Best Practices in Oncology Nutrition - Navigating Nutrition in the Complex Cancer Patient

 

The is the second presentation in a three part webinar series. This course is designed to assist clinicians working with cancer patients and survivors, navigate nutrition across the continuum of oncology care. Oncology nutrition is a part of the scope of care provided by dietitians and nurses. Learn about oncology treatment modalities, and their effects on nutrition, identification of malnutrition in adults with cancer, and common Nutrition Impact Symptoms as well as evidence based nutrition interventions.

$19.95

Hours: 1.50
REL-AM-NU578B

Certificates

Certificates provided by accrediting body (6 Match)

California Board of Registered Nursing

1.5 HOURS


Provider approved by the California Board of Registered Nursing, CEP# 13791

Nurses will receive 1.50 contact hours for participating in this course.

Florida Board of Nursing CE

1.5 HOURS


Florida Board of Nursing CE Provider #: 50-290

Nurses will receive 1.50 contact hours for participating in this course.

American Nurses Credentialing Center

1.5 HOURS


Relias, LLC is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.

Nurses will receive 1.50 contact hours for participating in this course.

Florida Board of Occupational Therapy

1.5 HOURS


This course has been approved by the Florida Board of Occupational Therapy for 1.50 contact hours, approval number 20-552870.

Commission on Dietetic Registration

1.5 HOURS


Relias Learning is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials.
This activity is approved for 1.50 Continuing Professional Education units (CPEUs).
Activity Number: 127031
Learning Need Code(s): 5150; 5440; 5450
CPE Level: Level II

Kansas Department of Aging and Disability Services (Dietary)

1.5 HOURS


Approved for 1.50 continuing education clock hours for Kansas licensed dietitians by the Kansas Department of Aging and Disability. Long Term Sponsorship number LTS-D1058. This activity is approved for 1.50 contact hours.

Course Details

Course Code: REL-AM-NU578B
Hours: 1.5
Type: Online Course
Content Expiration Date: 12/31/2018
Learning Objectives:
State the rationale for feeding tube use in head and neck cancer treatment.
Identify one common nutrition impact symptom for each of the upper GI cancers.
Identify one common nutrition impact symptom for each of the lower GI cancers, and ovarian cancer.
Describe appropriate use of TPN in the oncology patient
Instructor: Rhone Levin, MEd, RDN, CSO, LD, FAND
Rhone Levin has been a Registered Dietitian for 27 years, and is board certified in Oncology Nutrition. She received her B.S. at the University of Wisconsin at Madison, and a Master of Health Education at Penn State University. Rhone is a Past Chair of the Oncology Dietetic Practice Group and has volunteered with the Oncology Nutrition DPG over 16 years to develop nutrition resources for oncology dietitians, and services for cancer patients. She is one of the authors of the Standards of Practice for Oncology Dietitians, a co-author of the Complete Resource Kit for Oncology Nutrition, and a chapter author on the topic of screening and nutrition assessment in the newly published Oncology Nutrition for Clinical Practice book. She was recently a member of the Evidence Analysis Library Oncology update. Rhone is an advocate for malnutrition screening in ambulatory cancer centers, and is passionate about creating access to oncology specialist Registered Dietitians. She has written and spoken nationally on the topics related to advanced practice oncology nutrition. Disclosure: Rhone Levin, MEd, RDN, CSO, LD, FAND has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: intermediate level Dietitians; in the following settings: Post-Acute Care, Rehabilitation Settings.
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support by calling (800) 381-2321 or emailing [email protected]