Nutritional management of critically ill patients: outcomes associated with the implementation of a clinical dietetic service within a high-volume intensive care unit

摘要

The provision of nutritional support among critically ill patients is complex and multifactorial. There is a gap in the literature around the optimal amount of energy and protein critically ill patients require. There has been a direct association with malnutrition and morbidity and mortality among critically ill patients. The benefit of early nutritional support is becoming increasingly understood within the literature, albeit there has been an ongoing debate regarding optimal nutritional support for critically ill patients. Metabolically, the inflammatory response in patients with sepsis or major trauma has an impact on the nutritional status of critically ill patients thus changing their nutritional requirements. Furthermore, skeletal muscle activity is impacted from heavy sedation and the catabolic depletion of protein reserve must be prioritized in terms of nutritional management.