Nutritional approach to coronavirus patients: our experience in 914 COVID bed hospital
| Autor: | Monica Laura Ponta, Luca De Carli, A. Pezzana, Michela Zanardi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
2019-20 coronavirus outbreak
Nutrition and Dietetics Coronavirus disease 2019 (COVID-19) business.industry SARS-CoV-2 Endocrinology Diabetes and Metabolism Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) COVID-19 medicine.disease_cause Virology Hospitals Article Dietary Supplements medicine Feasibility Studies Humans business Coronavirus |
| Zdroj: | Nutrition (Burbank, Los Angeles County, Calif.) Nutrition |
| ISSN: | 1873-1244 0899-9007 |
| Popis: | Highlights • SARS-CoV-2 infection imposes nutritional choices based on pragmatism and simplicity. • ICU and sub-intensive care units patients are largely overweight or obese. • Enteral nutrition is the first choice even in patients in non-invasive ventilation. • The difficult nursing care of SARS Cov2 patients makes CVC management more complex. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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