Nutritional considerations in the critically ill.

Abstract

The total care of the critically ill patient must include attention to his nutritional status from the onset of illness. The essential role of protein in body functions must be stressed; unfortunately, it is this essential compartment that will be called upon for gluconeogenesis in stress or starvation. Simple technics of bedside nutritional assessment have been developed and should be familiar to all those who deal with critically ill patients. The multiple technics of optimal nutritional support should become a standard component of the therapeutic armamentarium of those who provide intensive care. The goal must always be to use the GI tract whenever possible, avoiding the numerous complications associated with intravenous nutrition. Care must be taken to avoid CO2 overload of an embarrassed respiratory system by the nutritional support. Whether nutritional or pulmonary support should take priority can usually be resolved by a team approach toward the patient. It is hoped that this superficial review of nutritional support will stimulate the desire for further knowledge of this rapidly changing and interesting aspect of critical care.