Revised and updated by experts in both nephrology and clinical nutrition, the Handbook of Nutrition and the Kidney provides practical and clinically relevant information for addressing the nutritional needs of patients with acute and chronic kidney disease.Concise yet in-depth, the book is packed with tables and charts in every chapter, and outlines detailed and daily nutritional requirements, including proteins, vitamins, minerals, lipids, other fatty acids, and more.
This course is essential renal and clinical dietitians, and food service professionals who serve patients afflicted by chronic kidney disease, hemodialysis, peritoneal dialysis, and kidney transplants.Implement sample menus with lists of ingredients and dietary recommendations.Master the physiology of kidney disease on metabolism and hormonal function, nutritional approaches to caring for different patient types.
Learning Objectives
Apply knowledge of food and nutrition as well as biologic, physical and social science in practice.
Apply medical nutrition therapy in disease prevention and management.
Maintain the knowledge and skill to manage a variety of disease states and clinical conditions.
Keep abreast of current nutrition and dietetics knowledge and trends.
