Critically ill patients have a higher risk of developing malnutrition associated with higher mortality rates and comorbid conditions than their well-nourished counterparts. This course provides evidence-based inputs from specialists in nutrition and dietetics to enhance your knowledge and patient care outcomes.
- Understand the importance and impact of nutrition in critical conditions
- Strengthen your knowledge of the principles surrounding the selection of macro/micronutrients in critically ill patients
- Learn the practical application of enteral and parenteral nutrition therapy
- Implement nutrition support therapy specific to various medical conditions