About the webinar:
Poor feeding tolerance can compromise patient nutrition provision which may lead to adverse outcomes and unfortunately it is all too common in the enterally-fed critically ill patient with up to half experiencing some GI intolerance1.
In this FREE live webinar, leading ICU dietitian at the Royal Melbourne Hospital and co-chair of the recently released AuSPEN nutrition guidelines for COVID-19, Kate Fetterplace, shares with you best practice when it comes to managing intolerance in the critically ill patient.
- Reviews the prevalence and clinical indicators of GI intolerance in critical care patients
- Discusses the impact of GI intolerance and subsequent feeding disruptions on clinical outcomes
- Summarises evidence-based approaches to manage GI intolerance in the critical care setting.
1. Hegazi R and Wischmeyer P Critical Care 2011, 15:234
About the speaker:
Kate Fetterplace is the lead Intensive Care Dietitian at the Royal Melbourne Hospital, with over 15 years’ experience in nutrition support and intensive care. Kate is now in her final stages of completing her PhD at the University of Melbourne titled ‘Protein and energy provision in critically ill adult patients and the impact on nutritional and patient centred outcomes’. As the chair of the Australian Society of Parenteral and Enteral Nutrition Education Committee, Kate has coordinate many educational events to improve knowledge in nutrition support across Australia and New Zealand. Kate has a proven research track record and has been recognised nationally and internationally for her work; her main research areas of interest include energy and protein provision, muscle mass and how nutrition can influence functional recovery following acute illness.
CPD/CEU hours are applicable for Australia and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education.
- Presented By
- Kate Fetterplace