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Nutrition in Intensive Care

Edited by Yoshiki Masuda, 
This Thematic Series is published in the Journal of Intensive Care.

Although nutritional therapy is an old but essential treatment, the importance of nutritional therapy for management of critically ill patients has recently attracted much attention. Various basic and clinical studies on nutritional therapy have provided evidence that appropriate nutritional therapy can lead to favorable outcomes in critically ill patients. However, many issues including estimation of calorie requirement, administration route and method of nutrition, appropriate nutritional components and concepts of nutritional therapy-related ill effects such as “underfeeding” or “overfeeding” remain to be resolved. 
This thematic series, published in the Journal of Intensive Care, are founded on basic nutritional therapy, and the authors reviewed appropriate evaluation of calorie requirement, enteral integrity and enteral tolerance in “Critical Care Nutrition”. 

  1. Enteral nutrition (EN) can maintain the structure and function of the gastrointestinal mucosa better than parenteral nutrition. In critically ill patients, EN must be discontinued or interrupted, if gastrointe...

    Authors: Hiroomi Tatsumi

    Citation: Journal of Intensive Care 2019 7:30

    Content type: Review

    Published on:

  2. The gut is hypothesized to be the “motor” of critical illness. Under basal conditions, the gut plays a crucial role in the maintenance of health. However, in critical illness, all elements of the gut are injur...

    Authors: Shunsuke Otani and Craig M. Coopersmith

    Citation: Journal of Intensive Care 2019 7:17

    Content type: Review

    Published on: