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Australian and New Zealand Intensive Care Society Research Centre School of Public Health and Preventative Medicine, Monash University, Australia
Nutrition Department Alfred Health, Australia
Recommendations for the management of nutrition of COVID-19 patients provide guidelines for nutrition risk screening, requirements, timing, route and mode of feeding, monitoring, equipment and workforce requirements. The worldwide pandemic of COVID-19 continues to impact all aspects of intensive care unit (ICU) management, including nutritional care (Minnelli et al. 2020). Nutritional guidelines...
READ MORERehabilitation and recovery following ICU admission aims to improve patient outcomes, optimising function and recovery. Allied health professionals are key members in the multidisciplinary team, positively contributing to the rehabilitation pathway. S urvivorship after admission to intensive care (ICU) has moved beyond mortality. Reducing associated morbidity, and improving the quality...
READ MOREThis article summarises the current nutrition evidence in the phase of recovery that occurs following critical illness. Introduction It is plausible that the importance of nutrition may differ across different phases of illness. Reflecting this, the most recently updated clinical nutrition practice guidelines for critical care from the European Society for Clinical Nutrition and Metabolism...
READ MOREA review of available evidence and an overview of recommendations for the nutritional management of the critically ill older adult. Introduction Worldwide, there is a shift in the distribution of the population towards older ages. This shift is similarly being experienced in the Intensive Care Unit (ICU), with the median age of the entire ICU in some countries above 65 years (Flaatten...
READ MOREThis article discusses the nutritional implications for critically ill patients admitted to intensive care for the management of COVID-19, and considers the inflammatory metabolic processes, nutrition-impacting symptoms, medical therapy, and the impact of a pandemic on staff resourcing and remote practice. Introduction The global pandemic caused by severe acute respiratory syndrome...
READ MOREThe role of nutrition in obese critically ill patients and an overview of the clinical guidelines for nutrition provision in this patient population. Introduction The World Health Organization defines obesity as an excess of abdominal fat that poses an increased risk to health. Characterised by a body mass index (BMI) ≥30 kg/m2, obesity rates have tripled since 1975, and in 2016, 650 milli
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