Heart Failure and Nutrition - RD200

Heart Failure and Nutrition

by Nancy Munoz, DCN, MHA, RDN, LDN
RD200
(4.7 / 63 ratings )

This course is credentialed for:
Dietetics/Nutrition (9.00 CPEU)

Summary:

What happens when the heart fails to work as a pump? The heart beats 100,000 times a day, pumping about 7,571 liters of blood that carries oxygen, nutrients, and other cells that support life. Nutritional status plays a critical role in the outcomes of patients with heart failure. This course provides evidence-based best practice recommendations for the medical and nutritional treatment of HF. RDNs can contribute to quality care and reduce costs by defining and measuring their role in reducing hospital admissions and readmissions of HF. To do that, RDNs need to be involved in hospital-wide policies that influence assessment parameters and treatment plans and to formally monitor patient response to nutrition interventions.

Objectives:

The goal of this program is to understand the multi-faceted components of nutrition assessment patients with heart failure (HF) and how to develop a nutrition plan to improve outcomes. After studying the information presented here, you will be able to:
  • Demonstrate an understanding of the anatomy and physiology of the heart by explaining the various elements and functions of each component
  • Describe cardiovascular disease and what occurs in HF
  • Explain the various stages of HF and discuss the treatments recommended for each stage
  • Review the medications used to manage HF, including their mechanism of action: ACE inhibitors, beta-blockers, calcium channel blockers, anticoagulants, and others
  • Discuss nutrient-drug interactions between warfarin and vitamin K and how to prevent complications
  • Explain cardiac cachexia and how it impacts patient outcomes
  • Determine the appropriate protein and calorie needs of a patient with HF based on the stage of the disease and other comorbidities
  • Discuss the nutrition management of HF, including the following nutrients: fluid, sodium, fats, omega-3 fats, magnesium, thiamine, B-12, folate, and iron
  • Compare the recommended nutrition interventions for the various stages of HF
  • Evaluate the pros and cons of supplementation with CoQ10, omega-3 fatty acids, and herbal supplements for patients with HF
  • Examine the role of lifestyle choices in the management of HF
  • Evaluate how the CMS payment system for HF impacts the dietitian
  • Analyze the handling of patients with HF in your institution and determine how to improve systems and outcomes
 

 
Accreditation Information
 
The course is intended for nutrition professionals
 
Relias LLC, is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program or materials.  This is a level 2 course with suggested CDR learning codes of 3020, 5160, 5260, 5410 and performance indicators of 4.1.2, 10.1.1, 10.2.5, 10.4.3.
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # 50-1489).