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30 May 09:30 - 15:00KLP Ejendomme, Auditorium 5G ”Perlen”

CRITICAL CARE NUTRITION SEMINAR

Nestlé Health Science has the pleasure of invite you for a seminar with the Canadian Professor Dr. Daren Heyland and Chief Medical Officer Dr. Juan Ochoa. They will share their vast experience and knowledge within the field of nutrition treatment for critically ill patients.  

Dr. Heyland has through his large-scale multicenter studies investigated the factors that optimize the nutritional treatment and the nutritional challenges the critical ill patients are facing. He will bring the latest evidence and controversies of critical care nutrition into his talks with focus on the impact of protein delivery and physical training on recovery.

Dr. Juan Ochoa was the first to demonstrate that excessive nitric oxide production in humans could explain the hemodynamic instability of sepsis. Dr. Ochoa started doing basic research between his first and second residency training in general Surgery. Meanwhile completing his clinical training, he continued with his research on nitric oxide, and soon after became Professor of Surgery and Critical Care and associate director for trauma services at UPMC. Dr. Ochoa has published over 120 manuscripts and his work has been essential at defining arginine deficiency as a cause of immune dysfunction in several illnesses including surgery, trauma and certain cancers. Since 2010, Dr. Ochoa has been working for Nestlé Health Science and is today chief medical officer for Nestle Health Science. His work at Nestle Health Science has focused on demonstrating the value of specialized nutrition aimed at meeting the distinct nutrition requirements of patients with different illnesses.  

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Agenda

Registration and Mingle

30min

Welcoming by Nestlé Health Science

10min

Current Evidence and Controversies in Critical Care Nutrition

What is the optimal amount of calories, protein and new insight in the influence of key micronutrients. 

60min

Could Hypocaloric High-protein Nutritional Management be Key Treatment in Critically Ill Patients?

50min

Lunch

60min

Strategies to Enhance the Physical Recovery of the Critical Ill Patient



60min

Panel discussion with Nordic experts within Critical Care Nutrition

50min

News From Nestlé Health Science and Closing of the Day

10min

Speaker

Professor Daren Heyland
MD, MSc, FRCPC.

Current Evidence and Controversies in Critical Care Nutrition & Strategies to Enhance the Physical Recovery of the Critical Ill Patient

Dr. Daren Heyland is a critical care doctor at Kingston Health Sciences

Centre and a Professor of Medicine and Epidemiology at
Queen's University, Kingston, Ontario Canada, and trained in Internal Medicine, Critical Care Medicine, and Clinical Epidemiology.  Dr. Daren Heyland is the principal investigator on a number of large-scale
multicenter clinical nutrition research projects, the lead author of the Canadian Critical Care Nutrition clinical practice guidelines, and heads the International nutritional survey that audits nutrition practices worldwide every year.  

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Juan B Ochoa
MD / Chief Medical Officer

Could Hypocaloric High-protein Nutritional Management be Key Treatment in Critically Ill Patients?

Dr. Juan Ochoa was the first to demonstrate that excessive nitric oxide production in humans could explain the hemodynamic instability of sepsis. Dr. Ochoa started doing basic research between his first and second residency training in general Surgery. Meanwhile completing his clinical training, he continued with his research on nitric oxide, and soon after became Professor of Surgery and Critical Care and associate director for trauma services at UPMC. Dr. Ochoa has published over 120 manuscripts and his work has been essential at defining arginine deficiency as a cause of immune dysfunction in several illnesses including surgery, trauma and certain cancers. Since 2010, Dr. Ochoa has been working for Nestlé Health Science and is today chief medical officer for Nestle Health Science. His work at Nestle Health Science has focused on demonstrating the value of specialized nutrition aimed at meeting the distinct nutrition requirements of patients with different illnesses.  

Read more