LEADER 04787nam 2201081z- 450 001 9910585939703321 005 20220812 035 $a(CKB)5600000000483085 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/91220 035 $a(oapen)doab91220 035 $a(EXLCZ)995600000000483085 100 $a20202208d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMedical Nutrition Therapy in Critically Ill and COVID-19 Patients 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (172 p.) 311 08$a3-0365-4803-3 311 08$a3-0365-4804-1 330 $aThe 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. 606 $aBiology, life sciences$2bicssc 606 $aCultural studies: food and society$2bicssc 606 $aResearch and information: general$2bicssc 610 $aacute respiratory distress syndrome 610 $aARDS 610 $acardiovascular risk factors 610 $acohort study 610 $acoronavirus disease 2019 610 $aCOVID-19 610 $acritical care 610 $acritical illness 610 $adisease 610 $adysphagia 610 $aenergy achievement rate 610 $aenergy target 610 $aenteral nutrition 610 $aflexible endoscopic evaluation of swallowing 610 $agastric emptying 610 $agastric residual volume 610 $aguidelines adherence 610 $ahigh nutritional risk 610 $ahistamine 610 $ahyperglycemia 610 $aimmunonutrition 610 $aIndonesia 610 $ainflammation 610 $aintensive care 610 $aintensive care patient 610 $aintensive care unit 610 $aketogenic diet 610 $alength of stay 610 $alockdown 610 $along COVID-19 610 $amalnutrition 610 $amodified nutrition risk in the critically ill 610 $amortality 610 $amuscle strength 610 $an/a 610 $aneurology 610 $anutrition care 610 $anutritional status 610 $aobesity 610 $aosteocalcin 610 $apandemic 610 $aparenteral nutrition 610 $aperformance status 610 $apneumonia 610 $aprolonged prone positioning 610 $arespiratory failure 610 $aretinoic acid 610 $aretinol 610 $aSARS-CoV-2 610 $aSARS-CoV-2 virus 610 $aself-evaluation 610 $aswallowing 610 $aviral infections 610 $avitamin A 610 $aVitamin D 610 $aVLCKD 615 7$aBiology, life sciences 615 7$aCultural studies: food and society 615 7$aResearch and information: general 700 $aKarayiannis$b Dimitrios T$4edt$01324163 702 $aMastora$b Zafeiria$4edt 702 $aKarayiannis$b Dimitrios T$4oth 702 $aMastora$b Zafeiria$4oth 906 $aBOOK 912 $a9910585939703321 996 $aMedical Nutrition Therapy in Critically Ill and COVID-19 Patients$93035977 997 $aUNINA