Nutrition of the COVID-19 patient in the intensive care unit (ICU): a practical guidance.
Critical illness
Energy target
Enteral nutrition
Malnutrition
Protein target
SARS-Cov2 virus
Supplemental parenteral nutrition
Journal
Critical care (London, England)
ISSN: 1466-609X
Titre abrégé: Crit Care
Pays: England
ID NLM: 9801902
Informations de publication
Date de publication:
19 07 2020
19 07 2020
Historique:
received:
03
04
2020
accepted:
07
07
2020
entrez:
21
7
2020
pubmed:
21
7
2020
medline:
23
7
2020
Statut:
epublish
Résumé
Five to 10% of the coronavirus SARS-CoV-2-infected patients, i.e., with new coronavirus disease 2019 (COVID-19), are presenting with an acute respiratory distress syndrome (ARDS) requiring urgent respiratory and hemodynamic support in the intensive care unit (ICU). However, nutrition is an important element of care. The nutritional assessment and the early nutritional care management of COVID-19 patients must be integrated into the overall therapeutic strategy. The international recommendations on nutrition in the ICU should be followed. Some specific issues about the nutrition of the COVID-19 patients in the ICU should be emphasized. We propose a flow chart and ten key issues for optimizing the nutrition management of COVID-19 patients in the ICU.
Identifiants
pubmed: 32684170
doi: 10.1186/s13054-020-03159-z
pii: 10.1186/s13054-020-03159-z
pmc: PMC7369442
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
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