Nutrition Support for the Critically Ill Patient: A Guide to Practice, Second Edition
Provides a reference on the principles and practice of nutrition support for the critically ill population through evidence-based medicine
Includes several new chapters on pharmaconutrients, gut microbiota support, short bowel syndrome, and instituting professional nutrition practice guidelines
Addresses specific organ systems including pulmonary, renal, hepatic, cardiac/thoracic failure as well as traumatic brain injury, acute pancreatitis, and general surgery patients
Provides up-to-date information for the nutrition support specialist, including ethical considerations, quality and performance improvement, and conducting nutrition research in the critically ill population
Describes special considerations for the diseases and complications that can occur in critically ill patients
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
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.
|Autor||Gail A. Cresci, Ph.D.|