Articles
| Open Access |
https://doi.org/10.55640/
ARTIFICIAL NUTRITION OF SERIOUSLY INFECTED PATIENTS
Odilova Gulzina , Surkhandarya Region Denov Abu Ali ibn Sino Public Health Technical SchoolAbstract
This article provides information about the methods of artificial nutrition of critically ill patients, their advantages and disadvantages, as well as their effects on the patient’s body. Enteral and parenteral types of artificial nutrition, conditions for their use and beneficial effects on patients are covered. The article also discusses modern methods of artificial nutrition, rules and problems of their use.
Keywords
artificial nutrition, enteral nutrition, parenteral nutrition, critically ill patients, clinical nutrition, nutritional therapy.
References
Arora, Z., & Rockey, D. C. (2019). Enteral vs. Parenteral Nutrition in Critically Ill Patients: An Evidence-Based Review. Journal of Clinical Nutrition, 36(2), 123-135.
Heyland, D. K., & Dhaliwal, R. (2020). Best Practices in Nutritional Support for Critically Ill Patients. Critical Care Medicine, 48(5), 730-741.
McClave, S. A., et al. (2016). Guidelines for Nutrition Therapy in Critically Ill Patients. Journal of Parenteral and Enteral Nutrition, 40(2), 159-211.
Singer, P., & Blaser, A. R. (2021). Modern Approaches to Nutritional Support in Intensive Care Units. Clinical Nutrition, 41(1), 45-67.
Article Statistics
Downloads
Copyright License
This work is licensed under a Creative Commons Attribution 4.0 International License.