End Stage Renal Disease: Balancing Labs and Food for Quality of Life

About This Webinar:

This webinar provides an update on the nutrition care of clients on dialysis and discusses practical tips to assist clients in meeting their nutrition goals. Additionally, the presenter will review client-centered partnering to help prevent malnutrition, achieve weight goals, optimize laboratory values and improve symptom management.

Learning Objectives:

1. Describe the role of food and beverage choices on improving laboratory values and symptom management in clients receiving dialysis.
2. Identify hidden sources of sodium, potassium, and phosphorus.
3. List three benefits of client-centered care in the dialysis setting.

Presenter

Holly Dittmar, MS, RD, CSR, CNSC
Registered Dietitian Nutritionist

Ms. Dittmar is board certified as a specialist in renal nutrition as well as certified as a nutrition support clinician. She works for South Texas Veterans Health Care System in San Antonio, Texas.

Continuing Education (CE) Credit

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Continuing Education

1.0 CPEU for RDNs and NDTRs from the Commission on Dietetic Registration

Event Materials

Webinar Slides (PDF)

Cover Photo: Adobe Spark free images