- 266 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Nutrition in Critical Care
About this book
The association between poor nutrition and disease is well established. Integrating nutritional sciences into clinical practice offers a valuable tool to improve patient care and prognosis, particularly within the critical care environment where nutrition is often overlooked. However, optimizing nutritional support offers a safe and simple adjunct to more expensive and technologically challenging treatments for these complex patients. This volume provides comprehensive guidelines for the nutritional support of critically ill patients and is valuable reading for doctors, nurses, dieticians and practitioners working within the critical care environment. It begins by discussing nutritional physiology and patient assessment, providing an essential foundation for planning and managing the dietary requirements of critically ill patients. Internationally-recognized authors present evidence-based guidelines for managing various groups, including surgical patients, patients with burns, and patients with renal failure. The implications of enteral vs. parenteral nutrition, timing of nutritional support, therapeutic strategies, and management of complications are discussed.
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Information
Topic
MedicineSubtopic
Anesthesiology & Pain ManagementTable of contents
- Cover
- Half-title page
- Title page
- Copyright page
- Contents
- List of contributors
- Preface
- Section 1 General Concepts
- Section 2 Nutritional Delivery and Dietetics
- Section 3 General Problems in Critical Care
- Section 4 Nutritional Support for Specific Conditions and Pathologies
- Index
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Yes, you can access Nutrition in Critical Care by Peter Faber,Mario Siervo in PDF and/or ePUB format, as well as other popular books in Medicine & Anesthesiology & Pain Management. We have over 1.5 million books available in our catalogue for you to explore.