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Powered by Multimind Group
BMI Calculator
Salary Tool
Click here to see newsletter archive
Advocacy for Dietitians
Evidenced-Based Information – the ADA EAL
Handout Form – Keep Track of Your RD411 Handouts!
Hospital Acquired Conditions Medicare Fact Sheet
JCAHO and Performance Improvement Glossary for RDs
JCAHO Mock Survey Questions for Dietary Staff
Registered Dietitian Day is March 10: Let’s Celebrate!
Credentials of Nutrition Professionals
Dietitian Tri-Fold Brochure
How is the Dietitian Doing? Postcard Template
National Nutrition Month Celebration Ideas
Speaking Agreement
Click here to build your business!
Disaster Plan Checklist for LTC
F325 Think Like A Surveyor
F371 Safe Dining Feature Article
Food and Fluid Intake: Determining Potential Points
Food Safety and Sanitation Checklist
Fortified Foods: How to Enhance Nutritional Value (with Recipes)
How to Tally Patient Food Intake
Inspection Preparation Checklist: Sanitation and Safety
Long-term Care Facility Report by Consultant Dietitian
Monthly Weight Tracking Form
Nourishment/Snack List for LTC Facilities
Sample Contract for Long-term Care Consultation
Significant Weight Change Notification
Snack Rotation List for LTC Facilities
Supercereal Formulas
Survey Management: Questions to Prepare Your Staff
Temperature and Cleaning Pocket Reference Cards
Temperatures for Foods: 2008 CMS
Considering a Tube Feeding – Terminal Patient
Considering a Tube Feeding – Non-terminal Patient
Diet Liberalization
Food Likes and Dislikes
Increasing Food Intake
Managing Diabetes in Long Term Care
Palliative Care
Refusal of Texture Modified Diet
Unintended Weight Gain
Unintended Weight Loss
Bariatrics: A Growing Medical Care Dilemma
Cancer and Nutrition
Celiac Disease
Defining Dietary Supplements
Eating to Prevent Cancer
Food Safety
Healthy Eating Made Easy
Making Good Health a Way of Life
Making Sense of MyPyramid (3-5 mins Download)
Managing Weight Loss in Cancer Patients
Managing Your Diabetes Through a Healthy Diet
Marathon Preparation
Nutrition and Aging
Nutrition Myths
Point System Percentage Meal Intake
Solving the PDA Puzzle
What Do I Eat?
5 Ways to Be a Better Dietitian
Autoimmune Diseases and Diet
Bone Health in Children and Adolescents
Carbohydrate Requirements for Exercise
Cultural Competency
Dietary Fiber and Cholesterol Reduction
Fat Loading For Endurance Sports
Green Tea: New Benefits from an Old Favorite
HIV/AIDS: Immune Function and Nutrition
Is Wine a Functional Food?
Legal Self-Protection: Contracts, Confidentiality, Conflict
Liquid Nutrition for Athletes
Malpractice: Will You Be Sued?
Muscle Trap: Supplement Use by Men
Parenteral Nutrition in the NICU
Peanut Allergy
Stalking the Silent Killer
Understanding & Preventing Foodborne Illness
Understanding PCOS
Vitamin D
Weight Loss Medications
Wound Healing, Culture and Nutrition
24 Hour Recall
Attendance Log (Annual)
Bariatric Assessment and Presurgical Education Form
Calorie Count Form
Checklist for Unintended Weight Loss
Client Plan Form
Clinical Audit Form
Consultant Dietitian Charting Log
Daily Water Worksheet
Diet Order/Diet Change Notification
Diet Pattern Cards
Dietary Satisfaction Survey
Education Audit
Employee Log Sheet
Enteral Feeding Flow Sheet
Feeding Tube Flow Sheet (Monthly)
Food Record
Food Record: Check Off Your Daily and Weekly Goals
Food Waste Log
Menu Review/Audit
Monthly Tube Feeding Report
Monthly Weight Tracking Form
Nutritional Assessment Form
Nutrition Journal (Daily Form)
Nutrition Risk Screening
Nutritional Risk Tracking Form
Nutrition Screening: Chart Audit Worksheet
Nutrition Tracking
Nutrition Variance Tracking
Outpatient Nutrition Assessment Form
Patient Goals/Contract
Patient Meal Tray Log
Performance Improvement Worksheet
Sample Diet Waiver for Therapeutic Diet
Sample Diet Waiver for Texture Modified Diet
Temperature Log for Cooler (Monthly)
Temperature Log for Cooling Foods
Temperature Log for Foods Inside Cooler
Temperature Log for Freezer (Monthly)
Temperature Log for Serving Line
Test Tray Form
Tray Line Temperatures
Weekly List for Consultant Dietitian
Weekly Weight Tracking Record
Welcome Letter from Nutrition and Dietary Services
