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FACULTY

Robert Martindale, MD, PhD
Professor of Surgery
Division of Gastrointestinal and General Surgery
Oregon Health & Science University
Portland, OR

Joseph Boullata, PharmD, RPh, CNS-S, FASPEN, FACN
Clinical Pharmacy Specialist
Clinical Nutrition Support Services
Hospital of the University of Pennsylvania
Philadelphia, PA

Malissa Warren, BA, RD, CNSC
Advanced Practice Nutrition Support Dietitian
Department of Nutrition and Food Service
Portland VA Health Care System
Department of Surgery
Oregon Health & Science University
Portland, OR

FINANCIAL DISCLOSURE

The Academy for Continued Healthcare Learning (ACHL) requires that the faculty participating in a CPE activity disclose all affiliations or other financial relationships (1) with the manufacturers of any commercial product(s) and/or provider(s) of commercial services discussed in an educational presentation and (2) with any commercial supporters of the activity. All conflicts of interest have been resolved prior to this CPE activity.

The following relevant financial relationships were provided:

Robert Martindale, MD, PhD
Consultant: Fresenius Kabi USA, LLC; Nestlé

Joseph Boullata, PharmD, RPh, CNS-S, FASPEN, FACN
Consultant: B.Braun; Fresenius Kabi USA, LLC
Speakers Bureau: B.Braun; Fresenius Kabi USA, LLC
Honorarium Recipient: B.Braun; Fresenius Kabi USA, LLC

Malissa Warren, BA, RD, CNSC has nothing to disclose.

Discussion of Off-Label, Investigational, or Experimental Drug/Device Use: None

ACCREDITATION STATEMENTS

PHARMACY
Postgraduate Healthcare Education, LLC is accredited by the Accreditation Council for Pharmacy Education as a provider of continuing pharmacy education.
UAN: 0396-0000-20-007-H01-P
Credits: 1.0 hour (0.10 ceu)

Type of Activity: Knowledge
Media: Internet

Fee Information: There is no fee for this educational activity.

Estimated time to complete activity: 60 minutes

Published

June 2, 2020

Expires

June 2, 2021

TARGET AUDIENCE

This activity is intended for pharmacists and other clinicians who manage clinical nutrition.

HOW TO EARN CREDIT

To receive credit, participants are required to complete the pretest, view the online activity, and complete the posttest and evaluation. To receive credit, 80% must be achieved on the posttest. There is no fee to participate in the activity. To receive credit, you must provide your date of birth and NABP number. All credit information will be uploaded into CPE monitor within 30 days.

For questions, contact Charles Peterson at cpeterson@achlcme.org

OVERVIEW

This activity features an expert panel that presents two patient cases relating to the assessment and selection of nutritional support for hospitalized patients, including a discussion of newly available and emerging intravenous lipid emulsion (IVLE) nutrition products. Highlights from ASPEN 2020 provide supplemental background discussion on malnutrition, evolving trends in critical care nutrition, and selection of appropriate IVLE formulations.

GOAL

Despite the continued focus on underfeeding in the hospital setting, signs of malnutrition persist in critically ill patients. As our understanding of nutrition in hospitalized patients expands, the importance of newer nutrition formulations becomes apparent.

The purpose of this activity is to provide the nutrition support team with the latest clinical data on malnutrition and intravenous lipid emulsions in critically ill patients to reduce malnutrition, morbidity, and mortality and improve outcomes.

1. Case 1: Critically Ill Patient Medical History
2. Understanding the Problem of Malnutrition in the Hospital
3. Case 1: Assessment of Nutritional Need
4. Case 2: Acutely Ill Patient Medical History
5. Evolving Trends in Critical Care Nutrition
6. IVLE Clinical Outcomes
7. Case 2: Selection of Nutritional Therapy

EDUCATIONAL OBJECTIVES

Upon completion of this activity, participants will be able to:

• Describe the scope and consequences of malnutrition in hospitalized patients
• Interpret available outcome data on new lipid emulsion products and how the differences in fatty acid profiles of new products may influence inflammation and immune function
• Compare and contrast newly available and emerging IVLE nutrition products, and describe how these new products can aid in improving nutrition therapy for hospitalized patients

REQUIRED COMPUTER HARDWARE/SOFTWARE

Please ensure the computer system you plan to use meets the following minimum requirements:

• Operating System: Windows 98 or higher & Macintosh 2.2 or higher
• Internet Browser (Mac &/Windows): Internet Explorer 6.0 or higher, Google Chrome, Safari 5.0.6 or higher, Firefox 3.0.3 or higher & Opera 5 or higher
• Broadband Internet connection: Cable, High-speed DSL & any other medium that is internet accessible
• Peripherals: Computer speakers or headphones
• Monitor Screen Resolution: 320 x 480 or higher
• Media Viewing Requirements: Adobe Reader, Microsoft PowerPoint, Flash Player & HTML5

Disclosure of Unlabeled Use and Disclaimer:

The content for this activity was developed independently of the commercial supporter. All materials are included with permission. The opinions expressed are those of the faculty and are not to be construed as those of the publisher or grantor.

This educational activity was planned and produced in accordance with the ACPE Accreditation Standards for Continuing Pharmacy Education. Recommendations involving clinical medicine in a continuing education (CPE) activity must be based on evidence that is accepted within the profession of medicine as adequate justification for their indications and contraindications in the care of patients. All scientific research referred to, reported, or used in CPE in support or justification of a patient care recommendation must conform to the generally accepted standards of experimental design, data collection, and analysis.

This CPE activity might describe the off-label, investigational, or experimental use of medications and/or devices that may exceed their FDA-approved labeling. Physicians should consult the current manufacturers’ prescribing information for these products. ACHL requires the speaker to disclose that a product is not labeled for the use under discussion.