Anestéziológia a intenzívna medicína 2/2018

Nutrition of critically ill patient

Malnutrition prior to hospitalization or malnutrition occurring during hospitalization is a significant factor in aggravating patient morbidity and mortality. The metabolism of a critically ill patient is significantly altered from the metabolism of a healthy individual and the pathophysiology of the organism in acute damage (sepsis, trauma, burns) is a necessary part of the algorithm not only for the treatment itself but also for the nutritional support of the critically ill. The heterogenity of patients in intensive care units allows the recommendation of specialist companies to determine only certain mannitins with an emphasis on individual care in critical nutrition. The condition of successful nutritional care is the initial assessment of the nutritional status and the risk of malnutrition, early enteral nutrition and the reduction of the resulting energy loss during the patient‘s convalescence.

Keywords: critical ill patient, energy, nutrition, protein