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Nutrition for Rehabilitation & Healing Online CE Course-4th Edition

Nutrition for Rehabilitation & Healing Online CE Course-4th Edition

$129.00 USD

Available As

    Online Course

    Course components are delivered online and include a continuing education exam.

    As older adults become more physically active and participate in recreational and competitive sports, injuries increase and rehabilitation becomes more important. Nutrition for Rehabilitation & Healing Online CE Course details the role of nutrition in the rehabilitation of sport injuries and trauma, including transplant, pulmonary, neurology, cardiac, orthopedic, stroke, amputation, dysphagia, and closed head injury.

    Course Objectives
    • Understand the role of the nutrition profession on a multidisciplinary health care team.
    • Define and discuss the continuum of care.
    • Explain the components of an outcome research study.
    • List 10 observable external or behavioral characteristics indicating nutrition problems.
    • Discuss skeletal, muscular, cardiovascular, gastrointestinal, skin, and sensory changes indicating nutrition problems.
    • Discuss advantages and disadvantages of various dietary assessment methods.
    • Explain the various anthropometric measures useful in planning nutrition care during rehabilitation.
    • Discuss the symptoms, rehabilitation goals, and nutrition issues, and explain how to develop nutrition care plans for the following types of patients: stroke, spinal cord injury, osteoporosis, amputation, multi-trauma, burn, cardiovascular disease, respiratory illness, and injury.
    • Discuss the role of macronutrients and micronutrients in illness and injury.
    • Estimate calorie, protein, vitamin, and mineral needs in recovery from illness and injury.
    • Explain the pathology and treatment of dysphagia, including the national dysphagia diet.
    • Explain the three phases of wound healing and the nutrients involved in each phase.
    • Develop a medical nutrition therapy plan for a patient with a stage IV pressure ulcer.
    • Describe three strategies to increase intake in patients with decreased intake (cachexia).


    A continuing education course for nutritionists, dietitians, physical therapists, and other fitness and health professionals working with rehabilitation clients.

    Table of Contents

    Chapter 1. General Rehabilitation                                        
    Chapter 2. Nutritional Assessment in Rehabilitation                      
    Chapter 3. Neurology Rehabilitation                                   
    Chapter 4. Orthopedics                                                        
    Chapter 5. Cardiopulmonary Rehabilitation            
    Chapter 6. Trauma & Burn Rehabilitation               
    Chapter 7. Obesity in Rehabilitation                                   
    Chapter 8. Diabetes in the Rehabilitation Setting

    About the Author

    Karen Lilyquist, PhD, RN, RD, LD, has 20 years of experience in nutrition practice and has counseled clients concerned with weight control and food-related issues. She has developed and coordinated diet therapy and nutrition education programs specific to management of conditions such as diabetes, high blood pressure, and weight loss and weight management. Lilyquist has taught nutrition classes for the University of Phoenix and moderated teleconferences for the National Institute of Health Education and Training. She has a BA from College of St. Scholastica, an MA from St. Mary's University, and a PhD from Capella University.