Nutritional Implications with Renal Disease Treatments
Patients undergoing renal disease treatment frequently experience metabolic derangement, polypharmacy, and other comorbidities that directly impact their nutrition status. As a registered dietitian/nutritionist you will need to understand the different renal replacement modalities and the dietary implications associated with each. This course will review common nutrition considerations for patients undergoing hemodialysis and peritoneal dialysis. It will also cover nutrition considerations for patients undergoing a kidney transplant. Review questions throughout the course will promote active learning. The goal of this course is to educate the healthcare team in the acute care setting on the nutritional implications of renal disease treatments.
Patients undergoing renal disease treatment frequently experience metabolic derangement, polypharmacy, and other comorbidities that directly impact their nutrition status. As a registered dietitian/nutritionist you will need to understand the different renal replacement modalities and the dietary implications associated with each. This course will review common nutrition considerations for patients undergoing hemodialysis and peritoneal dialysis. It will also cover nutrition considerations for patients undergoing a kidney transplant. Review questions throughout the course will promote active learning. The goal of this course is to educate the healthcare team in the acute care setting on the nutritional implications of renal disease treatments.
Commission on Dietetic Registration
As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.
Florida Council of Dietetics and Nutrition
Florida Council of Dietetics and Nutrition (CEBroker Provider #50-290)
This course is approved for 1.00 contact hours.
Kansas Department of Aging and Disability Services (Dietary)
Approved for 1.00 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 1.00 contact hours.
Mississippi State Department of Health Bureau of Professional Licensure Dietitians
Mississippi State Department of Health Bureau of Professional Licensure Dietitians (CEBroker Provider 50-290)
Recall general nutrition guidelines for patients undergoing HD, PD, and kidney transplants.
Recognize and manage the nutritional implications commonly observed in patients undergoing HD, PD, and kidney transplants.
Outline:
Section 1: Nutrition and Renal Treatments
Overview
Pretransplant General Nutrition Guidelines
Review
Key Takeaways
Section 2: HD Considerations
Nutrient Needs
Nutritional Implications of HD
Review
Key Takeaways
Section 3: PD Considerations
Nutrient Needs
Nutritional Implications of PD
Review
Key Takeaways
Section 4: Kidney Transplant Considerations
Transplantation Overview
Posttransplant Pharmacological Nutritional Implications
Posttransplant Medical Nutritional Implications
Food Safety
Review
Key Takeaways
Section 5: Conclusion
Course Summary
Course Contributor
Resources
References
Meredith earned a Bachelor of Science in Dietetics from The University of Akron and a Master of Science in Human Nutrition from Eastern Michigan University. After completing her internship with The Detroit Medical Center in 2007, she began working in various academic medical centers in Ohio and North Carolina. She has experience in providing nutrition therapy in both acute and ambulatory settings. Her areas of nutrition specialty include oncology, cardio-thoracic transplant, renal, and general medicine. Meredith has been a guest speaker for numerous cancer survivorship groups and presented telemedicine lectures for North Carolina community colleges. She founded and ran an oncology teaching garden at the SECU Family House for patients and their families undergoing cancer treatment at The University of North Carolina. She is currently a SME writer for Relias.
The target audience for this course is: Dietitians; in the following settings: Acute Care Facility.
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.
If you require special accommodations to complete this module, please contact Relias Customer Support here.
