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intensiv 2014; 22(02): 74-78
DOI: 10.1055/s-0034-1371348
DOI: 10.1055/s-0034-1371348
Intensivpflege
Ernährung
Kalorienbedarf des kritisch kranken Patienten
Weitere Informationen
Publikationsverlauf
Publikationsdatum:
07. März 2014 (online)
![](https://www.thieme-connect.de/media/intensiv/201402/lookinside/thumbnails/10.1055-s-0034-1371348-1.jpg)
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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