i 12.00 Hours

Course Overview

Do you run screaming every time you see a renal diet order on your census? Are you looking to explore a challenging specialty area of nutrition practice? Welcome to the world of renal nutrition! This course will expose you to the origins, challenges, and nutritional management of kidney disease in adults and children. Whether new to renal nutrition or needing a refresher, this course will bring you up to speed on all aspects of nutrition care for renal patients. Written by a practicing renal dietitian, it includes case studies of actual patients to make the material relevant to clinical dietitians. Topics include pathophysiology, chronic kidney disease, nutrition assessment, determining nutrition needs, vitamin and mineral supplementation, hemodialysis, peritoneal dialysis, transplantation, pregnancy, nutrition support, patient education, and more.

About the Course Author

Joanne White, RDN, LDN, CSR works as Clinical Renal Dietitian at Governor Juan F. Luis Hospital and Medical Center in St. Croix, U.S. Virgin Islands Joanne White, RDN, LDN, CSR has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Rory Caswell Pace, MPH, RD, CSR has been in practice as a nephrology dietitian for twenty years. She has contributed articles on renal nutrition topics to professional journals and has spoken at local and national conferences in the nephrology community. Rory Caswell Pace, MPH, RD, CSR has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (2 Match)

  • Commission on Dietetic Registration


    As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.

  • Florida Council of Dietetics and Nutrition


    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 12.0 contact hours.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Describe the structure and function of the kidney, and explain the progression of renal disease. ; Discuss in detail the nutritional needs of various renal patients, including those on dialysis.; Discuss nutrition therapy during various stages of renal disease. ; Discuss techniques for motivating renal patients to follow dietary guidelines, and explain how adherence may be fostered and monitored.; Discuss the use of protein catabolic rate, explain its importance, and calculate it on a patient. ; Discuss vitamin and mineral nutriture for the individual with renal disease, which nutrients are often deficient and need supplementation and those that should not be supplemented. ; Explain and compare the various assessment techniques for the adult ESRD patient. ; Explain how transplants work, including discussing donor screening, rejection, and nutrition therapy. ; Explain oxalosis, its causes, and effects. ; Explain some of the criteria for nutrition support, both enteral and parenteral, and explain its use in various types of renal disease. ; Explain the Kt/V index, and its use and significance. ; Explain the process of hemodialysis, and discuss possible complications, and nutritional implications in detail. ; Explain the special needs of pregnant women with renal disease and discuss how to assess, treat, and monitor them.; List and define the kinds of congenital and pediatric renal disease, and discuss the diagnosis and treatment of each. ; List the types of peritoneal dialysis, and discuss the criteria, contraindications, and nutritional implications of each.
  • 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.