Breakout
Date & Time:
March 23, 2025
10:30 AM – 12:30 PM ET
Format:
In Person & Virtual
CE Credits:
2 Hours
UAN: JA0002345-0000-25-030-L99-P
Course level:
Intermediate
session objectives:
What You'll Learn
LEARNING OBJECTIVES
- Choose appropriate critically ill patients for enteral nutrition during hemodynamic instability.
- List the indications for and provision of parenteral nutrition in critically ill patients.
- Discuss medications commonly used in critically ill patients and their effects on glycemic control, lean body mass loss, and gastrointestinal perfusion.
- Compare and contrast the effects of high versus lower protein delivery in the ICU and longer-term functional outcomes.
- Differentiate the pathophysiology and neurologic consequences of hyperammonemia in liver failure and severe malnutrition.
- Develop a concept of personalized nutrition support in critically ill patients as it relates to calories, protein, insulin, and concomitant medications.
This session will be reviewed for BCNSP-approved recertification credit through Purdue University College of Pharmacy
Topics & Presenters
Case #1: Enteral Nutrition During Hemodynamic Instability
Anne Tucker
PharmD, BCNSP, FASPEN
Clinical Pharmacy Specialist – Critical Care / Nutrition Support
The University of Texas MD Anderson Cancer Center
Houston, TX
Case #2: Parenteral Nutrition Considerations and Use in a Critically Ill Patient
Lauren Probstfeld
MS, RD, CNSC
Clinical Dietitian, Medical Intensive Care Unit
Michael E. DeBakey VA Medical Center
Houston, TX
Case #3: High Versus Lower Protein Delivery in the ICU and Longer-Term Functional Outcomes
Todd Rice
MD, MSc, FASPEN
Professor of Medicine
Division of Allergy, Pulmonary and Critical Care Medicine, Vanderbilt University Medical Center
Nashville, TN
Case #4: Hyperammonemia in the Critically Ill Adult Patient
Prem Kandiah
MD
Associate Professor of Neurology
Emory University Hospital
Atlanta, GA
Moderators:
Stephanie Dobak
MS, RD, LDN, CNSCClinical Dietitian III
Jefferson Weinberg ALS Center
Philadelphia, PA
