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Medical Nutrition Therapy in Critically Ill and COVID-19 Patients



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Autore: Karayiannis Dimitrios T Visualizza persona
Titolo: Medical Nutrition Therapy in Critically Ill and COVID-19 Patients Visualizza cluster
Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica: 1 electronic resource (172 p.)
Soggetto topico: Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato: SARS-CoV-2
COVID-19
obesity
ketogenic diet
VLCKD
inflammation
viral infections
respiratory failure
nutrition care
guidelines adherence
length of stay
mortality
Indonesia
coronavirus disease 2019
Vitamin D
critical care
intensive care patient
vitamin A
retinol
retinoic acid
ARDS
pneumonia
pandemic
hyperglycemia
parenteral nutrition
enteral nutrition
osteocalcin
acute respiratory distress syndrome
energy achievement rate
high nutritional risk
modified nutrition risk in the critically ill
prolonged prone positioning
malnutrition
nutritional status
intensive care unit
immunonutrition
histamine
gastric residual volume
dysphagia
flexible endoscopic evaluation of swallowing
gastric emptying
intensive care
neurology
swallowing
long COVID-19
muscle strength
self-evaluation
cohort study
performance status
SARS-CoV-2 virus
energy target
critical illness
cardiovascular risk factors
lockdown
disease
Persona (resp. second.): MastoraZafeiria
KarayiannisDimitrios T
Sommario/riassunto: 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.
Titolo autorizzato: Medical Nutrition Therapy in Critically Ill and COVID-19 Patients  Visualizza cluster
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910585939703321
Lo trovi qui: Univ. Federico II
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