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Journals / Journal of critical and intensive care (Online) / 2020 / Cilt: 11 - Sayı: 1

Nutritional Therapy for Critically Critically Ill COVID-19 Patients

Kürşat GÜNDOĞAN
Nurhayat Tuğra ÖZER
Pages
48–50
Publication Date
2022-10-19
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Theserecommendations include effective nutritional management for COVID-19 patients, with the principle ofentering the patient room as little as possible and intervening as little as possible.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The world has experienced coronavirus disease 2019 (COVID-19) which is a pandemic and a public healthcrisis worldwide.
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Key Findings & Data:It primarily affects the respiratory tract and associated with serious morbidity and mortality.There are currently no proven drug in COVID-19 patients.
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Conclusion & Impact:Theserecommendations include effective nutritional management for COVID-19 patients, with the principle ofentering the patient room as little as possible and intervening as little as possible.
🔬Design:Research Article
📍Scope:2019 Verileri
⚙️Variables:Domain Parameters

Abstract

The world has experienced coronavirus disease 2019 (COVID-19) which is a pandemic and a public healthcrisis worldwide. It primarily affects the respiratory tract and associated with serious morbidity and mortality.There are currently no proven drug in COVID-19 patients. The main treatment of COVID-19 are supportivetreatments. Nutrition therapy remains one of the cornerstone treatments for these patients. ASPEN (4) andESPEN (5) nutrition guidelines for COVID-19 patients were compiled and this framework was created forthe purpose of nutritional management in COVID-19. Considering that respiratory secretion of these patientsposes a risk of contamination for healthcare professionals, recommendations have been prepared. Theserecommendations include effective nutritional management for COVID-19 patients, with the principle ofentering the patient room as little as possible and intervening as little as possible.

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Cite This Article

GÜNDOĞAN, K., ÖZER, N. T. (2022). Nutritional Therapy for Critically Critically Ill COVID-19 Patients. Journal of critical and intensive care (Online), Cilt: 11 - Sayı: 1, 48–50. https://ajindex.com/articles/562318

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References (4)

  1. Zhou F, Yu T, Du R et al. Clinical course and risk factors for mortality of adult inpatients with COVID-19 in Wuhan, China: A retrospective cohort study. Lancet. 2020; 395:1054–1062
  2. Zhu N, Zhang D, Wang W et al. A novel coronavirus from patients with pneumonia in China, 2019. N Engl J Med 2020; 382:727-733
  3. Chen N, Zhou M, Dong X et al. Epidemiological and clinical characteristics of 99 cases of 2019 novel coronavirus pneumonia in Wuhan, China: a descriptive study. Lancet 2020; 395:507-513
  4. Martindale M, Patel JJ, Taylor B et al. Nutrition therapy in the patient with COVID-19 disease requiring ICU care, 2020. https:// www.sccm.org/COVID19RapidResources 5. Barazzoni R, Bischoff SC, Breda J, et al. ESPEN expert statements and practical guidance for nutritional management of individuals with SARS-CoV-2 infection. Clin Nutr. 2020; S0261- 5614(20)30140-0.