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A Hospice Dietitian's Field Guide to Nutrition for the Terminally Ill Patient

Tuesday, October 27, 2026

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Hemisfair C2

CPE: 1.0

Proficiency: Basic knowledge/experience

Track: Aging & Long-Term Care

Theme: Clinical Updates & Evolving Practice

Description

Dietitians are the nutrition experts. We guide patients toward food choices that promote health and prevent disease with the goal of them living longer, healthier lives. BUT do we know how to care for a patient that is imminently dying? Research indicates most dietitians are untrained in the nutrition recommendations for end of life. Join two Hospice Dietitians as they explain their role in hospice care, the lack of qualified professionals on the subject, the physiological changes that occur during the dying process and their practical interventions to support comfort for the terminally ill patient.

Learning Objectives

  • The attendee will be able to describe the role of the hospice dietitian, challenges in treating terminally-ill patients and the need for end-of-life nutrition protocols.
  • The attendee will be able to describe the physiological changes that occur in the dying process and implications on nutrition.
  • The attendee will be able to implement appropriate nutrition interventions that support comfort for terminally-ill patients.

Performance Indicators

  • 9.1.4 Integrates knowledge of macro- and micronutrients for digestion, absorption and metabolism throughout the lifespan in practice.
  • 9.1.1 Interprets and applies the appropriate evidence-based literature and standards for determining nutritional needs of target audiences.
  • 1.3.1 Recognizes actual or potential ethical issues and dilemmas encountered in practice.

Speakers

  • Heather Plizga photo

    Heather Plizga

    Registered Dietitian, St Croix Hospice

    Heather Plizga, MS, RDN, LDN is a registered dietitian specializing in hospice and end-of-life care. She earned her Bachelor of Science in Dietetics from Iowa State University and completed a coordinated Master’s degree and dietetic internship at Benedictine University. She has been a Registered Dietitian since 2012. Over the course of her career, Heather has worked in a variety of settings, including long-term care, employee wellness, hospital-based nutrition and Women, Infants and Children (WIC). Her professional interests have been shaped by evidence-based practice while also being drawn to the philosophy of Ellyn Satter’s Competent Eating and Division of Responsibility Models. She has always held a deep respect for how people experience food across every stage of life. That principle—honoring autonomy, dignity, and the joy of eating—ultimately led her somewhere unexpected. In 2020 when Heather stepped into the role of hospice dietitian, she was seeking better balance for her growing family; what she found was a calling. Today, her work focuses on supporting patients and families at the end of life, where nutrition is less about rules and more about comfort, meaning, and connection. She resides in southeastern Minnesota with her husband, their three energetic boys, and a lively flock of 11 chickens.
  • Rachel Guldan photo

    Rachel Guldan

    Freelance Dietitian, Self employed

    Rachel Guldan is a seasoned nutrition expert with over 23 years of experience in the dietetic field. Specializing in high-empathy environments, Rachel has built an extensive background in hospice, long-term care, Alzheimer’s support, and specialized nutrition counseling. She is deeply committed to educating others during the most emotional seasons of their lives, ensuring that patients and families feel both comfortable and empowered in their nutritional decisions. Rachel earned her Bachelor’s Degree in Dietetics from South Dakota State University and completed her post-graduate internship at Viterbo University. Today, she maintains an active role as a consultant within the hospice and long-term care sectors. Based in Minnesota, Rachel balances her professional advocacy with a busy family life alongside her husband and three children.

Moderator

  • Angie Nyp photo

    Angie Nyp

    National Senior Manager, Nutrition Services, Encompass Health

    Angie Nyp is a second career registered dietitian with over 20 years of experience in nutrition and exercise. She is currently the National Nutrition Manager for Encompass Health. In this role she leads the Nutrition Services and Clinical Nutrition departments for over 170 inpatient rehabilitation facilities. Angie has been an Academy member for almost 15 years and is currently an ACEND program reviewer. She earned her Bachelor’s degree in Dietetics from Kansas State University and her dietetic internship and Master’s in Food & Nutrition from Bowling Green State University. Most recently she completed her Doctorate in Clinical Nutrition from the University of Kansas Medical Center. Angie has been pursuing education in functional medicine and nutrition for the past 5 years and she is passionate about brining functional nutrition into all stages of the healthcare system; for patients and employees alike.

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