Let's chart a course for professional growth by increasing our knowledge of basic nutrition. Our GI practice each day, whether it is in a hospital or and ambulatory center, includes assessing and educating our patients. Digestion, absorption, and the functions of the digestive system organs will be reviewed in this presentation to help us better understand how our body uses food so that we can better educate our patients. We will cover carbohydrates, proteins, and fats; and what is the role of vitamins and minerals. We will review some of the GI Disorders that are affected by our diets (e.g. GERD, Celiac disease, irritable bowel syndrome, diarrhea, constipation, gallbladder disease, and peptic ulcer disease). The presented will simplify nutrition and energize attendees to help patients understand the important role nutrition has in their GI disorder.

Section Description

We are pleased to present the abstracts from SGNA's 34th Annual Course, Charting a Course for Professional Growth. The diversity of these topics certainly reflects the richness and breadth of our specialty. In keeping with the tradition of the Annual Course, we hope the following abstracts will encourage discussions for improving nursing practice and patient care outcomes.