Establishing nutritional guidelines for critically ill patients: Part 1.
Patients who are critically ill can become malnourished very quickly, which has an impact on their recovery and length of hospital stay. In the first part of this paper on producing nutritional guidelines, the author presents her rationale for the guidelines and examines the effects of malnutrition, risk assessment, interventions available and the ethical considerations.
Riley
Marie E
ME
Cardiothoracic Intensive Care Unit, General Infirmary at Leeds, Leeds.
D003422:Critical Care / Q000379:methods*; D004993:Ethics, Nursing; D017408:Guidelines as Topic; D006801:Humans; D009730:Nursing Assessment; D015596:Nutrition Assessment; D009748:Nutrition Disorders / Q000517:prevention & control*; D009751:Nutritional Requirements; D018529:Nutritional Support / Q000379:methods*; D018570:Risk Assessment