Intensive medicine – Guidelines on Parenteral Nutrition, Chapter 14Intensivmedizin – Leitlinie Parenterale Ernährung, Kapitel 14

GMS German Medical Science — an Interdisciplinary Journal

K. W. Jauch²  W. Druml⁴  M. Adolph¹  G. Kreymann³ 

[1] Dept. of Anaesthesiology and Intensive Medicine, EberhardKarl University, Tuebingen, Germany;Dept. Surgery Grosshadern, University Hospital, Munich, Germany;Dept. of Medicine, University of Hamburg, Germany;Clinical Dept. of Nephrology and Dialysis, University of Vienna, Austria

关键词: intensive care;    sepsis;    critically ill;    substrate supply;   

Others  :  869123

实施日期：2009-01-14，发布日期：2009-11-18

【 摘 要 】

In intensive care patients parenteral nutrition (PN) should not be carried out when adequate oral or enteral nutrition is possible. Critically ill patients without symptoms of malnutrition, who probably cannot be adequately nourished enterally for a period of <5 days, do not require full PN but should be given at least a basal supply of glucose. Critically ill patients should be nourished parenterally from the beginning of intensive care if they are unlikely to be adequately nourished orally or enterally even after 5–7 days. Critically ill and malnourished patients should, in addition to a possible partial enteral nutrition, be nourished parenterally. Energy supply should not be constant, but should be adapted to the stage, the disease has reached. Hyperalimentation should be avoided at an acute stage of disease in any case. Critically ill patients should be given, as PN, a mixture consisting of amino acids (between 0.8 and 1.5 g/kg/day), carbohydrates (around 60% of the non-protein energy) and fat (around 40% of the non-protein energy) as well as electrolytes and micronutrients.

【 授权许可】

   
© 2009 Kreymann et al.This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by-nc-nd/3.0/deed.en). You are free: to Share – to copy, distribute and transmit the work, provided the original author and source are credited.

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