Nutrition Support: Enteral & Parenteral Course for Dietitians is organized by ContinuingEducation.com - OnCourse Learning Corporation and will be held during Jan 01, 1989 - Apr 15, 2018.
The target audience for this medical event is intended for nutrition professionals. This CME Conference has been approved for a maximum of 12.00 CPEU.
Conference Description :
Nutrition support is a varied and highly specialized field, requiring an increased level of knowledge by the nutrition care practitioner. This knowledge base comes with experience and staying up to date with evidence-based research. The current update of this course is a collaboration from dietitians at the University of Virginia Health System and the Cleveland Clinic, providing the latest practical guidelines and evidence-based research and references, including methods of nutrition assessment, an overview of enteral and parenteral regimens, and guidelines for the nutrition support of patients. Topics such as determining energy and protein needs, preventing and treating hyperglycemia, immunonutrition, preventing aspiration pneumonia, feeding the critically ill patient and preventing complications are covered. This course reflects the latest thinking in clinical practice and uses case studies and review questions as learning tools.
Conference Objectives are :
• Describe the pros and cons of using anthropometric measurements for the nutrition assessment of the critically ill patient.
• Analyze the usefulness of serum albumin, prealbumin and transferrin in assessing the nutritional status of a critically ill patient.
• Calculate the caloric needs of patients with the following types of diseases: severe sepsis, obesity, liver disease, renal disease and pulmonary disease.
• Propose the type, amount, route and method of enteral feedings for hospitalized patients with severe sepsis, obesity, liver disease, renal disease and pulmonary disease.
• List five causes of diarrhea in hospitalized patients.
• Discuss four complications of enteral feedings and the cause of each complication.
• Analyze enteral formulas and discuss the pros and cons of the type and amount of protein, carbohydrate and fat found in each one.
• Determine if a hospitalized patient is a candidate for central parenteral nutrition (CPN).
• Calculate the total calories, non-protein calories, total protein, calorie-to-nitrogen ratio and amount of fat in CPN solutions.
• Identify metabolic complications that occur with CPN, the cause of the complications and a plan of action if the complications occur in a patient.
• Design a nutrition care plan for a patient who has had his or her jejunum and ileum removed, beginning post-op and continuing until the patient is discharged.
• Discuss how liver, renal and pulmonary diseases impact the following nutritional needs of hospitalized patients: calories, fat, carbohydrate, electrolytes and vitamins and minerals.
• Explain the circumstances when a nasogastric, nasojejunal or percutaneous endoscopic gastrostomy tube should be used with patients.
• Discuss the benefits of early enteral nutrition and develop a plan to start a hemodynamically stable ICU patient on early enteral nutrition.
Additional details will be posted as soon as they are available.