Course Code: REL-ACU-0-DDCCGIT
Hours: 1
Type: Online Course
Content Expiration Date: 12/31/2029
Learning Objectives:
Identify diverticular disease and similar GI conditions based on their causes, symptoms, diagnosis, and management.
Prioritize medical management strategies appropriate to disease severity and clinical presentation.
Recall dietary and lifestyle strategies that prevent diverticular disease and reduce the risk of recurrence.
Outline:
Section 1: Overview of Diverticular Disease
What Is Diverticular Disease?
Etiology
Pathophysiology
Symptoms
Implicit Bias
Meet Lyle
Diagnosis
Lyle’s Diagnosis
Key Takeaways
Section 2: Approaches to Managing Diverticular Disease
Treatment Strategies
Medical Management
Pharmacotherapies
Lyle’s Medical Management
Surgical Management
Lyle’s Surgical Intervention
Key Takeaways
Section 3: Prevention of Diverticular Disease
Diet
Fiber
Red Meat
Lyle’s Diet
Weight and Physical Activity
Obesity
Physical Activity
Lyle’s Lifestyle Changes
Key Takeaways
Section 4: Conclusion
Course Summary
Course Contributor
References
Subject Matter Expert: Meredith Moyers MS, RD, LDN
Meredith earned a Bachelor of Science in Dietetics from The University of Akron and a Master of Science in Human Nutrition from Eastern Michigan University. After completing her internship with The Detroit Medical Center, she began working in various academic medical centers in Ohio and North Carolina. She completed a Certificate of Training in Weight Management and Advanced Training in Metabolic Adaptations. She also holds the Google Project Management Professional Certification. During her tenure working in direct patient care, she was a certified specialist in oncology nutrition and founded an oncology teaching garden at the SECU Family House for patients and their families undergoing cancer treatment. Meredith has experience in providing nutrition therapy in both acute and ambulatory settings in areas of oncology, cardio-thoracic transplant, renal, and general medicine.
Target Audience:
The target audience for this course is: Nursing Personnel; Nutrition and Dietetics Professionals; in the following settings: Ambulatory Care, Clinics: Primary Care, Clinics: Rural Health, Hospitals: Acute, Hospitals: Critical Access (CAHs).
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All courses offered by Relias Learning, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.