Dietitians of Canada's Critical Care Nutrition course provides an intensive, evidence-based, self-paced learning program that provides practitioners the latest information on implementing nutrition care in the ICU. Developed by author Michele McCall, MSc, RD, Critical Care Dietitian at St. Michael’s Hospital since 1989, assisted by a National Advisory Committee of experienced critical care dietitians from across the country, the program provides a balance of background information, current research and practical information. Registered dietitians and registered nurses in ICU settings will find this course useful.
This course includes:
- An examination of the management of nutrition support therapy in ventilated, critically ill patients.
- An overview of critical illness, its consequences on organ function, treatments, and effects on nutrient metabolism.
- Discussions on the use of enteral and parenteral therapy, and the benefits and indications for each.
- An evaluation of the specific issues surrounding selection and supplementation of macronutrients and micronutrients.
This 8 module course includes the following features:
- Extensive evidence review and specific practice guidance
- Case studies to facilitate application of the course content
- Pop quizzes and end of course exam
- An extensive bibliography and links to further resources
- A personal certificate of successful completion.
Your purchase entitles you to unlimited access to course materials for 90 days from the date you register. Extensions will not be granted.
The College of Dietitians of British Columbia has approved this course as an accepted program for dietitians registered with CDBC to maintain competence under the BC Restricted Activities legislation. Successful completion of this program serves to meet requirements for Restricted Activity A and B and is valid for two years. For more information, please contact the College of Dietitians of British Columbia at http://www.collegeofdietitiansbc.org/
The Critical Care course has been approved by the College of Dietitians of Ontario's Registration Committee as a means of demonstrating the following performance indicators in the Integrated Competencies for Dietetic Education and Practice:
3.02 Develop Nutrition Care Plans:
- 3.02 (d) Select appropriate nutrition interventions.
- 3.02 (n) Design enteral feeding regimens
- 3.02 (r) Design parenteral feeding regimens
For more information, contact the College firstname.lastname@example.org
Contact email@example.com for more details on how to purchase this course for more than one person. Discounted rates are available for groups of students and interns.
Course content was updated Fall 2015. This course is expected to take between 15 - 20 hours to complete. The certificate of completion will indicate 6.0 Credit Hours once you have successfully completed the program.