| 新型冠状病毒肺炎危重症患者营养治疗专家建议 |
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| 引用本文： | 无,张家瑛,邵春海,杨嘉红,苏健光,钱甜,饶志勇,蔡骏,张明,韩磊,李莉,陆冬梅,田芳,周赟,张静,唐敏,吴江,徐仁应,吴静,刘珍,耿峰,陈伟,刘景芳. 新型冠状病毒肺炎危重症患者营养治疗专家建议[J]. 中国临床医学, 2020, 0(2): 167-174 |
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| 作者姓名： | 无 张家瑛 邵春海 杨嘉红 苏健光 钱甜 饶志勇 蔡骏 张明 韩磊 李莉 陆冬梅 田芳 周赟 张静 唐敏 吴江 徐仁应 吴静 刘珍 耿峰 陈伟 刘景芳 |
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| 作者单位： | 中国营养学会临床营养分会重症营养管理项目组;复旦大学附属华山医院临床营养科;复旦大学附属儿科医院临床营养科;四川大学华西医院临床营养科;上海中医药大学附属龙华医院临床营养科;北京大学深圳医院临床营养科;青岛大学附属医院临床营养科;新疆医科大学第一附属医院临床营养科;复旦大学附属华山医院重症医学科;复旦大学附属华山医院护理部;安徽医科大学第四附属医院消化肝病科&临床营养科;上海交通大学医学院附属新华医院临床营养科;上海交通大学医学院附属仁济医院临床营养科;广东省中山市陈星海医院临床营养科;江西省鹰潭市人民医院临床营养科;湖北省武汉市中心医院重症医学科;中国医学科学院北京协和医院临床营养科 |
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| 基金项目： | 上海市卫生和计划生育委员会面上基金项目(201740144);上海市体育科技“备战攻关计划”项目(20J004). |
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| 摘 要： | 当前抗击新型冠状病毒疫情进入决战阶段,危重症患者的营养治疗是降低病死率的关键措施。为了进一步提高危重症患者的营养治疗效果,现结合抗疫前线的临床经验,就危重症患者的营养代谢特点、营养筛查、营养治疗目标量、营养方案和途径的选择,以及营养监测方法等方面做出总结和建议,为危重症患者的救治提供参考。
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| 关 键 词： | 新型冠状病毒肺炎 危重症患者 营养治疗 肠内营养 肠外营养 |
Recommendations for nutrition therapy in critically ill COVID-19 patients |
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| 无,ZHANG Jia-ying,SHAO Chun-hai,YANG Jia-hong,SU Jian-guang,QIAN Tian,RAO Zhi-yong,CAI Jun,ZHANG Ming,HAN Lei,LI Li,LU Dong-mei,TIAN Fang,ZHOU Yun,ZHANG Jing,TANG Min,WU Jiang,XU Ren-ying,WU Jing,LIU Zhen,GENG Feng,CHEN Wei,LIU Jing-fang. Recommendations for nutrition therapy in critically ill COVID-19 patients[J]. Chinese Journal Of Clinical Medicine, 2020, 0(2): 167-174 |
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| Authors: | 无 ZHANG Jia-ying SHAO Chun-hai YANG Jia-hong SU Jian-guang QIAN Tian RAO Zhi-yong CAI Jun ZHANG Ming HAN Lei LI Li LU Dong-mei TIAN Fang ZHOU Yun ZHANG Jing TANG Min WU Jiang XU Ren-ying WU Jing LIU Zhen GENG Feng CHEN Wei LIU Jing-fang |
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| Affiliation: | (Nutrition Management in Critically Ill Project Team,Chinese Nutrition Society for Clinical Nutrition;Department of Clinical Nutrition,Huashan Hospital,Fudan University,Shanghai 200040,China;Department of Clinical Nutrition,Children’s Hospital of Fudan University,Shanghai 201102,China;Department of Clinical Nutrition,West China Hospital of Sichuan University,Chengdu 610041,Sichuan,China;Department of Clinical Nutrition,LongHua Hospital Shanghai University of Traditional Chinese Medicine,Shanghai 200032,China;Nutrition Department,Peking University Shenzhen Hospital,Shenzhen 518036,Guangdong,China;Nutrition Department of the Affiliated Hospital of Qingdao University,Qingdao 266005,Shandong,China;Department of Clinical Nutrition,The First Affiliated Hospital of Xinjiang Medical University,Wulumuqi 830054,Xinjiang,China;Department of Intensive Medicine,Huashan Hospital,Fudan University,Shanghai 200040,China;Nursing Department,Huashan Hospital,Fudan University,Shanghai 200040,China;Department of Gastroenterology and Hepatology and Clinical Nutrition,The Fourth Affiliated Hospital of Anhui Medical University,Hefei 230000,Anhui,China;Department of Clinical Nutrition,Xinhua Hospital affiliated to Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China;Department of Clinical Nutrition,Ren Ji Hospital,School of Medicine,Shanghai Jiao Tong University,Shanghai 200127,China;Department of Clinical Nutrition,Zhongshan Chenxinghai Hospital Affiliated to Guangdong medical university,Zhongshan 528400,Guangdong,China;Clinical Nutrition Department,Yingtan People’s Hospital,Yingtan 335000,Jiangxi,China;Department of Intensive Medicine,the Central Hospital of Wuhan,Wuhan 430010,Hubei,China;Department of Clinical Nutrition,Peking Union Medical College Hospital,Beijing 100730,China) |
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| Abstract: | At present,fighting against the novel coronavirus pneumonia(COVID-19)epidemic is entering the decisive stage,and nutritional treatment of critically ill patients is a key measure to reduce the mortality.This paper aims to provide recommendations to improve the effect of nutrition therapy among the critically ill COVID-19 patients.Taken the front-line clinical experience and metabolic characteristics of critically ill patients into consideration,we have made recommendations on characteristics of nutritional metabolism,nutrition screening,nutritional requirements,choice of nutrition programs and approaches,and monitoring method of nutrition during the treatment for critically ill COVID-19 patients. |
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| Keywords: | COVID-19 critically ill patients nutrition therapy enteral nutrition parenteral nutrition |
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