The Lower Limb and Foot in Diabetes: Module 1

The Lower Limb and Foot in Diabetes: Module 1

 Instant-access eLearning module


 Overview

The project will provide a global resource that covers the management of the lower limb and foot in diabetes. The knowledge gained on completion of these eLearning modules is valuable to medical professionals across the world.

Module 1: The foot and diabetes and identifying the foot at risk

Price: £50 (Members) £60 (Non-members)

The module begins with an introduction to diabetes and its complications, with a focus on the lower limb and the pathway to foot disease. Included here we highlight the impact of diabetes in the UK, USA, India and Australia.

The module then covers 4 key areas in identifying the foot at risk. These include vascular, neurological, structural and risk stratification assessment.

Lower limb and foot in diabetes module one speakers

Module 2: Wound management, infection and surgical management of the foot

Release Date: 25th May 2021

Price: £50 (Members) £60 (Non-members)

The wound management section will cover 3 key areas in wound management. These include ulceration, debridement and pressure relief.

The infection section will cover 5 key areas in infection management. These include Identification, pharmacological management, oral management, spread and sepsis,

The surgical management section covers 3 key areas in infection management. These include surgical debridement, orthopedics, vascular.

Module 3: Charcot foot, pain management, prevention and diabetes control

Release Date: 28th September 2021

Price: £50 (Members) £60 (Non-members)

The charcot section covers 4 key areas in charcot foot management. These include pathophysiology, diagnosis, management and imaging.

The pain management section covers the recognition, diagnosis, management and the impact of pain on life.

This prevention education for the patient section includes compliance, complications and implications, interview technique and psychological implications.

£60.00

 Discounts

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