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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...

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Enregistré dans:
Format: Online
Langue:anglais
Publié: MDPI - Multidisciplinary Digital Publishing Institute 2022
Sujets:
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
Accès en ligne:ONIX_20220812_9783036548036_99
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