HEMODIALYSIS NUTRITION: WHAT WE KNOW AND WHAT WE'RE LEARNING
When you think of the renal diet, what do you picture? For many dietitians, the image of a bland, low sodium meal may come to mind. Dialysis patients also have to be concerned with several other nutrients including potassium, phosphorus, and protein. This webinar will discuss not only the current nutrition guidelines for dialysis, but will also examine how newer research may be shaking up some of the traditional renal diet teachings.
Upon successful completion of this one-hour course, the participant should be able to:
Communicate current renal diet guidelines.
Recall appropriate renal lab ranges, per KDOQI guidelines.
Explain new research findings related to dialysis lab values.
Examine differences between old and new renal diet teachings.
Natalie Hellman, RD, LDN, works as a registered dietitian at two dialysis clinics in Nashville, Tennessee. She received a Bachelors of Science in Food Science from Seattle Pacific University, completed her dietetic internship at Lipscomb University in Nashville, Tennessee, and is currently finishing up a Masters in Human Nutrition through Univeristy of Alabama. Before discovering her love for renal nutrition, Natalie had worked at a cardiac hospital and an eating disorder/addiction facility. At her current job as a dialysis dietitian, she enjoys helping her patients interpret their lab results and educating them about how the foods they choose can impact their health and lifestyle.