropriateness (she discussed Covid challenges, etc.)
c) assess principles of nutrition interventions (such as using adaptive devices)
d) assess the challenges of providing adequate nutrition (swallowing difficulties)
along with write about the challenges of feeding patients research a few diagnosis of whom her audience could be. Some facts you learned about diet requirements and modified textures regarding solids and liquids as well as adaptive devices. She mentioned the team concept and role of the Registered Dietitian, please summarize team members she mentions and how they work together.

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Categorized as Nutrition

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