At the end of the course, you will be able to:
· Recognize malnutrition from undernutrition and over-nutrition
· Describe how menus can be improved by the addition of nutrient dense foods
· Describe why menu planning is particularly important for people with diabetes
· Recognize how meals can be modified to improve the nutrition of people with dysphagia
This course will help you understand the role of the meals your program provides in helping prevent and improve chronic conditions that are common in the seniors your program serves.