Session Information
Clinical Nutrition Week 12
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Post-graduate Course: Update in Critical Care Nutrition — What is the State of Art?
Track
:
Critical Care/Trauma
Program Code:
PG2-2012
Date:
Saturday, January 21, 2012
Time:
12:00 PM to 4:00 PM
EST
Location:
Northern Hemisphere Salon A3-4
MODERATOR
:
Robert Martindale, MD, PhD, Medical Director of Hospital Nutrition Services, Department of Surgery, Oregon Health and Science University, Portland, OR
PRESENTER
(S):
Robert Martindale, MD, PhD, Medical Director of Hospital Nutrition Services, Department of Surgery, Oregon Health and Science University, Portland, OR
Frederick Moore, MD, FACS, FCCM, Chief of Division of Acute Care Surgery, Department of Surgery, The Methodist Hospital, Houston, TX
David Frankenfield, MS, RD, CNSD
Daren Heyland, MD, MSc
Mette Berger, MD, PhD
Bryan Collier, DO, CNSC, FACS
Caroline Apovian, MD, FACP, FACN
Steve McClave, MD
Paul Wischmeyer, MD, Associate Chairman for Clinical and Translational Research, Director of Nutrition Therapy Services, Professor of Anesthesiology, Department of Anesthesia, University of Colorado, Aurora, CO
Rosemary Kozar, MD, PhD
PRESENTER/MODERATOR
(S):
Robert Martindale, MD, PhD, Medical Director of Hospital Nutrition Services, Department of Surgery, Oregon Health and Science University, Portland, OR
Robert Martindale, MD, PhD, Medical Director of Hospital Nutrition Services, Department of Surgery, Oregon Health and Science University, Portland, OR
David Frankenfield, MS, RD, CNSD
Daren Heyland, MD, MSc
Mette Berger, MD, PhD
Bryan Collier, DO, CNSC, FACS
Caroline Apovian, MD, FACP, FACN
Steve McClave, MD
Rosemary Kozar, MD, PhD
Frederick Moore, MD, FACS, FCCM, Chief of Division of Acute Care Surgery, Department of Surgery, The Methodist Hospital, Houston, TX
Paul Wischmeyer, MD, Associate Chairman for Clinical and Translational Research, Director of Nutrition Therapy Services, Professor of Anesthesiology, Department of Anesthesia, University of Colorado, Aurora, CO
Description
Designed for the practicing nutrition support specialist,
this course focuses on state of the art evaluation, monitoring and delivery of appropriate focused nutrition
support to patients in the high risk medical and surgical
intensive care unit (ICU). The course begins with an overview of the problems associated with nutrition delivery to this patient population. Faculty will also examine: the pros and cons of enteral vs. parenteral feeding from a historical and scientific perspective; the appropriate ICU evaluation methods and the rational approach to determining the quantity of caloric requirements; the delivery of specific macronutrients and micronutrients in critical care settings; and the controversial aspects of nutrients such as
glutamine, arginine, fish oils and antioxidants. The course concludes with a panel discussion and case presentations that illustrate the complexities of critical care nutrition.
Learning Objectives
1. Identify which ICU patients will benefit from aggressive
nutrition support
2. Determine whether to provide parenteral or enteral nutrition in high risk medical and surgical ICU patient populations
3. Describe the concepts of pharmaconutrition, including
when to prescribe fish oils, arginine and glutamine in the critically ill patient
4. Distinguish between science vs. quackery on probiotics, antioxidants and nutritional supplements for hospital patients
this course focuses on state of the art evaluation, monitoring and delivery of appropriate focused nutrition
support to patients in the high risk medical and surgical
intensive care unit (ICU). The course begins with an overview of the problems associated with nutrition delivery to this patient population. Faculty will also examine: the pros and cons of enteral vs. parenteral feeding from a historical and scientific perspective; the appropriate ICU evaluation methods and the rational approach to determining the quantity of caloric requirements; the delivery of specific macronutrients and micronutrients in critical care settings; and the controversial aspects of nutrients such as
glutamine, arginine, fish oils and antioxidants. The course concludes with a panel discussion and case presentations that illustrate the complexities of critical care nutrition.
Learning Objectives
1. Identify which ICU patients will benefit from aggressive
nutrition support
2. Determine whether to provide parenteral or enteral nutrition in high risk medical and surgical ICU patient populations
3. Describe the concepts of pharmaconutrition, including
when to prescribe fish oils, arginine and glutamine in the critically ill patient
4. Distinguish between science vs. quackery on probiotics, antioxidants and nutritional supplements for hospital patients
Handout Online
(Code: PG2-2012)
This session is a part of:
Streaming Audio with
PowerPoint Slides
PowerPoint Slides
(Code: PG2-2012)
Virtual Attendee:Free
$49 USD - Your Price
This session is a part of:
