Nutrition Counseling and Education Skills for Dietetics Professionals. Text with Access Code for thePoint

Holli, Betsy B. EdD, RD

Book Information
Edition:	6th
Publisher:	Lippincott Williams & Wilkins
ISBN:	1-4511-2038-9 (1451120389)
ISBN-13:	978-1-4511-2038-7 (9781451120387)
New Edition:	1-4963-3914-2
Old Edition:	0-7817-7434-9
Binding:	with Supplement Softcover + Internet Access Code
Copyright:	2014
Publish Date:	12/12
Weight:	1.40 Lbs.
Pages:	428
Carton Quantity:	24
Subject Class:	HRP (Health Related Professions)
Remarks:	A New Edition of this Title is Available
Doody Star Rating:	3
Return Policy:	Returns accepted up to 12 months provided no other recalls or return restrictions apply. This product contains software or Internet access code(s). Returns are not accepted if seal is broken or if access code revealed.
Table Of Contents:	View
Contributing Authors:	View

Class Specifications
ISSN Series:	Nutrition Counseling and Education Skills
Discipline:	Practice Med
Subject Definition:	Diet Therapy; Counseling-Methods; Nutrition-Therapy
NLM Class:	WB 18
LC Class:	RM214.3
Abstract:	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.

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