OVERVIEW

The Hospitalist's Role In Ensuring Optimal Nutrition For Hospitalized Patients is organized by Society of Hospital Medicine (SHM).

Release Date: Jan 08, 2018
Expiration Date: Jan 08, 2021

Accreditation:
The Society of Hospital Medicine designates this activity for a maximum of 2.5 AMA PRA Category 1 Credits™. Physicians should only claim credit commensurate with the extent of their participation in the activity.

Successful completion of this CME activity, which includes participation in the evaluation component, enables the participant to earn up to 2.50 MOC points [and patient safety MOC credit] in the American Board of Internal Medicine's (ABIM) Maintenance of Certification (MOC) program. Participants will earn MOC points equivalent to the amount of CME credits claimed for the activity. It is the CME activity provider's responsibility to submit participant completion information to ACCME for the purpose of granting ABIM MOC credit

Overview:
Ensuring optimal nutrition for the hospitalized patient is a complex issue fraught with several pitfalls for clinicians as they asses the patient’s nutritional status and determine the caloric needs and appropriate delivery method. Many factors need to be considered when creating this patient-specific plan. The following module discusses these issues and outlines the various dietary formulations (ie, oral, enteral nutrition, and parenteral nutrition). Step-by-step guidance for how to implement a nutritional plan for the different types of hospitalized patients that hospitalists encounter also is provided.

Goal:
To provide hospitalists and other perioperative consultants with a general approach to evaluating and treating patients with perioperative fever, especially those due to pulmonary infections, urinary and central venous catheter-related infections, and fungal infections.

Learning Objectives:
After completing the module, the participant should be able to:
• Assess the nutritional status of perioperative and critically ill patients.
• Determine the caloric needs of perioperative and critical ill patients .
• Calculate the protein, fat, and carbohydrate needs of the perioperative and critically ill patient.
• Appraise the risks and benefits of different methods of inpatient nutrition.
• Review the various dietary formulations for oral and enteral nutrition.
• Describe the available strategies for delivering enteral nutrition.
• Recognize methods to initiate and manage parenteral nutrition in critically ill patients.