Nutrition Support Therapy in the Adult Critically Ill Patient

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Program Date: March 2016

Continuing Education Units: 1.0 Nurse Contact Hours, 1.0 Dietitian CPEU
 
Course Objectives:
• Describe the methodology of the complex 2016 guidelines

• Define how to utilize nutrition scoring systems

• Identify 3-5 key similarities and changes compared to the 2009 guidelines

• Assess current compliance of your institution with 2016 guidelines


Faculty Name:
Bryan Collier DO, FACS, CNSC
Associate Professor of Surgery
Section Chief and Medical Director of Trauma
Section Chief of Surgical Critical Care
Director of Surgical Nutrition
Virginia Tech Carilion School of Medicine
Carilion Roanoke Memorial Hospital

Bio:
Bryan Collier is the Trauma Section Chief, Trauma Center Medical Director, and Director of Surgical Nutrition at the Virginia Tech Carilion School of Medicine and Carilion Roanoke Memorial Hospital. Dr. Collier is also an associate professor of surgery at the Virginia Tech Carilion School of Medicine and Edward Via College of Osteopathic Medicine. He is a nutrition advocate and passionate about educating residents and staff on the importance of nutrition intervention among surgical patients.


Faculty Name:
Ainsley Malone, MS, RD, LD, CNSC, FAND, FASPEN
Nutrition Support Team
Mt. Carmel West Hospital
Clinical Practice Specialist
The American Society for Parenteral and Enteral Nutrition

Bio:
Ainsley Malone is a Dietitian member of the Nutrition Support Team at Mt. Carmel West Hospital in Columbus, Ohio where she is involved in the management of critically ill patients requiring enteral and parenteral nutrition. In addition, Ms. Malone serves as a Clinical Practice Consultant to the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.). She is a certified nutrition support clinician and has given international, national and local presentations on many aspects of critical care nutrition.







CDR Level: 1

Suggested Learning Codes: 5010, 5090, 5170

Media Format(s): Video(English)

Run Time: 35 minutes

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