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Nutrition Care Process: Foundation. Presented by Dr Varitha Kinghorn, PhD, AdvAPD

Dietitians often struggle to prove the effectiveness of their nutrition interventions. The nutrition care process can be used to help track health outcomes, which can then demonstrate the value of our nutrition input.

The benefits of using the NCP include:

  • Evaluating the outcomes of patient care and conditions from medical nutrition therapy
  • Improving standard of dietetic care and medical record documentation internationally
  • Promoting robust communication within dietetic profession and among multidisciplinary team
  • Quality improvement and research purpose

Varitha gives a detailed explanation of the NCP steps using the acronym ADIME:

  • Assessment and re-assessment
  • Diagnosis
  • Intervention
  • Monitoring and Evaluation

She then provides helpful examples of the NCP in clinical practice.

For those of us who aren’t using the NCP, Varitha says we shouldn’t be scared of it, there is no right or wrong way, but the benefits in gathering information about our nutrition interventions could be extremely valuable both on a personal level, and in presenting a case for the indispensable work of dietitians.

Dr Varitha Kinghorn is the first and the only Advanced Accredited Practising Dietitian (AdvAPD) in the Northern and North West Tasmania. She is a senior clinical dietitian at Launceston General Hospital, and a recognised Nutrition Care Process (NCP) Global Trainer by the Academy of Nutrition and Dietetics (USA). Varitha is internationally well-known in the area of NCP and its terminology. She developed and evaluated online education for dietitians' professional development to learn about NCP globally as part of her PhD research. Owing to the success of her PhD international research, Varitha was invited to be part of two different International Advisory Committees of the Academy of Nutrition and Dietetics (USA). Varitha is recognised as a leader in online education and professional training for the NCP. Her innovative work in this area had influenced and impacted the practice of dietitians worldwide.

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