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Nutrition Support - RD114
Nutrition Support
Enteral & Parenteral Nutrition

RD114 l 12.00 contact hrs
by Martha G. Acevedo, RD, MS, CNSD
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(4.1 / 153 reviews)
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At the conclusion of this course, the student will be able to:

  1. Describe the pros and cons of using anthropometric measurements for the nutrition assessment of the critically ill patient.
  2. Analyze the usefulness of serum albumin, prealbumin and transferrin in assessing the nutritional status of a critically ill patient.
  3. Determine the caloric needs of patients with the following types of diseases: severe sepsis, obesity, liver disease, renal disease and pulmonary disease.
  4. Determine the type, amount, route and method of enteral feedings for hospitalized patients with the diseases listed in objective #3.
  5. List five causes of diarrhea in hospitalized patients.
  6. Discuss four complications of enteral feedings and the cause of each complication.
  7. Analyze enteral formulas and discuss the pros and cons of the type and amount of protein, carbohydrate and fat found in each one.
  8. Determine if a hospitalized patient is a candidate for total parenteral nutrition (TPN).
  9. Calculate the total calories, non-protein calories, total protein, calorie to nitrogen ratio and amount of fat in TPN solutions.
  10. Identify metabolic complications that occur with TPN, the cause of the complications and a plan of action if the complications occur in a patient.
  11. Design a nutrition care plan for a patient who has had his jejunum and ileum removed, beginning post-op and continuing until the patient is discharged.
  12. Discuss how liver, renal and pulmonary disease impact the following nutritional needs of hospitalized patients: calories, protein, fat, carbohydrate, electrolytes and vitamins and minerals.
  13. Explain how AIDS and ARC impact the nutrition needs for calories, protein, fat, carbohydrate, electrolytes and vitamins and minerals.
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Accreditation Information
The course is intended for nutrition professionals
Gannett Education is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 3 course. Suggested CDR Learning Codes: 3020, 3030, 3060, 5000, 5150, 5170, 5190, 5220, 5240, 5250, 5330, 5340, 5390, 5440, 5450, 5410
Gannett Education is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).
This course is approved for 12 Hours in Key Area 2 - Nutrition or 12 CEUs by the School Nutrition Association (SNA).

This course will be updated or discontinued on or before 8/30/2014

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Gannett Education is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no real or perceived conflicts of interest that relate to this educational activity. Gannett Education guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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