摘要
当前抗击新型冠状病毒疫情进入决战阶段,危重症患者的营养治疗是降低病死率的关键措施。为了进一步提高危重症患者的营养治疗效果,现结合抗疫前线的临床经验,就危重症患者的营养代谢特点、营养筛查、营养治疗目标量、营养方案和途径的选择,以及营养监测方法等方面做出总结和建议,为危重症患者的救治提供参考。
At present,fighting against the novel coronavirus pneumonia(COVID-19)epidemic is entering the decisive stage,and nutritional treatment of critically ill patients is a key measure to reduce the mortality.This paper aims to provide recommendations to improve the effect of nutrition therapy among the critically ill COVID-19 patients.Taken the front-line clinical experience and metabolic characteristics of critically ill patients into consideration,we have made recommendations on characteristics of nutritional metabolism,nutrition screening,nutritional requirements,choice of nutrition programs and approaches,and monitoring method of nutrition during the treatment for critically ill COVID-19 patients.
作者
无
张家瑛
邵春海
杨嘉红
苏健光
钱甜
饶志勇
蔡骏
张明
韩磊
李莉
陆冬梅
田芳
周赟
张静
唐敏
吴江
徐仁应
吴静
刘珍
耿峰
陈伟
刘景芳
无;ZHANG Jia-ying;SHAO Chun-hai;YANG Jia-hong;SU Jian-guang;QIAN Tian;RAO Zhi-yong;CAI Jun;ZHANG Ming;HAN Lei;LI Li;LU Dong-mei;TIAN Fang;ZHOU Yun;ZHANG Jing;TANG Min;WU Jiang;XU Ren-ying;WU Jing;LIU Zhen;GENG Feng;CHEN Wei;LIU Jing-fang(Nutrition Management in Critically Ill Project Team,Chinese Nutrition Society for Clinical Nutrition;Department of Clinical Nutrition,Huashan Hospital,Fudan University,Shanghai 200040,China;Department of Clinical Nutrition,Children’s Hospital of Fudan University,Shanghai 201102,China;Department of Clinical Nutrition,West China Hospital of Sichuan University,Chengdu 610041,Sichuan,China;Department of Clinical Nutrition,LongHua Hospital Shanghai University of Traditional Chinese Medicine,Shanghai 200032,China;Nutrition Department,Peking University Shenzhen Hospital,Shenzhen 518036,Guangdong,China;Nutrition Department of the Affiliated Hospital of Qingdao University,Qingdao 266005,Shandong,China;Department of Clinical Nutrition,The First Affiliated Hospital of Xinjiang Medical University,Wulumuqi 830054,Xinjiang,China;Department of Intensive Medicine,Huashan Hospital,Fudan University,Shanghai 200040,China;Nursing Department,Huashan Hospital,Fudan University,Shanghai 200040,China;Department of Gastroenterology and Hepatology and Clinical Nutrition,The Fourth Affiliated Hospital of Anhui Medical University,Hefei 230000,Anhui,China;Department of Clinical Nutrition,Xinhua Hospital affiliated to Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China;Department of Clinical Nutrition,Ren Ji Hospital,School of Medicine,Shanghai Jiao Tong University,Shanghai 200127,China;Department of Clinical Nutrition,Zhongshan Chenxinghai Hospital Affiliated to Guangdong medical university,Zhongshan 528400,Guangdong,China;Clinical Nutrition Department,Yingtan People’s Hospital,Yingtan 335000,Jiangxi,China;Department of Intensive Medicine,the Central Hospital of Wuhan,Wuhan 430010,Hubei,China;Department of Clinical Nutrition,Peking Union Medical College Hospital,Beijing 100730,China)
出处
《中国临床医学》
2020年第2期167-174,共8页
Chinese Journal of Clinical Medicine
基金
上海市卫生和计划生育委员会面上基金项目(201740144)
上海市体育科技“备战攻关计划”项目(20J004).
