Renal Nutrition 1
Part 1. Basics of renal nutrition
Friday August 17, 2018
The presentation covers:
- Understanding what eGFR means
- Polypharmacy
- Dietary factors which influence the progression of kidney disease
- Managing multiple diets in people with renal disease eg. Diabetes,
- Dietary education with cognitive impairment
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours.
About the Presenter
Kelly Lambert is an Advanced Accredited Practising Dietitian and Renal Dietitian at Wollongong Hospital on the south coast of NSW. Kelly has been working as a dietitian for the past 19 years but has worked the last 12 years as a renal dietitian. She is currently undertaking a PhD at the University of Wollongong and also working as a Research Officer at the Australian Health Services Research Institute. Her PhD work is focused on investigating how cognitive impairment and low health literacy effect the way patients with renal disease understand health information and manage their disease. Kelly is passionate about changing the way dietary education is provided to patients with renal disease. She is also active in the area of teaching and training dietitians about renal disease and is an Honorary Clinical Lecturer at the University of Wollongong.
Registration includes
- Access to a recording of the webinar
- Presentation notes
- Multiple choice questions and answers and certificate
- Suggested further reading
Registration types
- Recording from: $38 to receive a recording of the webinar and associated documents
- Subscription: $33 monthly for all Education in Nutrition recordings (minimum 30 a year) and free access to all our live webinars