Dr Lee-anne Chapple completed her Master of Nutrition and Dietetics at Flinders University in 2008. She then gained experience working as a clinical dietitian, clinical educator, and research dietitian across South Australia, Victoria and the ACT. Lee-anne completed a PhD in 2017 through the University of Adelaide on nutrition support and muscle wasting in critically ill, head injured patients. She currently holds an NHMRC Early Career Fellowship based within ICU Research at the Royal Adelaide Hospital where she conducts research in the area of protein metabolism, gastric emptying, appetite regulation, and using technology to improve nutrition delivery in order to reduce muscle wasting and improve functional recovery for survivors of critical illness.
In this episode, we discuss:
- The latest evidence in critical care nutrition
- How to accurately interpret critical care nutrition research to empower dietitians to confidently translate it into best practice care
- Where is the research leading us?
- What about protein?
- What happens after the patient leaves the ICU?
This episode is supported by