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”.