Cancer
CHF
COPD
Cystic Fibrosis
Dehydration
Diabetes
Dysphagia
ESRD
Failure To Thrive
Hip Fracture
Involuntary Weight Loss
Pneumonia
Pressure Ulcer
Transitioning from TF
Tube Feeding
4 Week Menu Cycle (LTC)
Finger Foods Guidelines
Meal Plan: 1200 Calories
Meal Plan: 1400 Calories
Meal Plan: 1500 Calories
Meal Plan: 1600 Calories
Meal Plan: 1800 Calories
Menu Writing Tips
Build Your Bones, Girlfriend! Brochure
Build Your Bones, Girlfriend! Slide Set
Lesson Plan for Pre-Teens and Teens
Calcium Game Slide Set
Audit for Employee File
Career Move: Leaving Gracefully
Chinese Food Translation Patient Aid
Clinical and FSD: Ideas for Bringing Departments Together
Clinical Education Update Form (Annual)
Cookbook Dietetics: How and Why to Avoid It
Counseling Evaluation Form
Disagreements: A New Approach
Discharge Planning Checklist for Dietitians
Employee Evaluation
Enteral Feeding Needs: How to Calculate
Fluid Content of Foods
Healing Foods Pyramid
Highly Sensitive Employees: Management Tips
Leadership Styles and Types
Meeting Summary and Attendance Form
Nutritional Diagnosis Form ICD-9
Pandemic Flu Preparedness for Dietitians in Management
Performance Evaluation Tips
Spanish Food Translation Patient Aid
Vending Machines and Canteens: Stocking for Health
Weekly To Do Form for Dietitians in Management
Workers’ Compensation and the Family and Medical Leave Act
Budget Tips for Purchasing and Food Preparation
Collaborative Bidding in Food Service
Cooking Weight and Measurement Equivalents
Cool Down Temperature Record
Cooling of Cooked Foods
Cross-training: How to Get Your Staff Started
Daily Cleaning Schedule
Disciplining Employees Tips
Event Planning Checklist
Fluid Capacity of Common Containers and Beverages
Food Production and Food Safety References
Food Temperatures: Keeping Hot Foods Hot and Cold Foods Cold

Implementing Change
Interview Form for Dietary Department
Inventory (Monthly)
Inventory Tips
Management Scenarios: Three Tricky Case Studies
Monthly Cleaning Schedule
Orientation Checklist for Dietary Department Aide
Pan and Portion Chart
Productivity Measures for Dietary Departments
Raw Food Costs: How to Calculate Per Patient Day (PPD)
Room Service Considerations
Size and Volume Equivalents: Scoops, Cans, and Steam Table Pans
Staffing Emergencies in a Health Care Kitchen
Tray Line Temperatures
Unionization
Weekly Cleaning Schedule
Click here to see complete list
BBQ and Steak Sauces
Breads
Breakfast Bars
Cereals
Nuts for Nutrition
Nutrient Dense Foods
Pastas
Pasta Sauces
Rice
Salad Dressings
Salsa and Dips
Appetite Hormones
Bariatric Assessment and Presurgical Education Form
Bill Phillips’ Eating for Life Review
Biliopancreatic Diversion Protocol
Biliopancreatic Diversion with Duodenal Switch Basics
Binge Eating Disorder
Calorie Restriction as a Lifestyle Choice
Descriptions of 10 Popular Diets
Detox Diets: Truth or Fiction?
Dieting: Why It Might Make You Overweight
Emotional Eating: The Facts
Exercise for the Morbidly Obese
Fad Diets
Food Cravings: Tips for Managing Them
Gastric Bypass Basics
High Calorie Cost of Beverages
Internet Weight Loss Study Citations
Intuitive Eating
Laparoscopic Adjustable Gastric Band Protocol
Lap Band Basics
Overweight and Healthy: An Oxymoron?
Portion Distortion
Roux-N-Y Gastric Bypass Protocol
Sleep Habits and Its Significance to Weight Control
Sleeve Gastrectomy Basics
Sleeve Gastrectomy Protocol
Weight Loss: How to Motivate an Overweight Loved One
Weight Loss: Some Women-Specific Hindrances
Weight Management and Sleep
Arnica
Bilberry
Bitter Melon
Black Cohosh
Cat’s Claw
Chondroitin
Cranberry
Dandelion
Devil’s Claw
Dong Quai
Echinacea
European Mistletoe
Evening Primrose Oil
Fenugreek
Feverfew
Garlic
German Chamomile
Gingko
Goldenseal
Glucosamine
Grape Seed
Green Tea
Hawthorn
Horse Chestnut
Kava
Licorice
Marshmallow
Red Clover
Saw Palmetto
St. John’s Wort
Valerian
10 Nutrition Rules to Live By
Basketball Game Day
Carbohydrates – The Competitive Edge
Exercise Addiction
Exercise: Nutrition Information for the Serious Athlete
Exercise: The Post-Workout Meal
Exercise: The Pre-Workout Meal
Hydration for Athletes
Marathon Checklist
Marathon Preparation Slide Set
Muscle Building: Does Protein Play a Role?
