Build your confidence in clinical dietetics.
Courses that empower current and future dietitians.
If you are a nutrition student looking to build your clinical knowledge before starting a dietetic internship, an intern embarking on your first clinical rotation, a graduate studying for the credentialing exam, an entry-level dietitian seeking to gain clinical skills, or any nutrition professional making the jump into the clinical world, you’re in the right place.
Join our tribe of happy and empowered students across the U.S. and beyond. The Nutrition Support Skills course has helped current and future dietitians thrive in Denver CO, Salem MA, Washington D.C., Sacramento CA, Seattle WA, Los Angeles CA, Philadelphia PA, El Paso TX, New York City, Ontario Canada, and Abu Dhabi.
✨ You have abundant potential. ✨
get ready to crush your clinical rotation.
Nutrition Support Competency Questions
Does every diabetic patient need a diabetic formula? What types of renal formulas are available? What is a peptide-based formula? What are the pros and cons of concentrated formulas? These and many more questions are answered in the Nutrition Support Skills course. Best of all, I break down enteral nutrition calculations into simple, straightforward lessons so even if you’re not a math whiz, you will quickly become proficient at busting out a tube feeding order.
If the gut works, use it. Sounds simple enough, but indications and contraindications for parenteral nutrition are often confusing. I dedicate several modules of the Nutrition Support Skills course to parenteral nutrition and delve into all the details of PPN, TPN and intravenous access.
This is a loaded question. The short answer is maybe and the long answer is seriously complicated. I explain it all in the Nutrition Support Skills course.
It’s no surprise that fiber is my favorite topic. This functional little nutrient (or is fiber a non-nutrient?) is so crucial, but can be dangerous for some patients at some points in critical illness. A thorough understanding of the benefits of fiber and the situations where we need to use caution is so important for the nutrition professional.