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Critical Care Nutrition

Critical Care Nutrition is the provision of safe and optimal nutrition to patients admitted to the Intensive Care Unit (ICU), using evidence based practice. Early nutrition therapy may decrease disease severity, decrease complications, reduce length of stay in the ICU and decrease mortality. The Critical Care RD (Registered Dietitian) network has developed nutrition documents for regional practice to aide in the delivery of feeding ICU patients. For surgical patients it is important to reduce the period of starvation just before and after surgery, to prevent inadequate nutrient intake days before and after surgery and to modify the metabolic response to surgical stress. Many critically ill patients you care for cannot maintain volitional oral intake. Therefore, nutrition support, through enteral or parenteral routes, remains a cornerstone in ensuring our critically ill patients receive substrates like glucose and protein. To understand the supportive role of nutrition during critical illness, let’s identify and contextualize the various phases of critical illness. Critical illness defining conditions like circulatory shock, respiratory failure, and trauma are stressors and lead to two key acute phase perturbations that nutrition may have a role in altering:The first is hypercatabolism. Critical illness defining conditions activate neuroendocrine, inflammatory/immune, adipokine, and GI tract hormone pathways. The second is gut dysfunction. During health, there's cross-talk signaling that happens between commensal bacteria.

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Relevant Topics in Clinical Sciences

 
Google Scholar citation report
Citations : 9

Journal of Food and Clinical Nutrition received 9 citations as per Google Scholar report

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