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Nutrition Support - RD114
Nutrition Support
Enteral & Parenteral Nutrition

RD114 l 12.00 contact hrs
by Kendra Glassman, RD, MS, CNSC, CSSD and Amy J. Berry, RD, MS, CNSC and Katie Reese, RD, CNSC and Jill Brown, RD, MS, LD
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CE OVERVIEW REVIEWS     
Objectives:
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

This course will be updated or discontinued on or before 4/15/2017


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Please see CE Course Instructions to learn how to earn CE credit for this module.

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