Certificate Course in Critical Care Nutrition

4.5/5
  • Designed by Clinical nutrition experts handling critically ill patients
  • Based on international guidelines for critical care nutrition
  • Comprehensive coverage of nutrition therapy in various critical care conditions
  • Total 8 hours of learning content




$185 USD*
Key Features
  • Gain an overview of the impact of critical illness on organ function, nutrient metabolism and nutritional needs
  • Understand the principles around selection and supplementation of macronutrients and micronutrients in critically ill
  • Learn the practical application of enteral and parenteral nutrition therapy
  • Implement nutrition support therapy in critically ill patients
Certificate Course in Critical Care Nutrition
  • Designed by Clinical nutrition experts handling critically ill patients
  • Based on international guidelines for critical care nutrition
  • Comprehensive coverage of nutrition therapy in various critical care conditions
  • Total 8 hours of learning content




Course Description

Patients in critical care department require management by a multi-disciplinary team that includes experts in nutrition. Critically ill patients are at high risk of developing malnutrition or having pre-existing malnutrition aggravated due to the inflammatory response, metabolic stress and catabolism associated with immobility. Malnutrition along with other complications such as infection and multi-organ dysfunction can contribute to prolonged hospitalization. Studies indicate that 15-70% of patients admitted to hospitals are malnourished, and this is undiagnosed in almost 70% of those affected. Approximately 60% of intensive care unit (ICU) patients suffer from gut dysfunction due to impairment in gastrointestinal (GI) motility, digestion, or absorption. GI dysfunction along with inadequate intake of calories leads critically ill patients to develop an energy deficit and lose lean body mass. Malnourished ICU patients experience immune dysfunction, weakened respiratory muscles, lowered ventilation capacity and reduced GI tolerance. Hence, they are at risk of developing complications like ventilator dependence, gastro-oesophageal reflux, pulmonary aspiration, and infections that can lead to sepsis, multiorgan failure, and even death.

About 70 – 80% of these patients do not receive any nutritional support in the hospital. Management of the dietary and nutritional needs of these patients is crucial, and the evidence- based input of specialists in nutrition and dietetics is central to their care. It is well recognized that malnourished patients spend longer in hospital and have more interventions and higher rates of mortality and comorbid conditions than their well-nourished counterparts. The Certificate in critical care nutrition course is a comprehensive, self-learning course that provides healthcare professionals the latest evidence-based information on implementing nutrition care in the ICU. The course is relevant to doctors, nurses, dieticians, and other healthcare professionals responsible for care giving to the critically ill.

What you will learn?

  1. Malnutrition in Critically ill patients and its impact        
  2. Nutrition assessment in critical care
  3. Nutritional supplementation in critically ill
    • Macronutrients
    • Micronutrients
  4. Enteral feeding
  5. Parenteral feeding
  6. Nutritional support in specific conditions
    • Pulmonary diseases
    • Patients on mechanical ventilator
    • Renal failure
    • Hepatic failure
    • Acute Pancreatitis
    • Trauma
    • Burns
    • Surgery – Open abdomen
    • Major surgery
    • Sepsis
    • Cancer patients

Course Eligibility: Nutritionists/Dieticians, Doctors (all streams), Critical care experts, Critical care nurses.

Course validity: 2 months.There will be an extra charge on the extension of the course validity.

Course fee: 8,000 + GST

Register Now to know more about this course

4.5/5
  • Course Duration
    1 Month 8 hours of learning content
  • Next Batch Date
    2nd March 2020
$185 USD*

*Statutory taxes and levies not included. Taxes will be applied on checkout. Rates may vary based on management discretion.

Key Features
  • feature
    Gain an overview of the impact of critical illness on organ function, nutrient metabolism and nutritional needs
  • feature
    Understand the principles around selection and supplementation of macronutrients and micronutrients in critically ill
  • feature
    Learn the practical application of enteral and parenteral nutrition therapy
  • feature
    Implement nutrition support therapy in critically ill patients

Next Batch Start Date 2nd March 2020

Course Duration

1 Month 8 hours of learning content
Register Here!

Available Payment Options

  • Credit Card
  • Debit Card
  • Bank Transfer
  • Loan