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Nutritional Care of Diabetes - RD116
Nutritional Care of Diabetes

RD116 l 10.00 contact hrs
by Joyce Green Pastors, MS, RD, CDE
Average Rating
(4.4 / 472 reviews)
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After completing this course, the student will be able to:

  • Explain the classifications, diagnostic criteria and pathophysiology of diabetes.
  • List treatment options currently used for persons with diabetes, and explain the components, goals of therapy, recommendations, and risks and benefits of each.
  • Explain the differences between the various types of insulin and show how they can be utilized with meal planning to achieve target blood glucose levels.
  • Define oral diabetes agents and give indications for their use.
  • Explain the nutrient recommendations for the various classifications of diabetes, listing carbohydrate, fiber, protein and fat amounts.
  • Explain the differences between meal planning, energy and nutrient requirements for type 1 diabetes and type 2 diabetes.
  • Define the glycemic response and explain how this concept is applied to nutritional control of diabetes. Discuss the benefits and drawbacks of simple and complex carbohydrates, and soluble and insoluble fiber.
  • List three sugar substitutes presently used. Explain the types of fat substitutes used and discuss their positive and negative features.
  • Describe the steps of the education process.
  • List several meal planning approaches, explain the main characteristics, benefits and drawbacks of each and cite the type of patient who would benefit from each.
  • Discuss the problems and guidelines for use of alcohol, eating out, snacking, hypoglycemic episodes and sick day management.
  • Discuss the high protein diet controversy.
  • Discuss the major problems associated with pre-existing diabetes in pregnancy. Explain the difference between gestational and prepregnancy diabetes. Give nutritional recommenda-tions for both.
  • Describe the characteristics, diagnosis and dangers of DKA, HHNK and hypoglycemia. Explain treatment options for all.
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Accreditation Information
The course is intended for nutrition professionals
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a level 3 course with suggested CDR learning codes of 2100, 3020, 5000, 5090, 5190, 5390, 5400, 6020
ContinuingEducation.com 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 10 Hours in Key Area 2 - Nutrition or 10 CEUs by the School Nutrition Association (SNA).

This course will be updated or discontinued on or before 3/31/2015

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ContinuingEducation.com 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 relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com 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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