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Nutritional assessment of the critically ill patient

Lookup NU author(s): Dr Mario Siervo, Dr Carla Prado


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© Cambridge University Press 2014. Nutrition plays a vital role in critical care since it can not only preserve or restore energy reserves but can also counter metabolic derangements commonly observed in critically ill patients. Protein energy malnutrition (PEM) in these patients is associated with increased morbidity with greater lengths of hospital stay and increased health costs ultimately also affecting survival. Proper nutrition directly reflects cell, organ, and system function as well as tissue healing, which has therefore a direct effect on the ability of patients to overcome the acute stressor and re-establish a normal health status. Nutritional assessment aims to identify patients at higher risk of mortality and morbidity by discerning the ethiopathogenetic causes, which can guide the adoption of more effective nutritional strategies. Defined nutritional assessment protocols are also necessary to assess the effects of therapeutic plans on recovery rates and long-term prognosis. This risk-stratified approach may improve prognosis and it is associated with a more effective allocation of staff and financial resources.

Publication metadata

Author(s): Siervo M, Prado C

Publication type: Book Chapter

Publication status: Published

Book Title: Nutrition in Critical Care

Year: 2014

Pages: 13-20

Print publication date: 01/01/2014

Online publication date: 01/04/2014

Acceptance date: 01/01/1900

Publisher: Cambridge University Press

Place Published: Cambridge


DOI: 10.1017/CBO9781139342452.003

Library holdings: Search Newcastle University Library for this item

ISBN: 9781139342452


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