This program will provide to the participant the opportunity to learn from two leading experts in the area of nutrition care in critical illness. Topics to be discussed will include assessment of nutritional status in the critically ill; determination of energy requirements dependent upon presiding physical, metabolic, surgical and medical conditions; discussion of recent data on energy delivery in the critically ill population, BMI and outcome; and the culmination of all these factors as they relate to over- and underfeeding in the Intensive Care Unit.
Manager/Nutrition Support Dietitian,
Department of Clinical Nutrition, Penn State Health, Milton S. Hershey Medical Center, Hershey, PA
MD, PhD, FASPEN,
Professor of Surgery, Division of Gastrointestinal and General Surgery; Medical Director, Hospital Nutrition Services,
Oregon Health & Science University, Portland, OR