End of Life Nutrition Care Microcertificate
End of Life Nutrition Care Microcertificate
Your Price $149.00 - $249.00
| Membership Type | Pricing |
|---|---|
| Member | $149.00 |
| Non-Member | $249.00 |
The End of Life Nutrition Care Microcertificate is an advanced-level training designed for registered dietitian nutritionists. This program builds on foundational dietetics knowledge and focuses on the nuanced, person-centered management of nutrition at end of life. Learners will revisit core principles while deepening their understanding of the ethical and psychosocial factors that influence care.
Participants will refine their ability to plan for nutrition needs in the context of advanced illness and shifting goals of care, while developing individualized plans that prioritize comfort, dignity, and autonomy. The course also explores trauma-informed and culturally sensitive approaches to dining, along with key ethical considerations such as informed consent and refusal of nutrition interventions. Emphasis is placed on interdisciplinary collaboration, patient-centered decision making, and recognizing burnout in practice.
This Microcertificate is ideal for RDNs seeking to strengthen their clinical judgment and enhance their impact in end of life care. It offers a practical, evidence-informed framework for delivering compassionate, high-quality nutrition support.
CPEU: 3.50 (Valid Until April 16, 2029)
Learning Objectives
- Implement trauma-informed and culturally sensitive approaches to dining, meal provision and behavioral challenges.
- Develop individualized nutrition care plans that prioritize comfort, dignity, and patient autonomy, ensuring alignment with hospice goals.
- Evaluate ethical considerations in end of life nutrition, including informed consent, dining rights and refusals of nutrition interventions.
- Navigate ethical and patient-centered decision making and potential conflicts while working on an interdisciplinary care team.
- Identify one's own burnout and strategies for coping when working in end of life care.
Performance Indicators
- 1.4.2 Confirms client’s and/or substitute decision-maker’s goals for care and understanding of nutrition findings and interventions before proceeding with services or nutrition care plans.
- 3.4.2 Incorporates team members’ knowledge, expertise and personal skills into team processes.
- 5.1.6 Recognizes situations where nutrition and dietetics services should be adjusted, limited, modified or discontinued.
Shelby Rodriguez, MPH, RDN, CSG, LDN, FAND
Author
Shelby is a public health and clinical nutrition leader with expertise in health program evaluation, gerontological nutrition, and community health promotion. She holds a Master of Public Health with a focus in Maternal and Child Health and is a Board-Certified Specialist in Gerontological Nutrition. Shelby works from a trauma-informed, client-centered lens, creating a safe, affirming space for people of all sizes, identities, and lived experiences.
She currently serves on the Oregon Academy of Nutrition and Dietetics Board, where she will assume the role of President in 2026, and as a subject matter expert for the Commission on Dietetic Registration, helping shape national standards for the profession. Her passion lies in developing future leaders in dietetics and creating opportunities for education, advocacy and connection that empower individuals and communities to thrive.
Susan Sturgess, MS, RDN, CNSC
Author
Susan has been a dietitian for Hospice Care Network, a division of Northwell Health for over 20 years, now working in the lead clinical role. In addition to serving as a full-time consultant to over 700 Hospice patients, her job includes working with enteral and parenteral patients of Regioncare, Northwell Health at Home's infusion branch. She partners closely with the hospital and ambulatory RDs of Northwell to assure continuity of care in various patient populations.
Her passion is "Transition of Care," helping patients and staff coordinate the nutritional plan of care for smooth transitions from hospital to home. Susan holds a Master of Science degree in clinical nutrition and is a Board Certified Nutrition Support Clinician.
Mary Barth Noel, MPH, PhD, RDN
Author
Dr. Noel is an emerita Professor of Michigan State University College of Human Medicine where she taught nutrition for more than 30 years. She taught medical students, medical residents and physicians. Her research areas were medical education and nutrition projects with physician faculty.
In her dietetics career she provided nutrition services in home care, outpatient and inpatient facilities, as well as long-term care. She has helped family, friends as well as community members with their nutrition needs at the end of life.
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