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.
The goal of this course is to provide clinicians with the latest guidelines for the assessment, provision and monitoring of patients needing nutrition support to improve their skills and confidence with these challenging patients. After studying the information presented here, the learner will be able to:
- 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
The course is intended for nutrition professionals
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This is a level 3 course with suggested CDR learning codes of 3020, 3030, 3060, 5000, 5150, 5170, 5190, 5220, 5330, 5340, 5390, 5410, 5440, 5450.
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.
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Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.
Please see CE Course Instructions to learn how to earn CE credit for this module.
For Florida professionals:
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