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Nutrition Support in the Intensive Care Patient

DeLegge, Mark H. MD

Journal of Infusion Nursing:
doi: 10.1097/NAN.0b013e318297bfa2
Features
Abstract

Nutrition intervention plays a significant role in changing patient clinical outcomes in the intensive care unit. Identifying patients at nutrition risk with a validated tool is essential. The decision to use enteral or parenteral nutrition is patient dependent and should include an assessment of the patient's gastrointestinal function. Protein is a critical component of the nutrition prescription, and prescribed levels may need to be higher than current guidelines recommend. Alternative lipids, such as olive oil and fish oil, are still being evaluated for their potential clinical impact. Avoiding nutrition therapy-associated complications, such as catheter infection and hyperglycemia, are important factors in being able to maximize the effectiveness of a nutritional intervention.

Author Information

Digestive Disease Center, Medical University of South Carolina, Charleston, and Baxter Healthcare, Deerfield, Illinois.

Mark H. DeLegge, MD, is a professor of medicine in the Digestive Disease Center at the Medical University of South Carolina and a global medical director for Baxter Healthcare. He has been a researcher, author of numerous publications, and a respected lecturer in the field of nutrition support with special emphasis on parenteral nutrition.

Corresponding Author: Mark H. DeLegge, MD (deleggem@musc.edu).

The author of this article is an employee of Baxter Healthcare. He has no other conflicts of interest to disclose.

© Copyright 2013 by Infusion Nurses Society