Critical Care Nutrition: Where Do We Stand and What Should We Do?
Taught by
Stephen A. McClave, MD
Professor of Medicine and Director of Clinical Nutrition; University of Louisville School of Medicine, Louisville, Kentucky
Duration
57
min
Date
About this Webinar
Objectives:
- Identify the current evidence surrounding calorie and protein provision in critically ill adults
- Discuss the differences in appropriate calorie and protein provisions in the medical vs surgical patients
- Describe the delivery of calorie and protein during each phase of critical illness (acute vs. recovery)
- Identify research gaps in critical care nutrition (transition of care, quality of life, exercise/mobility)
Funding from non-CPE revenue for CPE planning, development, review, and/or presentation has been provided by Nestlé Health Science.
Before obtaining a CE certificate:
1. Review the self-reflection questions:
- Describe any professional gaps that were identified as a result of viewing this presentation. Do you plan to change your current practice? if so, what can you or your team change that you are not currently doing?
- What barriers or limitations do you anticipate when it comes to implementing a change to your practice. How can you overcome such barriers?
What do you or your team need to learn more about to improve knowledge, competence, and/or patient care?
2. Test your knowledge: Access Test Questions Here