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Critical Care Nutrition at the Bedside

A specialist pathway for assessing and delivering medication-aware enteral and parenteral nutrition in critically ill patients, including feeding during vasopressor therapy

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Cover
Copyright
How to read this book
Introduction
Chapter 1: The Physiology of Critical Illness and Nutritional Risk
Chapter 2: Nutrition Assessment in the Critically Ill Patient
Chapter 3: Energy Expenditure and Protein Requirements
Chapter 4: Timing of Nutrition Support in Critical Illness
Chapter 5: Enteral Nutrition Formulation and Prescription
Chapter 6: Enteral Access, Delivery Routes, and Feeding Methods
Chapter 7: Feeding During Vasopressor Therapy
Chapter 8: Gastrointestinal Intolerance and Enteral Nutrition Complications
Chapter 9: Parenteral Nutrition: Indications, Timing, and Risk-Benefit Decisions
Chapter 10: Parenteral Nutrition Prescription Design
Chapter 11: Metabolic Monitoring and Daily Nutrition Adjustment
Chapter 12: Refeeding Syndrome and Electrolyte Management
Chapter 13: Medication-Nutrition Interactions in the ICU
Chapter 14: Non-Nutritive Calories, Glucose Control, and Lipid Exposure
Chapter 15: Nutrition in Sepsis, Septic Shock, and Multiorgan Failure
Chapter 16: Nutrition During Mechanical Ventilation and Respiratory Failure
Chapter 17: Nutrition in Acute Kidney Injury and Renal Replacement Therapy
Chapter 18: Nutrition in Liver Failure, Pancreatitis, and Gastrointestinal Critical Illness
Chapter 19: Nutrition in Trauma, Burns, Surgery, and Open Abdomen
Chapter 20: Obesity, Sarcopenia, and Body Composition in Critical Care
Chapter 21: Micronutrients, Immune-Modulating Nutrients, and Specialized Substrates
Chapter 22: Protocols, Safety Systems, and Interprofessional ICU Nutrition Practice
Chapter 23: Case-Based Decision Making in Critical Care Nutrition
Chapter 24: From ICU Feeding to Recovery, Rehabilitation, and Discharge
Conclusion

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