After completing this course, the student will be able to:
- Describe the structure and function of the kidney, and explain the progression of renal disease
- List and define the kinds of congenital and pediatric renal disease, and discuss the diagnosis and treatment of each
- Explain the process of hemodialysis, and discuss possible complications and nutritional implications in detail
- List the types of peritoneal dialysis, and discuss the criteria, contraindications and nutritional implications of each
- Explain how transplants work, including discussing donor screening, rejection and diet therapy
- Explain and compare the various assessment techniques for the adult ESRD patient
- Show how to calculate protein catabolic rate and explain its importance
- Explain the Kt/V index, and its use and significance
- Discuss at length the nutritional needs of various renal patients, including those on dialysis
- Discuss vitamin and mineral nutriture for the individual with renal disease
- Explain oxalosis, its causes and effects
- Discuss nutrition therapy during various stages of renal disease
- Explain the special needs of pregnant women with renal disease and discuss how to assess, treat and monitor them
- Explain some of the criteria for nutrition support, both enteral and parenteral, and explain its use in various types of renal disease
- Discuss techniques for motivating renal patients to follow dietary guidelines, and explain how compliance may be fostered and monitored
Course content may take a take a few minutes to display fully.
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. Suggested CDR Learning Codes: 3020, 3030, 3060, 3070, 3090, 5010, 5020, 5030, 5170, 5340, 5360, 5390, 5400, 5410, 5440
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 12 Hours in Key Area 2 - Nutrition or 12 CEUs by the School Nutrition Association (SNA).