04787nam 2201081z- 450 991058593970332120220812(CKB)5600000000483085(oapen)https://directory.doabooks.org/handle/20.500.12854/91220(oapen)doab91220(EXLCZ)99560000000048308520202208d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierMedical Nutrition Therapy in Critically Ill and COVID-19 PatientsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (172 p.)3-0365-4803-3 3-0365-4804-1 The recent COVID-19 pandemic, which resulted from SARS CoV-2 coronavirus infection, contributed to a rapid increase in hospital and intensive care unit (ICU) admissions. Although during the last 3 years there have been numerous research publications on patient care, data concerning the role of the dietary approach in the overall treatment of the disease are minimal. Moreover, with regard to the dietary approach during COVID-19 critical illness, practice guidelines are still based on data which were developed too quickly and were based on targeted recommendations on feeding the critically ill. Since then, new sources of data have emerged, which clearly display significant nutritional challenges. Why are we so interested in providing individualized nutritional therapy to critically ill patients with COVID-19? Bevause these patients tend to exhibit a significantly greater length of hospital stay, and a higher risk of developing muscle weakness, malnutrition and functional loss. Are there any data on best nutrition support practices? Unfortunately, there are no data from randomized clinical trials, with the exception of some micronutrient supplementation studies with immunomodulating actions. So, the key concept identified in this Special Issue was that optimizing dietary practices for patients both during their ICU stay and beyond is crucial. Clinicians should be capable of managing their patients both during their hospitalization and rehabilitation phase, in order to ensure continuous care and to minimize the susceptibility of adverse events due to malnutrition.Biology, life sciencesbicsscCultural studies: food and societybicsscResearch and information: generalbicsscacute respiratory distress syndromeARDScardiovascular risk factorscohort studycoronavirus disease 2019COVID-19critical carecritical illnessdiseasedysphagiaenergy achievement rateenergy targetenteral nutritionflexible endoscopic evaluation of swallowinggastric emptyinggastric residual volumeguidelines adherencehigh nutritional riskhistaminehyperglycemiaimmunonutritionIndonesiainflammationintensive careintensive care patientintensive care unitketogenic dietlength of staylockdownlong COVID-19malnutritionmodified nutrition risk in the critically illmortalitymuscle strengthn/aneurologynutrition carenutritional statusobesityosteocalcinpandemicparenteral nutritionperformance statuspneumoniaprolonged prone positioningrespiratory failureretinoic acidretinolSARS-CoV-2SARS-CoV-2 virusself-evaluationswallowingviral infectionsvitamin AVitamin DVLCKDBiology, life sciencesCultural studies: food and societyResearch and information: generalKarayiannis Dimitrios Tedt1324163Mastora ZafeiriaedtKarayiannis Dimitrios TothMastora ZafeiriaothBOOK9910585939703321Medical Nutrition Therapy in Critically Ill and COVID-19 Patients3035977UNINA