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Nutrition care for patients with chronic kidney disease: an immersive workshop

Name: Nutrition care for patients with chronic kidney disease: an immersive workshop
Price: 3000 SEK

A course that provides comprehensive, evidence-based knowledge on renal nutrition care, equipping healthcare professionals—whether new or experienced—with practical insights for daily clinical practice and foundational guidance for advancing research in the field.

Offered with the help of sponsorship by Fresenius Kabi.

Apply to the course

About the course

Course participants will be offered in-depth knowledge on key aspects of nutrition in chronic kidney disease (CKD), as well as the latest research in the field. Through a blend of theoretical lectures and hands-on interactive workshops, participants will engage in nutritional assessment, dietary counseling, and managing patient follow-up.

The course provides a multi-disciplinary perspective, with insights from nephrologists, dietitians, and a cook-chef. Delivered 100% in-person, the program includes case-based exercises, body composition assessment training, research-oriented discussions, and a discussion with a cook chef of practical strategies to implement healthy cooking in CKD. Continuous Medical Education (CME) Certification is in process.

Lunch, coffee-breaks and one dinner is included in the price. The course will be conducted in English.

Objectives

The aim is to provide a comprehensive foundation in renal nutrition care across all stages of CKD, including conservative management, dialysis, and kidney transplantation. By the end of the course, participants will be able to conduct nutritional screening and assessments, diagnose nutritional status, and align dietary interventions with clinical goals. They will also be equipped to prescribe individualized dietary counseling, develop treatment plans, and strategies to increase adherence in accordance with evidence-based guidelines.

Course content

Pathophysiology and Treatment of Chronic Kidney Disease (CKD)
Nutritional Disturbances and Etiology in CKD
Nutrition Screening and Assessment
Workshop on Body Composition (BIA/CT/US) with Hands-on Activities
Muscle Function Assessment
Ultra-processed foods in the clinical context of CKD
Nutrition Therapy: Conservative Treatment, Incremental Dialysis, Hemodialysis, Peritoneal Dialysis, and Transplantation
Nutritional Management in Special Conditions: Pregnancy, Elderly, and Obesity

Time and venue

Time

13 October 2025: 1 p.m. - 5 p.m.
14 October 2025: 9 a.m. - 12 p.m and 1 p.m. - 5 p.m.
15 October 2025: 9 a.m. - 12 p.m. and 1 p.m. - 5 p.m.
16 October 2025: 9 a.m. - 12 p.m. and 1 p.m. - 5 p.m.
17 October 2025: 9 a.m. - 12 p.m.

Venue

Karolinska Institutet Solna and Flemingsberg (to be decided).

Target group

Dietitians, nutritionists, nephrologists and nurses that want to work with renal nutrition or already work in this area but want to get an immersive training.

Residents in internal medicine and other health care professionals interested in renal nutrition can also participate.

Course managment

Carla Maria Avesani, Renal dietitian, PhD, Associate Professor in Nutrition, CLINTEC, Karolinska Institutet

Alice Baganha Sabatino, Renal dietitian, PhD, Research Specialist, CLINTEC, Karolinska Institutet

Quote from course leaders

“We don’t eat nutrients and calories—we eat food. To truly engage patients, evidence-based practice must be translated into a plate of food that aligns with cultural and social context while also promoting environmental sustainability.”

Carla Maria Avesani and Alice Sabatino, course leaders

Entry requirements

Bachelor's degree in nutrition and/or dietetics.
Medical doctors with specialization in Nephrology or Internal Medicine.
Nurses with bachelor from nursing school that work with kidney care.
Other bachelor degrees related to health care may be considered depending on professional experience.