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intensiv 2014; 22(02): 74-78
DOI: 10.1055/s-0034-1371348
Intensivpflege
Ernährung
Georg Thieme Verlag KG Stuttgart · New York

Kalorienbedarf des kritisch kranken Patienten

Johann Ockenga
1   Klinikum Bremen Mitte, Zentrum für Onkologie und Spezielle Innere Medizin, Medizinische Klinik II, St. Jürgen Straße 1, 28177 Bremen, Phone: 0421 497 5354
,
Edouard Sanson
› Author Affiliations
Further Information

Publication History

Publication Date:
07 March 2014 (online)

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Zusammenfassung

Die Ernährung von kritisch kranken Patienten erfordert Fingerspitzengefühl. Eine zu niedrige wie auch eine zu hohe Energiezufuhr können gleichermaßen zu Schädigungen führen. Wichtig also zu wissen, wie der Ernährungsstatus des Patienten bei der Aufnahme auf die Intensivstation aussieht und wie der individuelle Energiebedarf errechnet wird.

 

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