Medical Nutrition Therapy in Critically Ill and COVID-19 Patients
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 d...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Mynediad Ar-lein: | ONIX_20220812_9783036548036_99 |
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Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869531567828762624 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-91220 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-912202024-03-28T03:30:58Z Medical Nutrition Therapy in Critically Ill and COVID-19 Patients Karayiannis, Dimitrios T. Mastora, Zafeiria 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society 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. 2022-08-12T12:52:03Z 2022-08-12T12:52:03Z 2022 book ONIX_20220812_9783036548036_99 9783036548036 9783036548043 https://directory.doabooks.org/handle/20.500.12854/91220 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5866 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-4804-3 10.3390/books978-3-0365-4804-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036548036 9783036548043 172 Basel open access |
| spellingShingle | 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title | Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title_full | Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title_fullStr | Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title_full_unstemmed | Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title_short | Medical Nutrition Therapy in Critically Ill and COVID-19 Patients |
| title_sort | medical nutrition therapy in critically ill and covid 19 patients |
| topic | 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20220812_9783036548036_99 |