Nutritional Care of Diabetes

by Instructor: Joyce Green Pastors, MS, RD, CDE; Instructor: Lori A Porter, MBA, RDN, LDN

$128.00

i 10.00 CEH

Course Overview

More than 30 million Americans, or 9.4% of the United States population, have diabetes. Diabetes education and treatment is needed for prevention and management. Diabetes educators and registered dietitian nutritionists tailor their practices to accommodate the constantly changing needs of individuals as well as scientific advances. Refined treatments have allowed many to lead normal lives with lifestyle modifications. Technological advances and insurance reimbursement have improved blood glucose monitoring. New oral and injectable medications have made optimal glucose control more achievable. Meal-planning options allow for more individualization, flexibility, and control. Science and technology are only as good as practitioners. This course is a practical guide to the challenge of nutritional management of diabetes. Potential exists for improving quality of life and decreasing diabetic complications.

About the Course Author

Lori Porter, MBA, RDN, LDN, has worked in clinical inpatient and outpatient settings and in the development, delivery, and accreditation of healthcare professions education. She is a dietitian/nutrition writer and education management consultant. Lori A Porter, MBA, RDN, LDN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration

    10.00HOURS

    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. CDR Credentialed Practitioners will receive 10.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 155375 Learning Need Code(s): 2100, 3020, 5000, 5090 CPE Level: Level III

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition

    10.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 10.0 contact hours.


Course Details
  • Course Code:

    REL-ACU-0-RD116
  • Hours:

    10.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2023-04-30
  • Learning Objectives:

    Define oral diabetes agents and state indications for their use.; Define the glycemic response and explain how this concept is applied to nutritional control of diabetes.; Describe the acute and chronic complications associated with poorly controlled diabetes.; Describe the characteristics, diagnosis, and dangers of diabetic ketoacidosis, hyperosmolar hyperglycemic state, and hypoglycemia and explain the treatment options for each.; Describe the steps of the assessment and education process.; Discuss the major problems associated with preexisting diabetes in pregnancy.; Discuss the problems and guidelines for use of alcohol, eating out, snacking, hypoglycemic episodes, and sick-day management.; Discuss the use of diets that are very low in carbohydrates.; Explain the classifications, diagnostic criteria, and pathophysiology of diabetes.; Explain the difference between gestational and preexisting diabetes during pregnancy and state nutritional recommendations for both.; Explain the differences among the various types of insulin and show how they can be used with meal planning to achieve target blood glucose levels.; Explain the differences between meal planning approaches, energy and nutrient requirements for type 1 versus type 2 diabetes.; Explain the nutrient recommendations for the various classifications of diabetes, listing carbohydrate, fiber, protein, and fat amounts.; List at least 3 sugar substitutes presently used and discuss their positive and negative features.; "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."; List treatment options used for patients with diabetes and explain the components, goals of therapy, recommendations, and risks and benefits of each.
  • Outline:

    Nutritional Care of Diabetes
    Section 1: Introduction
    About This Course
    Learning Objectives
    Section 2: Getting Started
    Section 3: Classification, Diagnosis, and Pathogenesis
    Diabetes
    Classification
    Diagnosis
    Pathogenesis
    Review
    Section 4: Treatment Options
    Diabetes Management
    Nutrition Therapy
    Physical Activity
    Exercise Recommendations
    Medication
    Insulin
    Antihyperglycemic Agents
    Combination Therapy
    Self-Monitoring of Blood Glucose
    Glucose Pattern Management
    Education
    Reimbursement
    Medicare Diabetes Prevention Program
    Review
    Section 5: Nutrition Recommendations
    2019 Nutrition Recommendations and Interventions
    Overweight, Obesity, and Type 2 Diabetes
    Eating Pattern
    Quality and Quantity of Macronutrients
    Review
    Section 6: Key Differences in Nutritional Management of Diabetes
    Type 1 Diabetes
    Type 2 Diabetes
    Review
    Section 7: Specific Nutrient Guidelines
    Carbohydrates
    Sucrose
    Fructose
    Sugar Alcohols and Nonnutritive Sweeteners
    Fiber
    Glycemic Index and Glycemic Load
    Protein
    Fat
    Carbohydrate/Fat Controversy
    Review
    Section 8: Process of Diabetes Medical Nutrition Therapy
    Diabetes Medical Nutrition Therapy
    Nutrition Assessment
    Collection of Assessment Data
    Goal Setting and Diagnosis
    Intervention
    Evaluation
    Review
    Section 9: Nutrition Intervention: Basic and In-Depth
    Differentiating Between an Eating Pattern and a Meal Plan
    Selecting a Meal-Planning Approach
    Types of Meal Plans
    Basic Meal Plans
    In-Depth Meal-Planning Approaches
    Carbohydrate-Counting Approach
    Fat- or Calorie-Counting Approach
    Exchange Lists for Meal Planning
    Menu Approach
    Meal Planning
    Review
    Mealtime or Bolus Insulin Supplement Advanced Carbohydrate Counting
    Mealtime or Bolus Insulin Supplement Advanced Carbohydrate Counting: Answers
    Section 10: Special Topics for Meal Planning
    Alcohol
    Nutritional Composition of Alcoholic Beverages
    Eating Out
    Fast-Food Guidelines
    Snacking
    Hypoglycemia
    Sick-Day Management
    Very Low-Carbohydrate Diet Recommendations
    Review
    Section 11: Special Management Concerns
    Pregnancy
    Pathophysiology of Diabetes in Pregnancy
    Prior Onset of Types 1 and 2 Diabetes
    Gestational Diabetes
    Nutritional Management of Diabetes in Pregnancy
    Pharmacologic Therapy for Gestational Diabetes
    Review
    Section 12: Complications of Diabetes
    Acute Complications
    Microvascular Complications
    Macrovascular Complications
    Review
    Section 13: Case Study
    Suzanne’s Story
    Section 14: Conclusion
    Summary
    Course Contributors
    Resources
    Suggested Reading
    References
    Congratulations!
    Exam and BrainSparks
  • Target Audience:

    The target audience for this course is: Level III level Dietitians; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
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