Nutrition Support - RD114

Nutrition Support

Enteral & Parenteral Nutrition

by Kendra Glassman Perkey, MS, RD, CNSC, CSSD and Amy J. Berry, RD, MS, CNSC and Katie Reese, RD, CNSC and Jill Brown, RD, MS, LD
(4.5 / 509 ratings )

This course is credentialed for:
Dietetics/Nutrition (12.00 CPEU)

Price: $149.00
CE-PRO Price: $74.50


Nutrition support is a varied and highly specialized field, requiring an increased level of knowledge by the nutrition care practitioner. This knowledge base comes with experience and staying up to date with evidence-based research. The current update of this course is a collaboration from dietitians at the University of Virginia Health System and the Cleveland Clinic, providing the latest practical guidelines and evidence-based research and references, including methods of nutrition assessment, an overview of enteral and parenteral regimens, and guidelines for the nutrition support of patients. Topics such as determining energy and protein needs, preventing and treating hyperglycemia, immunonutrition, preventing aspiration pneumonia, feeding the critically ill patient and preventing complications are covered. This course reflects the latest thinking in clinical practice and uses case studies and review questions as learning tools.


The goal of this course is to provide clinicians with the latest guidelines for the assessment, provision and monitoring of patients needing nutrition support to improve their skills and confidence with these challenging patients. After studying the information presented here, the learner will be able to:
  • Describe the pros and cons of using anthropometric measurements for the nutrition assessment of the critically ill patient.
  • Analyze the usefulness of serum albumin, prealbumin and transferrin in assessing the nutritional status of a critically ill patient.
  • Calculate the caloric needs of patients with the following types of diseases: severe sepsis, obesity, liver disease, renal disease and pulmonary disease.
  • Propose the type, amount, route and method of enteral feedings for hospitalized patients with severe sepsis, obesity, liver disease, renal disease and pulmonary disease.
  • List five causes of diarrhea in hospitalized patients
  • Discuss four complications of enteral feedings and the cause of each complication
  • Analyze enteral formulas and discuss the pros and cons of the type and amount of protein, carbohydrate and fat found in each one
  • Determine if a hospitalized patient is a candidate for central parenteral nutrition (CPN)
  • Calculate the total calories, non-protein calories, total protein, calorie-to-nitrogen ratio and amount of fat in CPN solutions
  • Identify metabolic complications that occur with CPN, the cause of the complications and a plan of action if the complications occur in a patient
  • Design a nutrition care plan for a patient who has had his or her jejunum and ileum removed, beginning post-op and continuing until the patient is discharged
  • Discuss how liver, renal and pulmonary diseases impact the following nutritional needs of hospitalized patients: calories, fat, carbohydrate, electrolytes and vitamins and minerals
  • Explain the circumstances when a nasogastric, nasojejunal or percutaneous endoscopic gastrostomy tube should be used with patients
  • Discuss the benefits of early enteral nutrition and develop a plan to start a hemodynamically stable ICU patient on early enteral nutrition

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 3 course with suggested CDR learning codes of 3020, 5000, 5390, 5410. 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).

Course Originally Released on: 1/1/1989
Date of Most Recent Review: 4/22/2014
Course Termination/Update Date: 12/31/2019

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.


For Florida professionals:

If this course is approved by the Florida Council of Dietetics and Nutrition, 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.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

Reports to CE Broker

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Kelly S - Concord, CA  ·  May 18, 2019
Comprehensive overview of enteral and parenteral nutrition in various conditions. Has many practical case studies that help you use the knowledge. This one has more helpful pictures and useful tables I plan to keep in my folder. :) Great refresher on how to calculate PN, osmolality etc. Highly recommend.
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Niccole B - Goodyear, AZ  ·  May 15, 2019
Great overview of nutrition support in various disease states.
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Holly H - Virginia Beach, VA  ·  Apr 29, 2019
I really needed this refresher. I haven't been doing clinical nutrition in some time and this reminded me how rusty I am. Thank you for a great course.
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Anna C - Raceland, KY  ·  Apr 17, 2019
This course has a great deal of research based information relating to nutrition support to provide guidance to dietitians in the clinical, long term care, and home infusion setting.
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Shea D - Mulberry, FL  ·  Apr 16, 2019
Could be more clear in terms of calculating TPN osmolality and macronutrient goals per condition. There were many questions about calculations for septic/critically ill/vent patients, but no info for use of Penn state or other caloric goals. Otherwise, nice charts provide and covered frequently observed diseases/conditions.
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Price: $149.00
CE-PRO Price: $74.50