Hemochromatosis Basics and Options for Dietary Intervention
This course will provide an overview of hemochromatosis and its genetic variants and will explore the potential benefits of dietary manipulation in maintaining acceptable iron levels and managing complications.
Course content was written by Kathleen Searles, MS, RDN, LD, a nutrition consultant in private practice.
After completing this continuing education course, nutrition professionals should be better able to:
- Name three types of hemochromatosis (HC).
- Identify three possible complications of inadequately treated HC.
- Prioritize essential dietary modifications and optional interventions.
- Create a daily menu template for a person with HC.
- List three inhibitors and three promoters of iron absorption.
Course content written by Kathleen Searles, MS, RDN, LD.
The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection are at the learner’s discretion.
- 2.00 CDR