PropertyValue
?:abstract
  • The Coronavirus disease 2019 (COVID‐19) pandemic has threatened patients, healthcare systems, and all countries across the globe with unprecedented challenges and uncertainties. According to the latest literature, most patients with COVID‐19 have mild symptoms that do not require hospital admissions, and only a small percentage of those hospitalized require intensive care. In the intensive care unit (ICU), a Registered Dietitian Nutritionist (RDN) assists the critical care team by formulating, executing, and monitoring the nutritional strategies and interventions to meet the unique requirements of extremely sick patients. However, due to the novelty of COVID‐19 disease, the situation is fluid and guidelines continue to be developed and updated. This article discusses the interim guidelines available for the nutrition support of ICU COVID‐19 patients, and the challenges the critical care team and RDN may face from a nutrition standpoint. This article is protected by copyright. All rights reserved
?:creator
?:doi
  • 10.1002/jpen.1996
?:doi
?:journal
  • JPEN_J_Parenter_Enteral_Nutr
?:license
  • no-cc
?:pdf_json_files
  • document_parses/pdf_json/6907aabc3864be3922dcbf9a8e1e7246b1eee09f.json
?:pmcid
?:pmid
?:pmid
  • 32799322.0
?:publication_isRelatedTo_Disease
?:sha_id
?:source
  • Medline; PMC
?:title
  • Challenges of Maintaining Optimal Nutritional Status in COVID‐19 Patients in Intensive Care Settings
?:type
?:year
  • 2020-08-16

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