Protein Power
Snack Ideas for Athletes
Sports Nutrition for Children
Staying Hydrated in the Heat
Supplements and Sports
Traveling Nutrition Strategies
Where Do You Find 30g of CHO?
Your Best Bets When Eating Out
Age-Related Macular Degeneration and Diet
Albumin as an Indicator of Nutritional Status
Alcohol Abuse and Nutrition
Anemia of Chronic Disease
Antioxidant Supplements & Prevention of Heart Disease
Behavior Modification Techniques for the Dietitian
Burn Patients: Review of Nutrition
Cancer: Nutrition Implications When Living with Cancer
Cerebral Palsy: Meeting Patients’ Nutritional Needs
Cholesterol as a Marker of Nutritional Status
Chronic Obstructive Pulmonary Disease
Chylothorax
Congestive Heart Failure
Developmental Disability and Nutrition
Dietary Interventions for Autism Spectrum Disorder
Dietary Supplements and Labeling: What’s in That Bottle?
Epilepsy: The Modified Atkins Plan
Estimating Energy Needs For Obese Patients
Estimating Fluid Needs for Obese Patients
Flexitarian Diet
Fructose Malabsorption
Gastroparesis Refresher
Genetically Modified Foods
Hepatitis C
Interstitial Cystitis and Diet
Liver Disease: The Role of Nutrition
Multiple Sclerosis and Diet
Nutriceuticals and Ethics for the RD
Nutrigenomics
Nutrition and Bone Health
Patient Readiness
Obesity and Cancer Relationship
Omega 3 Fatty Acids
Organic Foods: Are They More Nutritious?
Palliative Care in Long Term Care
Parenteral Nutrition-Induced Cholestasis
Plant Sterols and Stanols
Prader-Willi Syndrome
Professional Dialogue: Does the Mediterranean Diet Prevent Alzheimer’s?
Professional Dialogue: Use of Antioxidant Supplements in Heart Disease
Psychotropic Medications and Weight Management
RD Role on Eating Disorder Team
Rheumatoid Arthritis Q & A
Rheumatoid Arthritis and Nutrition Review
Short Bowel Syndrome
Skin Health and Nutrition
Soy and the Prevention of Heart Disease
Sugar Intake and Reading Food Labels
The Sleep Weight Connection
TPN or Enteral Nutrition?
Understanding Probiotics
Update on Low Carbohydrate Diets
Use of Appetite Stimulants in Long Term Care
Genetically Modified Foods
Active Listening
Action Based Learning
Burnout: Recognizing It in Yourself and Others
Business Presentation Tips
Committees or Journal Clubs: Steps to Get One Started
Community Partnerships or Groups: How to Form One
Counseling Skills for Dietitians
Cultural Competency for Dietitians
Decision Making: How to Make Tough Decisions
Defensive People: Tips for Dealing With Them
Emotions: How to Cope When Working in Health Care
Entry-Level Dietetics Professionals: Helpful Tips
Grant Writing Basics for Dietitians
Information Overload: How to Avoid It
Job Proposal Guidelines
Job Satisfaction Test
Job Searching Tips
Layoffs: How to Deal With the Possibility
Leadership: 25 Key Thoughts
Leadership Styles and Types
Marketing to Your Clients: Resources for Visibility
Memory: Tips and Strategies for Improving Your Memory
Organizational Tips
Personal Growth: Feeling Stuck?
Portfolio Design Tips
Preceptor Preparedness
Preceptorship Tips for the Clinical Dietitian
Personal Digital Assistant Resources
PDA Operating Systems
Salary Tool
Stress Reduction for Food and Nutrition Professionals
Team Building: The Five Stages of Team Growth
Teams: How to Build a Good Team Atmosphere
Time Management: Finding the 25th Hour
Wellness Program: How to Get One Started at Work
Wellness Programs in Schools: Moving Beyond Lunch
Writing Generalizations and Objectives
Anorexia and Bulimia
Clients With the “All or Nothing” Mind-set: How to Help
Competitions to Motivate Patients
Denial: Tips for Dealing with Patients in Denial
Dietary Intervention Letter to Health Care Provider
Eating Disordered Families: Preparing Patients for Discharge
Eating Disorders in Male Patients: Prevention and Early Detection
Education: How to Get Your Clients More Involved
Freelance Writing: Getting the Editor’s Attention
Handout Form for the Private Practice RD
Job Description: Private Practice RD
Marketing Yourself and Your Business
Motivational Interviewing
Negotiation Tips for Dietitians
No Show Cancellation Policy (Insured)
No Show Cancellation Policy (Uninsured)
FDA Definitions for Nutrient Content Claims
FDA Rounding Rules for Food Labels
Food Label Lesson Plan
Meats: Understanding Beef Labeling
New Laws on Trans Fat and Calorie/Nutrient Info
Nutrition Facts Label Overview
Introducing RD411.com
RD411 Launches Diabetes Center
RD411 Launches Wound Resource Center
RD411 Launches Renal Center
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