Category: Intensive care unit

Malnutrition is common in critically ill patients, affecting up to 40% of those in the ICU and worsening with prolonged stays. In cases where a patient's gastrointestinal tract is non-functional, parenteral nutrition in the ICU becomes a life-saving method for delivering vital nutrients intravenously.

Malnutrition is a common and dangerous condition in the intensive care unit (ICU), affecting a significant number of critically ill patients. The dedicated expertise of a critical care nutritionist or dietitian is crucial for managing this issue, ensuring patients receive optimal nutrition to support recovery and mitigate complications. This specialized role involves a systematic approach to nutritional care, adapting to the dynamic and complex needs of the most vulnerable patients.

Recent clinical guidelines recommend initiating enteral nutrition within 24-48 hours of ICU admission for most critically ill patients, as early feeding can improve outcomes. This approach provides essential nutrients and offers significant benefits over delaying nutritional support. However, precise timing depends on the patient's condition and hemodynamic stability.