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Clinical Guide to Nutrition Care in Kidney Disease

Clinical Guide to Nutrition Care in Kidney Disease

This wonderful resource is for the experienced renal dietitian, as well as those new to renal nutrition who want to know the latest guidelines for preventive and therapeutic practice. This edition covers topics found in outpatient clinics, transplant and dialysis centers, long term care, and hospitals. The Academy also offers 10 CE additional hours.

New 3rd edition chapters cover nutrition management of kidney stones, oral nutrition supplements, nutrition guidelines for renal patients following vegetarian, vegan or plant-based diets, and the connection between the gut and kidney disease.

Janelle Gonyea, RDN, LD, FNKF and Stacey Phillips, MS, RDN
Course Expiration Date: Jun-23-2026
Product Name
Price
QTY

Book Only (2660)

Regular price $79.00 $79.00

32.25 CE Online Test Only (2661)

Regular price $191.00

32.25 CE Book & Online Test (2662)

Regular price $265.00

Book Details

Author Janelle Gonyea, RDN, LD, FNKF and Stacey Phillips, MS, RDN
Year Published 2023
Edition 3rd
Publisher Academy of Nutrition & Dietetics
ISBN 978-0880912013
Format Paperback
Page Count 503

Course Objectives

Level 1, 2, 3 CPE

Suggested Performance Indicators: 1.1.5, 1.7.1, 2.1.1, 2.1.3, 4.1.1, 4.1.2, 4.1.5, 8.1.1, 8.1.2, 8.1.4, 8.2.1, 8.3.1, 8.4.1, 9.1.1, 9.4.1, 9.6.1, 9.6.6, 9.6.11, 10.1.1, 10.2.10, 10.3.1, 10.5.1

CPE Type: 740 Online/Web-based

Upon completion of this course, users will be able to:

1. Identify and describe the four major functions of the kidneys and name two leading causes of chronic kidney disease (CKD).

2. Describe three characteristics of chronic kidney disease and describe the major symptoms as it progressively gets worse and progresses through the four stages of CKD.

3. Once a patient is on dialysis, explain the significance of the following: phosphorus, potassium, vitamin K, magnesium, calcium and fluid intake.

4. Discuss three functions of protein and how the kidney handles protein in the diet; identify how this changes when a person develops CKD and then has to go on dialysis.

5. Describe two dietary differences between a person living on tri-weekly hemodialysis and daily peritoneal dialysis.

6. After kidney replacement, describe three MNT changes in the patient’s diet.

7. Describe the purpose of phosphate binders and two precautions in their use.

8. Discuss two ways insulin resistance is related to CKD.

9. Describe three ways increased weight and increased serum glucose affect kidney function.

10. Explain two ways MNT changes for CKD when a patient has diabetic kidney disease (DKD).

11. Identify three MNT changes needed when a woman HD patient becomes pregnant.

12. Discuss three MNT changes needed when a CKD patient is an infant or pediatric patient.

13. Discuss how kidney stones are formed and two dietary ways to modify or reduce the risk of developing them.

14. Identify three MNT considerations for CKD patients receiving long term enteral or parenteral nutrition.

15. Discuss which two vitamin supplements are not routinely to patients receiving dialysis.

16. Identify and describe the interaction of four herbal supplements that should be used cautiously with CKD and dialysis patients.

17. Describe two benefits of using a plant-based diet with CKD patients and one benefit from following a low protein diet with keto analogs.

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Certified Diabetes Care & Education Specialists (CDCES)
Registered Nurse (RN)
Integrative & Functional Nutrition Academy Professional
American College of Sports Medicine

Why We Chose This Book

We have many practitioners who ask for a great course update on renal clinical practice and kidney disease. Practitioners want to make sure their knowledge is up-to-date and timely. This book was written and edited by the Renal Dietitians DPG and National Kidney Foundation Council on Renal Nutrition.

 

About the Author

Janelle Gonyea, RDN, LD, FNKF has 30 years of experience as a renal dietitian at Mayo Clinic Hospital in Rochester, MN and she has served on the executive committee of the Council on Renal Nutrition for the National Kidney Foundation.

Stacey Phillips, MS, RDN has been a clinical dietitian for over 16 years at Mercy Health Saint Mary’s in Gran Rapids, MI. She has consulted patients in all stages of chronic kidney disease, and has been very active in volunteering for the Renal Dietetics Practice Group.