Nutrition of critically ill people

There has been an increasing awareness over the past few years of malnourishment in hospital patients (Horwood 1990, Wallace 1993). Critically ill patients are a particularly vulnerable group as their physical problems can mean depleted energy reserves and an increase in energy consumption. The aim here is to consider ways in which malnutrition can be avoided in critically ill people. Different methods to provide patients with adequate nutrition, and the associated complications, are also discussed. To give critically ill patients the best possible chance of survival, intensive care staff need to be aware of recent developments in clinical nutrition. A multidisciplinary approach to nutrition is essential to achieve the best possible outcome for patients in intensive care units (ICUs).