DOI: https://doi.org/10.56885/HYFD6379
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By Ellen Mackay RD MSc CDE, Esther Huang RD, Mignon Radhakrishnan MEd RD and Shannon Handfield RN BSN NSWOC WOCC(C)
Abstract: In late 2021, the British Columbia Provincial Interprofessional Skin & Wound Committee, led by Shannon Handfield, saw the need for a nutrition-focused dietitian sub-committee to develop provincial resources for health-care team members caring for clients with, and at-risk for, wounds.Over the course of 18 months, the document Nutrition for Wound Prevention & Management: Guideline for Dietitians was created. This article documents the process.