The nutrition of critically ill patient admitted in intensive care units- nursing issues


The nutrition of critically ill patient admitted in intensive care units- nursing issues

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Title: The nutrition of critically ill patient admitted in intensive care units- nursing issues
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Article_Title: The nutrition of critically ill patient admitted in intensive care units- nursing issues
Authors: Teodora Olariu, Iustin Olariu, Monica Solomon (Szabo)
Affiliation: Western University “Vasile Goldis” Arad
Abstract: Nutrition is a critical issue because, while the patient is at rest he is not in basal conditions. Energy consumption of the critically ill patient is higher than the basal one, and energy requirements are calculated using the correction factors for situations where the patient can be found. Assessment of nutritional status is critical to patient, depending on clinical and biological criteria. The energy requirements of the critically ill patient are in the neighbourhood of 25 kcal / kg / day, representing total calories, including protein intake. This is considered to be the reference value. Nutritional support given to critical patients contributes to reduced mortality, by replacing energy and tissue loss due to hyper catabolism.
Keywords: critical patient, parenteral nutrition, enteral nutrition, monitoring of critically ill patient
References: 1. G. Litarczek, Metabolism, nutrition, malnutrition, nutrition therapy in intensive care, Bucharest, 2002
2. Irina Grecu, Daniela Ologoiu, John Grintescu, recommendations for clinical nutrition in critically ill patient, ROSPEN Guide 2010, pp. 387-408,
3. Theodora Olariu – Anaesthesia and intensive care urgent, Ed UVVG Arad, 2008
4. Enteral nutrition protocol critically ill patient, CV Roman, C. Branzeu, A. Branzeu, pp. 67-78
5. Order no. 1529 of 23.12.2010 (Annex no. 9) the approval of medical practice guidelines for the specialty of anesthesia and intensive care, published in Official Gazette no. 235 of 04/04/2011
6. http://ati.md/wp-content/uploads/2012/02/Terapia-lichidiana-si-transf.-Nutritia._doc.pdf
7. Heiddeger CP, Romand JA, Treggiari MM, Pichard C. Is it now time enteral and parenteral To Promote mixed nutrition for the critically ill Patient? Intensive Care Med 2007, 33:963-5.
8. Canadian clinical practice guidelines for nutrition support in mechanically ventilated, critically ill adult Patients. Updated Recommendations, January 2009. www.criticalcarenutrition.com / docs / CPG / srrev.pdf
9. Bozzetti F, Forbes A. The practical clinical ESPEN guidelines on Parenteral Nutrition: Present status and perspectives for future research. Clinical Nutrition 2009, 28:359-64. 10. Kreymann KG, Berger MM, Deutz NEP, et al. Recommendations for clinical nutrition in critical patients. Rom J Clin Nutr 2006, 1:295-304.
Read_full_article: pdf/22-2012/22-3-2012/SU22-3-2012-Olariu2.pdf
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Article Title: The nutrition of critically ill patient admitted in intensive care units- nursing issues
Authors: Teodora Olariu, Iustin Olariu, Monica Solomon (Szabo)
Affiliation: Western University “Vasile Goldis” Arad
Abstract: Nutrition is a critical issue because, while the patient is at rest he is not in basal conditions. Energy consumption of the critically ill patient is higher than the basal one, and energy requirements are calculated using the correction factors for situations where the patient can be found. Assessment of nutritional status is critical to patient, depending on clinical and biological criteria. The energy requirements of the critically ill patient are in the neighbourhood of 25 kcal / kg / day, representing total calories, including protein intake. This is considered to be the reference value. Nutritional support given to critical patients contributes to reduced mortality, by replacing energy and tissue loss due to hyper catabolism.
Keywords: critical patient, parenteral nutrition, enteral nutrition, monitoring of critically ill patient
References: 1. G. Litarczek, Metabolism, nutrition, malnutrition, nutrition therapy in intensive care, Bucharest, 2002
2. Irina Grecu, Daniela Ologoiu, John Grintescu, recommendations for clinical nutrition in critically ill patient, ROSPEN Guide 2010, pp. 387-408,
3. Theodora Olariu – Anaesthesia and intensive care urgent, Ed UVVG Arad, 2008
4. Enteral nutrition protocol critically ill patient, CV Roman, C. Branzeu, A. Branzeu, pp. 67-78
5. Order no. 1529 of 23.12.2010 (Annex no. 9) the approval of medical practice guidelines for the specialty of anesthesia and intensive care, published in Official Gazette no. 235 of 04/04/2011
6. http://ati.md/wp-content/uploads/2012/02/Terapia-lichidiana-si-transf.-Nutritia._doc.pdf
7. Heiddeger CP, Romand JA, Treggiari MM, Pichard C. Is it now time enteral and parenteral To Promote mixed nutrition for the critically ill Patient? Intensive Care Med 2007, 33:963-5.
8. Canadian clinical practice guidelines for nutrition support in mechanically ventilated, critically ill adult Patients. Updated Recommendations, January 2009. www.criticalcarenutrition.com / docs / CPG / srrev.pdf
9. Bozzetti F, Forbes A. The practical clinical ESPEN guidelines on Parenteral Nutrition: Present status and perspectives for future research. Clinical Nutrition 2009, 28:359-64. 10. Kreymann KG, Berger MM, Deutz NEP, et al. Recommendations for clinical nutrition in critical patients. Rom J Clin Nutr 2006, 1:295-304.
*Correspondence: