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Recent developments in our understanding of how nutritional issues affect pulmonary patients have led to changes in the way we provide nutrition for many patients. The complex linkages between calorie intake, fat intake, carbon dioxide production, and fluid volume make it essential to understand how different feeding support options will affect a given patient.

To complete this course, you must do the following:

  • Read the Overview and Course Objectives.
  • Study the Terminology.
  • Read the course material.
  • Complete the Learning Activity.
  • Complete the Post Test with a score of 80% or more.

    The material is organized around the following categories:

  • Introduction
  • COPD and Nutrition
  • Painless Pulmonary Primer
  • Pulmonary Pitfalls: A Brief History
  • Nutrition and Pulmonary Function
  • Total Calories
  • Patient Individuality and Product Flexibility
  • Case Study 1: Mrs. Adams
  • Case Study 2: Mr. Frank
  • Conclusion

    The purpose of this program is to provide nurses an understanding of how nutritional considerations affect pulmonary patients, and to identify recent changes in pulmonary nutrition strategies.

    After completing this course, the learner should be able to:

  • Describe the respiratory quotient and the special nutritional needs of the pulmonary patient.
  • Describe pulmonary abnormalities and the measure of arterial blood gases.
  • Identify recent changes in pulmonary nutrition strategies.

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    Nutrition and Pulmonary Therapy Online course
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