Nutritional Management Strategies of Patients During and After COVID-19 Illness
Over the past year, tens of millions of Americans have been infected with and survived COVID-19. However, more than 1 in 3 people with COVID-19 will have symptoms that will last longer than the typical two-week duration. Ensuring metabolic control for all patients affected by COVID-19 is crucial to ameliorate the effects of the virus, therefore nutrition plays an especially important role. In this webinar, you will learn what you need to know to care for patients to reduce severe COVID-19 outcomes, improve vaccine efficacy, and minimize long term COVID-19 symptoms through nutritional strategies. You will learn how exactly the coronavirus works through understanding the important immunological and inflammatory mechanistic pathways, why chronic diseases put patients at risk, the different stages of COVID-19 and how to support patients throughout these stages. This course will break down how the immune system works and why nutrition and dietitians are important for COVID-19 patients.
Upon successful completion of this one-hour course, the participant should be able to:
  • Describe the basics of the immune system and how the coronavirus works.

  • Understand how nutrition and metabolic control play a role in regulating immune function.

  • Understand the different stages of COVID-19 and why chronic diseases put patients at risk of developing severe COVID-19 outcomes.

  • Describe practical nutritional management of COVID-19 patients in various clinical settings.
Live Event Date: Aug 17, 2021
Expiration Date: May 31, 2024
Performance Indicators/Learning Objectives: 10.2.3, 10.2.8, 10.2.9, 10.4.4
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: 1 Site Credit

About the Presenter: Charanya Sundar, MS, RDN, LD
Charanya Sundar

Charanya Sundar is a Registered Dietitian Nutritionist with a Master’s Degree in Nutritional Sciences from the University of Illinois at Chicago and a Bachelor’s Degree in Neuroscience from Johns Hopkins University. Currently, she is the Public Health Nutritionist at the Department of Aging and Community Living. She is passionate about finding solutions to complex systemic issues, including food insecurity and malnutrition in older Americans. As a Public Health Nutritionist, she develops policies and procedures and provides direct oversight of food and nutrition programs serving nearly 10,000 seniors annually. She enjoys empowering students to advance the practice of public health and nutrition and has taught several courses at the University of the District of Columbia and Milken School of Public Health at George Washington University as an adjunct faculty member. Additionally, she has over five years of experience providing Medical Nutrition Therapy for obesity and obesity-related chronic diseases.