Nutrition in Critical Care (opr. miękka)

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  • ISBN 9781107669017 
  • Oprawa miękka 
  • Wydawnictwo Cambridge University Press 
  • Ilość stron 250 
  • Rok wydania 2014 


The association between poor nutrition and disease is well established. Integrating nutritional sciences into clinical practice offers a valuable tool to improve patient care and prognosis, particularly within the critical care environment where nutrition is often overlooked. However, optimizing nutritional support offers a safe and simple adjunct to more expensive and technologically challenging treatments for these complex patients. This volume provides comprehensive guidelines for the nutritional support of critically ill patients and is valuable reading for doctors, nurses, dieticians and practitioners working within the critical care environment. It begins by discussing nutritional physiology and patient assessment, providing an essential foundation for planning and managing the dietary requirements of critically ill patients. Internationally-recognized authors present evidence-based guidelines for managing various groups, including surgical patients, patients with burns, and patients with renal failure. The implications of enteral vs. Parenteral nutrition, timing of nutritional support, therapeutic strategies, and management of complications are discussed.

ISBN: 9781107669017
Kod paskowy: 9781107669017
Redakcja: Faber Peter, Siervo Mario
Rok wydania: 2014
Kod wydawcy: 31146
liczba stron: 250
Oprawa: Miękka
PKWiU: 58.11.1
Format: 15.5x23.5cm
Głębokość (mm): 12
Waga: 0.448
Języki: angielski
Grupa towarowa: Książka

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