Nutritional therapy for critically critically ill COVID-19 patients


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

  • Publication Type: Article / Article
  • Volume: 11
  • Publication Date: 2020
  • Doi Number: 10.37678/dcybd.2020.2405
  • Journal Name: Journal of Critical and Intensive Care
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.48-50
  • Keywords: Nutrition, COVID-19, Critical care, Micronutrients
  • Erciyes University Affiliated: Yes


© 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.