Join us for part two of our series as we delve deeper into senior dietitian Kim Lunardi’s path to becoming credentialed in feeding tube insertion and management. Kim reflects on the highlights of her journey, the support she gained from healthcare colleagues, and the barriers she overcame along the way. She also shares the challenges she still faces and offers invaluable insights and practical advice for dietitians interested in exploring this opportunity. Discover the impact of her expanded practice on healthcare outcomes and her vision for expanding credentialing across Australia, to position dietitians as experts in feeding tube management.
Hosted by Dr Jane Winter
Biography
Kim Lunardi is an Accredited Practicing Dietitian with more than 15 years’ experience, currently working as a senior clinician at St Vincent’s Public Hospital, Melbourne and in private practice. She has worked across the spectrum of adult nutrition care and has a particular interest in Head and Neck surgical oncology and enteral feeding devices. In addition to presenting on multiple nutrition topics nationally and being an invited speaker, Kim has received government funded grants in the advanced practice space, leads St Vincent’s advanced practice training program in gastrostomy management and has published in this area.
In this episode, we discuss:
- Common barriers before and after getting credentialed
- Time and cost savings from dietitian credentialing
- Highlights from Kim’s journey
- Practical tips for dietitians wanting to upskill
Additional resources
Click here to listen to part 1 of this podcast series
Connect with Kim on LinkedIn
Explore tubefed.com.au, an invaluable resource created by Avanos, which includes practical tips, product information and ‘How To’ videos to help dietitians as well as patients or clients and their carers.
References
Simmance N, Cortinovis T, Green C, Lunardi K, McPhee M, Steer B, et al. Introducing novel advanced practice roles into the health workforce: Dietitians leading in gastrostomy management. Nutr Diet. 2019;76(1):14-20. https://doi.org/10.1111/1747-0080.12508
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