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Appraise the evidence on the impact of the amount of calories delivered on mortality and subsequently evaluate how results are influenced by the study design and statistical methodology
Assess nutritional risk in critically ill patients and the implications of this risk assessment to clinical practice
Analyze the evidence supporting the recommendations of the updated Canadian Critical Care Nutrition Clinical Practice Guidelines
Identify key barriers to the provision of adequate enteral nutrition in the ICU
Speaker(s):
Rupinder
Dhaliwal,
RD,
Clinical Evaluation Research Unit,
Queen's University
Daren
K. Heyland,
MD,
Professor of Medicine,
Queen’s University, Kingston, Ontario, Canada
Jennifer
Wooley,
MS, RD, CNSC,
Clinical Nutrition Manager, Patient Food and Nutrition Services,
University of Michigan Health System, Ann Arbor, MI