Chronic kidney disease requires strict dietary management to control disease progression. Controlling dietary phosphorus intake is often a struggle for patients. This course will review the goal range for phosphorus, medication management of phosphorus and dietary strategies to reduce phosphorus intake. This course is perfect for dietetic students and registered dietitians working in clinical or food service settings who wish to learn more about the renal diet.
Upon successful completion of this one-hour course, the participant should be able to:
List 3 high phosphorus foods.
List 3 phosphorus binders.
State 2 dietary modifications to reduce phosphorus intake.
Erika Stahl RDN is a graduate of Radford University in Virginia. She has a background in clinical nutrition, private practice, mental health, pediatrics, food service, and dialysis. Erika currently works for a dialysis clinic as a renal dietitian and has her own nutrition counseling practice located within the Northern Virginia area.