Critical Care Nutrition

Dietitians of Canada's Critical Care Nutrition course provides an intensive, evidence-based, self-paced learning program that provides practitioners the latest information on implementing nutrition care in the ICU.  Developed by author Michele McCall, MSc, RD, Critical Care Dietitian at St. Michael’s Hospital since 1989, assisted by a National Advisory Committee of experienced critical care dietitians from across the country, the program provides a balance of background information, current research and practical information.  Registered dietitians and registered nurses in ICU settings will find this course useful.


The course includes:

  • An examination of the management of nutrition support therapy in ventilated, critically ill patients.
  • An overview of critical illness, its consequences on organ function, treatments, and effects on nutrient metabolism.
  • Discussions on the use of enteral and parenteral therapy, and the benefits and indications for each.
  • An evaluation of the specific issues surrounding selection and supplementation of macronutrients and micronutrients.

This 8 module course includes the following features:

  • Extensive evidence review and specific practice guidance
  • Case studies to facilitate application of the course content
  • Pop quizzes and end of course exam
  • An extensive bibliography and links to further resources
  • A personal certificate of successful completion.

Each module can be completed at a time, place and pace convenient for you. Your purchase of a lesson entitles you to unlimited access to all course materials for 90 days. Extensions will not be granted.

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