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Nutrition for Rehab Professionals

Nutrition for Rehab Professionals

Nutrition for Rehab Professionals

This course includes
4:48:28 of Course Material (View)
Lifetime access after purchase
Certificate of completion

Course Description: 

The purpose of the online Introduction to Nutrition course is to provide you with the basic knowledge of nutrition and food. Topics such as macronutrients, calories, food groups, and daily requirements will be discussed in respect to a normal, healthy population.

The 4-hour online course will be presented in a multimedia approach including visual, auditory, and interactive components to optimize learning for all participants. 


At the conclusion of the course, clinicians will be able to:

  1. Define foundational principles of nutrition, such as macronutrients, micronutrients, daily limits/recommendations.
  2. Understand the concept of the food industry and lobbies as it relates to food choices for health and wellness
  3. Outline the function of specific nutrients as it relates to health and wellness
  4. Identify foods sources for nutrients
  5. Compare and contrast differing diet patterns of patients/clients including: the standard American diet (SAD), the Mediterranean diet, the plant-based diet, and other diets.
  6. Identify common dietary assessments used in nutritional assessments by healthcare providers
  7. Analyze food labels to counsel patients/clients on food contents and nutrients

Note: If you have signed up for the Modern Mastery Program by Erson Religioso, do not register for this course. This course is included in the Mastery Program





This course has been approved by the Florida Physical Therapy Association (FPTA) for CEUs.

The instructors
Dr. Sean M. Wells

Dr. Sean M. Wells is a member of the American Physical Therapy Association, National Athletic Trainers’ Association, and The National Strength and Conditioning Association. Dr. Wells has taught wellness, nutrition, athletic training, and exercise physiology at Florida Gulf Coast University (FGCU). He is current owner of Wells Physical Therapy, a concierge physical therapy and training service serving Ponte Vedra, St Augustine, Naples, and Bonita Springs, FL.

His research interest includes lower back pain, nutrition and healing, and aging mechanisms/models. Sean has been published in the area of orthopedics, aging and nutrition, and fitness. He has helped to author and publish three international peer-reviewed journal articles on nutrition and aging mechanisms. He has published one book on the dangers of CrossFit and is currently working on his 2nd book, Nutritional Physical Therapy. He is second author on Wellness and Physical Therapy 2nd Edition, with contributions for nutrition, community wellness and dry needling. He was contributing author to the fitness section of a South Florida magazine for 3 years, and has been featured in Redbook, Muscle and Fitness Magazine, and Eat This Not That blog. Sean provides an array of services from concierge physical therapy, to post-rehab programs, to personal training, with an overarching emphasis on orthopedics, geriatric health, and fitness.

Course Material included in this course
  • Section 1: Foundational Principles of Nutrition
  • Introduction
  • Lecture 1.1: Objectives
  • Lecture 1.2: Nutrition Practice: Definition and Laws
  • Lecture 1.3: What is Food? A Brief History
  • Lecture 1.4: Macronutrients and Food Groups
  • Lecture 1.5: Energy, Energy Systems, and Balance
  • Section 2: Food Choices, Industry, and Government
  • Food Choices, Industry, and Government
  • Lecture 2.1: Food, Cultures, and Behavior
  • Lecture 2.2: Government Guidelines and Lobbying
  • Section 3: Nutrients and Functions
  • Lecture 3.1: Daily Requirements of Nutrients
  • Lecture 3.2: Nutrient Functions in the Body
  • Daily Nutrients
  • Section 4: Diets, Assessments, and Labels
  • Lecture 4.1: Common Diet Schemas
  • Lecture 4.2: Dietary Assessments
  • Lecture 4.3: Food Labels
  • Dietary Assessment
  • Section 5: Review, Vignettes, and Quiz
  • Patient Vignettes
  • Lecture 5.1 Review and Patient Vignettes
  • Course 1 - Examination
  • Instructions
  • Introduction to Nutrition Evaluation
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