Hydrochloric Acid: Implications of Too Little and None at All

Hydrochloric Acid: Implications of Too Little and None at All is organized by Great Valley Publishing Company, Inc. (GVP).

Course opens: 03/17/2020
Course expires: 03/16/2023

Overview:
This continuing education course reviews the unique role of hydrochloric acid (HCI) on digestion and health. Dietitians working in inpatient, outpatient, and long-term care settings should recognize the key risk factors and implications of low and no production HCI, conditions referred to as hypochlorhydria and achlorhydria, respectively. Signs and symptoms, populations at risk, diagnostic tools, and interventions are discussed.

Learning Objectives:
After completing this continuing education course, nutrition professionals should be better able to:
• Define hypochlorhydria and achlorhydria.
• Understand the anatomy and physiology of the upper gastrointestinal tract as it relates to hydrochloric acid (HCI) production and secretion.
• Identify the signs and symptoms, populations at risk, diagnostics, and health implications of inappropriate HCI levels.
• Learn about interventions dietitians may use to support patients with these conditions.