Clinical Nutrition for Chronic Conditions

This unit examines common chronic conditions—cardiovascular disease, diabetes, kidney and gastrointestinal disorders—and the role of nutrition and food safety in their management. Students build on foundational sciences to practice assessment, develop evidence-based nutrition interventions, and prepare collaborative care plans for clinical settings.

Learning Objectives

• Analyze the pathophysiology of cardiovascular disease, diabetes, chronic kidney disease, and common gastrointestinal disorders and identify specific resulting nutritional implications and risks.
• Apply evidence-based medical nutrition therapy strategies (e.g., carbohydrate counting, protein and electrolyte modification, sodium and lipid management) to design individualized meal and nutrition plans for clients with diabetes, cardiovascular, and renal conditions.
• Evaluate food safety hazards relevant to vulnerable populations and implement prevention and patient-education strategies, including safe handling, storage, and high-risk food modifications.
• Demonstrate how to develop and communicate a nutrition-focused care plan that integrates clinical data (blood glucose/A1C, renal function, lipid profiles), sets measurable goals, and coordinates monitoring and follow-up with the healthcare team.