Nutrition Support for the Critically Ill Patient : A Guide to Practice, Second Edition

This new edition is designed for health practitioners, clinicians, and dietitians in any critical care setting. It provides comprehensive information on nutritional support and therapy for the critically ill patient. Chapters are divided into eight sections covering metabolic issues, nutrients for critically ill patients, delivery of nutrition therapy, nutrition therapy throughout the life cycle, special interest groups, specific organ system failure, general systemic failures, and professional issues in the field. This edition includes updated case studies and contains numerous tables, figures, and diagrams providing practical information for users.

Completely revised and updated, Nutrition Support for the Critically Ill Patient: A Guide to Practice, Second Edition presents an unbiased, evidence-based examination of critical nutrition across the life cycle. Taking a multidisciplinary approach, each chapter has been carefully designed to provide a comprehensive review of the literature and a detailed exploration of the practical application of this information. With chapters written by experts, you get the most pertinent and current knowledge available, bolstered by tables, figures, and case studies that make the information accessible.

New Coverage in the Second Edition:

• Gut microbiota support
• Short bowel syndrome
• Chronic critically ill phenomenon
• Professional nutrition practice guidelines and protocols
• Ethical considerations
• Quality and performance improvement

Many challenges remain when providing optimal nutrition to all patients under all conditions at all times. Divided into eight sections, the book covers metabolic issues, nutrients for critically ill patients, delivery of nutrition therapy, nutrition therapy throughout the life cycle, special interest groups, specific organ system failure, general systemic failures, and professional issues in the field. It keeps you informed and aware of the continuous accrual of knowledge needed to craft and provide optimal nutrition therapy for the critically ill patient.