The Nestlé Nutrition Institute is deeply committed to promoting healthcare professional education for the purpose of advancing clinical nutrition knowledge and improving patient outcomes.

Several educational program offerings are available:

A free self-study Continuing Education activity for Physicians, Dietitians, Nurses, and Pharmacists

Learn about the NEW Recommendations to Feed a Challenging Patient –
the Critically Ill Patient with Obesity

Obesity Epidemic: Overview, Pathophysiology, and the ICU Conundrum
Ryan T. Hurt, MD, PhD, Thomas H. Frazier, MD, Stephen A. McClave, MD, Lee M. Kaplan, MD, PhD

Nutritional Therapy of the Severely Obese Critically Ill Patient:
Summation of Conclusions and Recommendations

Stephen A. McClave, MD, Robert Kushner, MD, Charles Van Way, MD, Matt Cave, MD, Mark DeLegge, MD, John Dibaise, MD, Roland Dickerson, PharmD, John Drover, MD, Tom Frazier, MD, Ken Fujioka, MD, Dympna Gallagher, Ed D, Ryan Hurt, MD, Lee Kaplan, MD, Lazlo Kiraly, MD, Robert Martindale, MD, Craig McClain, MD, and Juan Ochoa, MD

To access the two articles and submit for CE/CME Click here

CE is offered by

Supported by a grant from Nestlé HealthCare Nutrition, Inc. © 2011 Nestlé

The mission of the Nestlé Nutrition Institute Enteral Nutrition Fellowship is to foster knowledge, experience and enthusiasm for enteral nutrition therapy in the primary care of the acute and chronically ill patient. To learn more Click here.

The mission of the Nestlé Nutrition Institute Advanced Enteral Nutrition program is to empower the dietitian to communicate effectively with the healthcare team and promote leadership skills that are essential to enhancing patient care and ultimately improve outcomes. To learn more Click here.

Nestlé HealthCare Nutrition offers self-paced, online education programs for dietitians and other healthcare professionals. These education programs showcase leading nutrition experts, who share the latest trends regarding nutrition science and patient care.

This presentation will review the basic principles of the reform law, provisions that will affect hospital reimbursement and how the practice of evidence based medicine is viewed as the cornerstone in ensuring consistent quality care. We will also address the role that clinical nutrition can play in supporting some of the quality measures found in the reform law and how the adoption of protocols, guidelines and best available practices support the delivery of quality care.

Tell A Colleague

*This recorded program does not offer CE.

Video Duration: 45 Minutes

Click here for program handouts

Click here to access the Algorithm for Treatment of Pressure Ulcers

Program Objectives:

• Identify reasons why health care reform is necessary
• Recognize the basic principles of the health care reform law: 1) Coverage expansion; 2) Improve healthcare delivery system and quality; 3) Control costs
• Recognize the role that the Value Based Purchasing and other quality programs will play in the way hospitals will be reimbursed
• Identify the role that Evidence Based Medicine and clinical nutrition plays in promoting quality care

This educational offering is presented by:

JoAnn Read, RD
Reimbursement Manager, Nestlé HealthCare Nutrition

Carol Siegel, MS, RD, LDN
Director, Medical Affairs, Nestlé HealthCare Nutrition

Jo Ann Read is a Registered Dietitian with over 30 years experience in the healthcare industry. She has held a number of positions with Nestlé HealthCare Nutrition and has been in her current role as Reimbursement Manager since 2005.

Carol Siegel is a Registered Dietitian with over 25 years experience in the field of nutrition and dietetics. She began her career as a hospital dietitian and developed her own nutrition private practice. For the past nineteen years she has worked for Nestlé Nutrition, in Medical Affairs for the HealthCare business. Currently as Head of Medical Affairs for Infant and HealthCare Nutrition, she is leading an integrated team that is responsible for creating and implementing clinical initiatives to support Healthcare Professionals to improve patient outcomes.

Sponsor disclosure:
This presentation was prepared and sponsored by Nestlé HealthCare Nutrition, Inc.

To obtain continuing education credit for the following programs, participants must view the entire video and/or read article/s when applicable and receive a 70% or above on the program test. One CPEU for dietitians or one contact hour for nurses is available.

Dietitians: Nestlé HealthCare Nutrition provider number NE008, is a continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Registered dietitians (RDs) and dietetic technicians, registered (DTRs) will receive one continuing professional education unit (CPEU) for completion of each program/material. Program feedback may be submitted directly to CDR at www.cdrnet.org.

Nurses: Nestlé HealthCare Nutrition is approved as a provider of continuing nursing education by the California Board of Registered Nursing, provider number 11366 for one contact hour for completion of each program.

Please Note:
RNs outside of California must verify approval of this course with their licensing agency.