What do we mean by "nutritionally fit" and why does it matter? How do we identify those most at risk in terms of screening and assessment and what's the difference between these two processes? How can we use screening and assessment to triage patients into care? Also, in the time of COVID19, are there ways we can perform some tasks related to these processes remotely?
Presented by Steve Wooton, Senior Lecturer in Human Nutrition within Medicine at the University of Southampton.
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