Explore different case studies taking place in the ICU setting. Session participants will utilize evidence-based research to work through the cases and formulate treatment plans for the best patient outcomes. An interprofessional team will guide participants through the case studies and present the dietitian, pharmacist, and physician perspectives.
LEARNING OBJECTIVES
- Describe the effects of higher protein administration in critically ill patients.
- Summarize the phases of critical illness and how calorie administration might need to be dynamic during the different phases.
- Delineate pharmacologic-nutrient interactions commonly seen in critically ill patients.
- Develop a concept of personalized nutrition support involving calories, protein, insulin, and enteral pharmacological therapies in critically ill patients.
PRESENTERS AND TOPICS
Case Study #1
Lauren Probstfeld, MS, RD, CNSC, Clinical Dietitian, Medical Intensive Care Unit, Michael E. DeBakey VA Medical Center, Houston, TX
Case Study #2
Todd Rice, MD, MSc, Professor of Medicine, Division of Allergy, Pulmonary, and Critical Care Medicine, Vanderbilt University Medical Center, Nashville, TN
Case Study #3
Anne Tucker, PharmD, BCNSP, FASPEN, Clinical Pharmacy Specialist – Critical Care / Nutrition Support, Division of Pharmacy, University of Texas MD Anderson Cancer Center, Houston, TX
Moderator
Beth Taylor, DCN, RD-AP, FCCM, FASPEN, Research Scientist, Interprofessional Practice, Education, Innovation and Research (IPEIR), Barnes-Jewish Hospital, St. Louis, MO
CE Credit: 1.5 hours
Level: Basic
UAN: JA0002345-0000-24-061-L99-P
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This session will be reviewed for BCNSP-approved recertification credit through Purdue University College of Pharmacy
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