Post -graduate Course: Update in Critical Care Nutrition " What is the State of Art?

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
• Rosemary Kozar, MD, PhD