PG2-2015
Post Graduate Course 2: Nutrition in Critical Care
Date
February 14, 2015
Credits
4 Dietitian | 4 Nurse | 4 Pharmacist | 4 Physician | 4 Other | Expired January 5, 2016
Objectives:
- Apply current intensive care literature to the nutritional care of complex ICU patients
- Determine an optimal intensive care nutrition plan given a variety of patients with metabolic stresses and organ dysfunction
- Discuss barriers to implementation of evidence based protocols in the intensive care unit
Speakers
Todd Rice, MD, MSc, FASPEN
Professor of Medicine, Division of Allergy, Pulmonary and Critical Care Medicine, Vanderbilt University Medical Center, Nashville, TN
Philip C. Calder, BSc(Hons), PhD, DPhil, RNutr, FSB, FAfN
Professor of Nutritional Immunology, University of Southampton, Southampton, United Kingdom
Bryan Collier, DO, CNSC, FACS
Chief, Trauma Surgery, Carilion Clinic; Associate Professor of Surgery, Carilion Clinic; Virginia Tech Carilion School of Medicine, Roanoke, VA
Gordon Sacks, PharmD, BCNSP, FASPEN, FCCP
Clinical Nutrition Support Consultant, Independent Consultant, Auburn, AL
Stephen A. McClave, MD, FACN, FASGE, FASPEN, AGAF
Professor of Medicine and Director of Clinical Nutrition, School of Medicine, University of Louisville, Louisville, KY
Malissa Warren, RD, LD, CNSC
Advanced Practice Critical Care Dietitian, Portland VA Health Care System; Advanced Practice Critical Care Dietitian, Department of Surgery, Oregon Health & Science University, Portland, OR
Moderator
Laszlo Kiraly, MD, FACS
Professor of Surgery; TSICU Medical Director; Surgical Critical Care Fellowship Director, Oregon Health & Science University, Portland, OR
Specialties
General
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