Nutritional therapy for critically critically ill COVID-19 patients

Ozer N. T., GÜNDOĞAN K.

Journal of Critical and Intensive Care, cilt.11, ss.48-50, 2020 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11
  • Basım Tarihi: 2020
  • Doi Numarası: 10.37678/dcybd.2020.2405
  • Dergi Adı: Journal of Critical and Intensive Care
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.48-50
  • Anahtar Kelimeler: Nutrition, COVID-19, Critical care, Micronutrients
  • Erciyes Üniversitesi Adresli: Evet

Özet

© 2020 by Turkish Society of Medical and Surgical Intensive Care Medicine.The world has experienced coronavirus disease 2019 (COVID-19) which is a pandemic and a public health crisis worldwide. It primarily affects the respiratory tract and associated with serious morbidity and mortality. There are currently no proven drug in COVID-19 patients. The main treatment of COVID-19 are supportive treatments. Nutrition therapy remains one of the cornerstone treatments for these patients. ASPEN (4) and ESPEN (5) nutrition guidelines for COVID-19 patients were compiled and this framework was created for the purpose of nutritional management in COVID-19. Considering that respiratory secretion of these patients poses a risk of contamination for healthcare professionals, recommendations have been prepared. These recommendations include effective nutritional management for COVID-19 patients, with the principle of entering the patient room as little as possible and intervening as little as possible.