Nutrition in critically ill patients with COVID-19: Challenges and special considerations

被引：38
作者：
Arkin, Nicole [1 ]
Krishnan, Kumar [2 ]
Chang, Marvin G. [1 ]
Bittner, Edward A. [1 ]
机构：
[1] Harvard Med Sch, Massachusetts Gen Hosp, Dept Anesthesiol Crit Care & Pain Med, Boston, MA 02115 USA
[2] Harvard Med Sch, Massachusetts Gen Hosp, Div Gastroenterol, Boston, MA 02115 USA
来源：
CLINICAL NUTRITION | 2020年 / 39卷 / 07期
关键词：
Nutrition; COVID-19; ESPEN; Gastrointestinal; Feeding intolerance; Gastric residuals;
D O I：
10.1016/j.clnu.2020.05.007
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：2327 / 2328
页数：2
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