One semester credit, 20 hours (20 lectures)
DURATION (MAX): 15 DAYS
Students learn about the importance of nutrition to the patient’s overall care, including special dietary needs and restrictions. By the end of this course, students will be able to describe the role of nutrition in the management of ESRD patients, including explaining the basics of nutrition and RDA’s, the renal diet, teaching for a patient on a renal diet, foods to avoid, methods of cooking to be employed, and planning a renal diet for a patient with CRF.
Prerequisites: HT101, HT102, HT103