Continuing Education Instructions and Disclosure Information:
Contact hours available until 8/31/2024.
Requirements for Successful Completion:
Complete the learning activity in its entirety and complete the online nursing continuing professional development evaluation. You will be able to print your NCPD certificate after you complete the evaluation.
Disclosure of relevant financial relationships with ineligible companies (planners, faculty, reviewers, authors):
Editorial Board Disclosures:
Paula Dutka, MSN, RN, CNN, disclosed that she is a coordinator of clinical trials for the following sponsors: Amgen, Rockwell Medical, Keryx Biopharmaceuticals, Akebia Therapeutics, and Dynavax Technologies.
All other members of the Editorial Board had no actual or potential conflict of interest in relation to this continuing nursing education activity.
Author(s) Disclosures:
The author(s) reported no actual or potential conflict of interest.
Commercial Support:
No commercial support declared.
This article was reviewed and formatted for contact hour credit by Beth Ulrich, EdD, RN, FACHE, FAONL, FAAN, Nephrology Nursing Journal Editor-in-Chief, and Cynthia Calabrese, MSN, RN, NPD-BC, RN-BC, ANNA Education Director.
Accreditation Statement:
The American Nephrology Nurses Association (ANNA) is accredited as a provider of nursing continuing professional development by the American Nurses Credentialing Center's Commission on Accreditation.
ANNA is an approved provider of continuing nursing education by the California Board of Registered Nursing, Provider Number CEP 17499.
This NCPD article meets the Nephrology Nursing Certification Commission’s (NNCC’s) continuing nursing education requirements for certification and recertification.
ANNA urges participants to be aware of the CE requirements for re-licensure in the states in which they hold a license.
Learning Outcome:
After completing this learning activity, the learner will understand the importance of assessing food insecurity for minority patients with chronic kidney disease to improve adherence to low sodium diet for blood pressure control.
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as per my observation and experience that children are following the parent when they are eating the meal .not having good food and not to eat salty food are very important.early detect heigh blood pressure and treatment is good to prevent ESRD.
The hectic schedule of us Americans tend to eat more of the pre-prepared meals that is high in sodium and phosphorus, in short unhealthy. I agree that changing habits should start in the family unit and enjoy healthy foods together.
Disagree w/BP rec. NKF, AHA rec 130/80 for CKD pts. Disagree w/ amt of Na in tsp. 2.3G I believe is correct amt. I do believe that our dietary support of patients is inadequate for CKD population & prevention is always better than alternative. This is multilayer issue from food desserts, economic issues, educational levels, insurance & poor referrals from PCP or their lack of understanding how education can stop CKD process.
Education and dietary support is important controlling BP. Not having enough money to purchase nutritious foods and having to depend on process foods is an issue for some patient with ESRD.
We need to reach patients sooner, most of the participants in this study had advanced CKD. Screening and prevention is a key factor.
The importance of consuming healthy produce cannot be overstated.
Dinah Ubaldo
3/1/23 2:26 pm
I believe that we need more patient for this study to validate it's effectiveness. Though it is true that not having good or not enough access to good quality food will result in BP going up and uncontrollable. Financial reason is detrimental for accessing quality food.