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Post -graduate Course: Update in Critical Care Nutrition " What is the State of Art?
Identify which ICU patients will benefit from aggressive nutrition support
Determine whether to provide parenteral or enteral nutrition in high risk medical and surgical ICU patient populations
Describe the concepts of pharmaconutrition, including when to prescribe fish oils, arginine and glutamine in the critically ill patient
Distinguish between science vs. quackery on probiotics, antioxidants and nutritional supplements for hospital patients
Speaker(s):
Mette
M. Berger,
MD, PhD,
Professor Emeritus,
Faculty of Biology and Medicine, Lausanne University; Department of Adult Intensive Care, Lausanne University Hospital (CHUV), Lausanne, Switzerland
Bryan
Collier,
DO, CNSC, FACS,
Chief, Trauma Surgery, Carilion Clinic; Associate Professor of Surgery,
Carilion Clinic; Virginia Tech Carilion School of Medicine, Roanoke, VA
David
Frankenfield,
MS, RD,
Manager/Nutrition Support Dietitian,
Department of Clinical Nutrition, Penn State Health, Milton S. Hershey Medical Center, Hershey, PA
Daren
K. Heyland,
MD,
Professor of Medicine,
Queen’s University, Kingston, Ontario, Canada
Robert
Martindale,
MD, PhD, FASPEN,
Professor of Surgery, Division of Gastrointestinal and General Surgery; Medical Director, Hospital Nutrition Services,
Oregon Health & Science University, Portland, OR
Stephen
McClave,
MD,
Professor and Director of Clinical Nutrition, Department of Gastroenterology,
University of Louisville Health, Louisville, KY
Frederick
Moore,
MD, FACS, MCCM,
Professor, Trauma and Acute Care Surgery, Department of Surgery,
University of Florida, Gainesville, FL
Paul
Wischmeyer,
MD,
Professor of Anesthesiology and Surgery; Associate Vice Chair for Clinical Research,
Department of Anesthesiology; Physician Director, PN/Nutrition Support Service, Duke University School of Medicine, Durham, NC
Speaker(s):
Caroline
Apovian,
MD,
Professor of Medicine,
Boston University School of Medicine, Boston, MA