Autoimmune kidney disease is a whole new nutrition ball game:
Ever noticed your patients with AI on dialysis tend to struggle more with their albumin levels, but also seem to often be younger with more robust appetites? Autoimmune = inflammation. But it doesn't have to be so self-defeating. There are things you, the dietitian, can teach your patient with AI to help them improve their quality of life and get back some of their AI-drained energy.
Are you being asked by CKD clients with AI if there is any thing else they can do? They've cut sodium, gone plant based, maybe even are taking a specialty probiotic.
There is a rising number of people in industrialized countries struggling and fighting autoimmmune disease.
More and more dietitians are being asked by clients with lupus, membranous nephropathy, IgA nephropathy, etc..if there is anything they can do to slow the kidney disease and preserve their kidney function.
These are highly motivated clients. Sometimes very young clients. They switch to a plant-based diet, cut protein, lower sodium intake, and do all they can to preserve their kidney function. Sometimes it works, sometimes it doesn't.
Beyond the classic renal diet recommendations there are other things to consider. There are nutritional interventions renal dietitians could be thinking about and offer as options to their clients.
People with autoimmune kidney disease or genetic conditions contributing to kidney disease have some extra special nutrition considerations that can change their course from decline to stabilization.
THIS is why I created this course. For dietitians to better support their patients. The immune system is complex (yep we cover that!) but we really dig into practical steps any dietitian can take to dig into the research
Here's what we cover:
- Disease process of AI conditions
- Current recommendations seen in the research such as effectiveness of the renal diet, appropriateness of popular anti-inflammatory diets, and importance of micronutrient support.
- Basis of inflammation from perspective of the gut microbiome, leaky gut, and dietary contributors.
- Different dietary approaches such as MRT/LEAP and AIP.
- Dietary recommendations for autoimmune conditions.
- Explore the most common autoimmune conditions impacting kidney disease
This course is broken into two 1-hour blocks and is under review by CDR for 2 CPE credits.
An incredible reference sheet of websites, research articles, and books.
7-Day whole foods, plant-based meal ideas for your clients.
Jessianna Saville, MS, RDN, CSR, LD, CLT
Hi! My name is Jessianna. I am a lover of all things renal nutrition - research, recipes, counseling, etc...! I believe renal dietitians are meant to be powerful influencers in the world of kidney health. Nutrition is absolutely paramount to slow the epidemic of kidney disease and help people live happier lives and stay off of dialysis and renal dietitians are the best resources to make nutrition therapy a reality for thousands of people. I've had plenty of "Oops and Ah-ha!" moments while starting my own practice and learning the most effective way to apply nutrition for people with early stage CKD. I want to share these lessons so renal dietitians can feel empowered by the many possibilities at their talented fingertips to make a difference with CKD.
Live class will be held on June 13 from 3-4 EST and June 14 from 3-4 EST. The LIVE class will be recorded and can be watched at your convenience at a later date. 2 CPE credits awarded upon completion of the class.
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I’m a renal dietitian, just like you. I created this course for you and I want you to LOVE it! 100% money back guarantee - You can return the program within 30 days of the first class for a 100% refund. Your complete satisfaction is guaranteed. No matter where you’re at on your journey of learning renal nutrition, I guarantee without reservation that you’ll gain more know-how, more confidence, and more tools to serve more clients and engage more successfully with your medical team. OR YOU’LL GET YOUR MONEY BACK.