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Innovative Approaches to Improving Nutrition Practices in Intensive Care Units
Date
January 21, 2014
Credits
2 Dietitian | 2 Nurse | 2 Pharmacist | 2 Physician | 2 Other | Expired December 19, 2017
Objectives:
- Identify opportunities in current nutrition practices in ICUs from the International Nutrition Survey 2013 to align with the 2013 recommendations of the Canadian Critical Care Nutrition Clinical Practice Guidelines
- Identify key barriers to implementing the recommendations from these guidelines and describe current US-Canadian initiatives aimed at overcoming barriers as evaluated in the PEP uP and OPTICS studies
- Provide a practical tool to improve nutrition practices at the bedside by adopting “The Right Approach” in the ICU
Speakers
Daren K. Heyland, MD
Professor of Medicine, Queen’s University, Kingston, Ontario, Canada
Todd Rice, MD, MSc, FASPEN
Professor of Medicine, Division of Allergy, Pulmonary and Critical Care Medicine, Vanderbilt University Medical Center, Nashville, TN
Dietetic Intern, Nutrition and Food Services, Edward Hines, Jr. VA Hospital
Clinical Evaluation Research Unit, Queen's University
Judy King, RD
Dietitian, ICU and Surgery, Southlake Regional Health Centre
Specialties
General
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