Wound Management for Dietitians

Purpose

To assist dietitians to further develop their knowledge and skills in the assessment and dietetic management of patients with/or at risk of wounds.

Learning Outcomes

• Define the epidemiology and potential aetiology of wounds
• Identify pressure ulcer phases and staging
• Reflect on factors to consider throughout nutritional assessment for clients with/or at risk of wounds
• Demonstrate calculation of nutritional requirements for clients with wounds

Audience

Dietitians at Band 5 level and above, working in areas where they may encounter patients with/or at risk of wounds.

 

Method

One day course

PowerPoint presentation and case studies.

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