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《今日营养师》 第28卷 第1期 · 2026年1月刊 · 中文解读

慢性危重症的营养治疗

Nutrition Therapy for Chronic Critical Illness · Jennifer Doley, MBA, RD, CNSC, FAND
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这篇讲什么
本文介绍了慢性危重症患者的营养治疗,包括从急性危重症过渡到慢性阶段的营养需求变化、营养评估方法以及肠内营养和口服摄入的管理策略。
原文开头
Caring for Patients With Postintensive Care Syndrome By Jennifer Doley, MBA, RD, CNSC, FAND Over 5 million patients are admitted to an ICU in the United States every year.1 While many patients only spend a day or two in the ICU, those that are critically ill stay much longer. Patients who survive the initial illness which precipitated their ICU stay sometimes do not fully recover and continue to require intensive medical care and rehabilitation. This state is often referred to as chronic critical illness (CCI), persistent critical illness, or postintensive care syndrome. There’s a lack of consensus on a specific definition of CCI; however, widely recognized symptoms include persistent weakness or frailty, mood disorders, and impaired cognitive function. …
摘自《今日营养师》(Today's Dietitian)第28卷 第1期 · 2026年1月刊,Jennifer Doley, MBA, RD, CNSC, FAND。仅引用开头一小段供了解文章,版权归原刊所有,全文请阅读原刊。
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