Strong communications skills are essential for dietetics professionals helping patients improve their nutrition and eating habits. Based on the 2002 Commission on Accreditation in Dietetics (CADE) standards for education, this text aids nutritionists, dietitians, and allied health professionals in strengthening interpersonal relationships with clients and patients by offering current activities, case studies, techniques, and directives related to nutritional counseling. The Fourth Edition is updated with a guide to online resources, behavioral objectives, additional case studies, and new illustrations. The American Dietetic Association’s competencies on communication are included. Also included is an online instructor’s manual containing answers to the review and discussion questions, as well as information on each case study.

Now in vibrant full color, this updated Seventh Edition of Holli’s best-selling Nutrition Counseling and Education Skills: A Guide for Professionals helps students develop the communications, counseling, interviewing, motivational, and professional skills they’ll need as Registered Dietitian professionals. Throughout the book, the authors focus on effective nutrition interventions, evidence-based theories and models, clinical nutrition principles, and knowledge of behavioral science and educational approaches. Packed with activities, case studies, and self-assessment questions, the Seventh Edition features new content that reflects the latest changes in the field, new online videos that bring nutrition counseling techniques to life, and a powerful array of new and enhanced in-text and online learning tools.

The text covers communications, counseling, interviewing, motivating clients, delivering oral presentations and using media in presentations. Communication is basic to the relationship that the Registered Dietitian (RD) professional has with their clients. The Academy of Nutrition and Dietetics recognizes the importance of communication skills for practitioners to promote health, disease prevention and treatment. Providing people with information on what to eat is not enough, the RD must also promote and facilitate behavior changes to more healthful food choices. The text incorporates the Nutrition Care Process (NCP) and model, including four steps of nutrition assessment, nutrition diagnosis using PES statement (Problem, Etiology and Signs/Symptoms), nutrition intervention, and nutrition monitoring and evaluation. The PES statements are the most critical in that the Academy of Nutrition and Dietetics has been stressing this as an essential component of their standards and requirements. The text uses activities, case studies, self assessment questions, web references and graphics to engage the student and drive the content home.

Abstract: This book is intended to help both current practitioners and students improve their communication with their patients, clients, employees and others. The author includes activities which reinforce skills.

Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.

The third edition Counselling Skills for Dieticians has been fully revised and updated to reflect the recent developments, research and interests in the field. It explores the skills required for dietetic counselling, and includes frequent examples of dialogue from patient consultations, as well as exercises and activities so that the reader can undergo experiential learning relevant to their practice. Includes examples from daily practice to illustrate the difficulties encountered by dietitians and demonstrate the application of counselling skills Clearly explains theoretical models of accepted counselling practice underpinning the skills described Has been updated to include additional information on topics such as assertiveness skills and eating distress Addresses practical and psychological issues faced by dietitians and patients Includes the latest research evidence for counselling skills in dietetic practice Draws upon research evidence, theory and experience from the fields of psychotherapy and counselling Now provides access to a range of supportive online material including videos of consultations, case studies and resources for trainers