ESPEN guideline on clinical nutrition in the intensive care unit.

@article{Singer2019ESPENGO,
  title={ESPEN guideline on clinical nutrition in the intensive care unit.},
  author={Pierre Singer and Annika Reintam Blaser and Mette M. Berger and Waleed Alhazzani and Philip C. Calder and Michael P. Casaer and Michael J. Hiesmayr and Konstantin Mayer and Juan C. Montejo and Claude Pichard and Jean-Charles Preiser and Arthur R.H. van Zanten and Simon J Oczkowski and Wojciech Szczeklik and Stephan C. Bischoff},
  journal={Clinical nutrition},
  year={2019},
  volume={38 1},
  pages={
          48-79
        }
}
Following the new ESPEN Standard Operating Procedures, the previous guidelines to provide best medical nutritional therapy to critically ill patients have been updated. These guidelines define who are the patients at risk, how to assess nutritional status of an ICU patient, how to define the amount of energy to provide, the route to choose and how to adapt according to various clinical conditions. When to start and how to progress in the administration of adequate provision of nutrients is also… 
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TLDR
Current knowledge and guidelines on medical nutrition therapy for critically ill patients are addressed in order to summarize how they can be best implemented into daily clinical practice.
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TLDR
This review summarises the latest evidence in four main topics in the ICU, namely: function of validated nutrition screening/assessment tools, types and validity of body composition measurements, optimal energy and protein goals, and delivery methods.
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TLDR
This review highlights the emerging evidence on critical care nutrition and focuses on the pathophysiologic interplay between critical illness, the gastrointestinal tract, and nutrition support and the evidence on the best route, dose, and timing of nutrition.
[Current Developments in Nutritional Therapy of Intensive Care Patients].
TLDR
Important measures that can positively influence the clinical course of intensive care patients include early enteral nutrition, adequate intake of macro- and micronutrients, and blood glucose control.
Using technology to assess nutritional status and optimize nutrition therapy in critically ill patients.
PURPOSE OF REVIEW Malnutrition is prevalent in critically ill patients and is linked to worse outcomes such as prolonged mechanical ventilation, length of intensive care unit (ICU) stay, and
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