Written by eminent authorities in nutrition and dietetics, this unique text explores controversial and challenging issues that dietitians must deal with in clinical practice. Topics addressed include the economics of dietetic patient care. the dietetic professional's role on the healthcare team, the impact of emerging sciences on nutrition practice,and international nutritional guidelines. The book encourages students and practitioners to reevaluate the dietitian's role and examine viewpoints that vary from traditional approaches in nutrition practice. Issues to Ponder boxes provide interesting questions and topics for further exploration and discussion. More than 95 graphs and tables illustrate key concepts and synthesize important information.

Intro -- Foreword -- Acknowledgements -- Contents -- Part I: Nutritional Care in Geriatrics -- 1: Overview of Nutrition Care in Geriatrics and Orthogeriatrics -- 1.1 Defining Malnutrition -- 1.2 Nutrition Care in Older Adults: A Complex and Necessary Challenge -- 1.3 Malnutrition: A Truly Wicked Problem -- 1.4 Building the Rationale for Integrated Nutrition Care -- 1.5 Managing the Wicked Nutrition Problems with a SIMPLE Approach (or Other Tailored Models) -- 1.5.1 Keep It SIMPLE When Appropriate -- 1.5.2 A SIMPLE Case Example -- 1.5.2.1 S-Screen for Malnutrition -- 1.5.2.2 I-Interdisciplinary Assessment -- 1.5.2.3 M-Make the Diagnosis (es) -- 1.5.2.4 P-Plan with the Older Adult -- 1.5.2.5 L-Implement Interventions -- 1.5.2.6 E-Evaluate Ongoing Care Requirements -- 1.6 Bringing It All Together: Integrated Nutrition Care Across the Four Pillars of (Ortho) Geriatric Care -- 1.7 Summary: Finishing Off with a List of New Questions -- References -- Recommended Reading -- 2: Nutritional Requirements in Geriatrics -- 2.1 Nutritional Recommendations for Older Adults, Geriatric and Orthogeriatric Patients -- 2.2 Nutritional Recommendations for Older Adults -- 2.2.1 Energy Requirement and Recommended Intake -- 2.2.2 Protein Requirement and Recommended Intake -- 2.2.3 Micronutrients and Dietary Fibers -- 2.3 Nutritional Risk Factors in Older Adults -- 2.4 Estimating Intake in Older Adults -- 2.5 Nutritional Status of Older Adults, Geriatric and Orthogeriatric Patients -- 2.6 Summary -- References -- Recommended Reading -- 3: Nutritional Assessment, Diagnosis, and Treatment in Geriatrics -- 3.1 The Nutrition Care Process -- 3.2 Nutritional Screening/Risk Detection -- 3.3 Nutritional Assessment and Diagnosis -- 3.3.1 Nutrition Impact Symptoms -- 3.3.2 Nutritional Diagnosis -- 3.3.3 Etiologic Criteria.

Over the past thirty years, there have been dramatic changes in the treatment of eating disorders. With the realization that such disorders typically involve complex biophysical symptoms, the focus of client care has been on the use of the interdisciplinary teams and multifaceted treatment therapies. While the team approach holds high promise for improved treatment, its effectiveness requires that team members have a mutual understanding of the role of each professional within the team. This study assesses the level of understanding among other professionals of an interdisciplinary team, of the role of the dietician and the medical nutrition therapy she/he provides. Secondly, the study assesses the degree of improved knowledge achieved through a nutrition-focused workshop. A study group was selected, consisting of eight mental health care professionals, including therapists, counselors, and social workers. Participants' baseline knowledge was assessed through a pre-test and improvement was measured by a post-test administered after the workshop. Descriptive statistics were used to analyze the pre and post-test results. The overall mean increase in the individual test scores was twenty-nine percent. However, even though overall knowledge of the subjects was increased, the improvement was not uniform across the full range of topics. Questions relating to referral criteria and role significance showed the most improvement. Areas relating to the dietician's responsibilities and mode of treatment utilized showed a fairly positive improvement. But, in areas relating to referral, boundary issues, and duration of therapy, participants' scores only modestly increased. The overall results of this study suggest that a nutrition-based workshop provided to members of an interdisciplinary team can be an effective strategy for delivering quality care to individuals with eating disorders. Mixed performance of the participants in some critical areas suggest that more formalized nutrition education should be incorporated into the education and training of other professionals.