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Educational, Recording and Organizational Interventions Regarding Critical Care Nutritional Support

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Diet and Nutrition in Critical Care

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Abstract

Medical practice is not exempted from complications. This is particularly relevant in the critical care setting. Decisions bearing on patient’s lives have to be taken amidst tensions dictated by windows of opportunity, progression of the disease, and availability of technological equipment and staff. In spite of all of these factors, medical errors can arise. Critical care medicine has gone through an evolutionary threshold in the last few decades, thanks to the works of dedicated researchers such as Amato, Van de Bergher, and Rivers, among others. The international community has developed several initiatives to implement their findings and recommendations. It is however disturbing that nutritional support has not received equal attention as the advances in medical science. This is also reflected in the education of medical students in some countries where nutrition as a specialist subject is rather brief. All this should be considered with respect to evidence-based data which strengthens the notion that nutritional support generates superior medical care outcomes.

To ensure optimal care of the patient, a quality control system relating to nutritional support should be designed and put into effect. This involves strengthening the documentation around the nutritional support protocol, which must be harmoniously integrated into continuing education programs. Proper documentation also serves to evaluate the effectiveness of nutritional and metabolic interventions and has a potential impact on hospital management. In this regard, educative and organizative interventions must be conducted on three levels: (1) increasing the knowledge base of medical and paramedical personnel about current nutritional support practices in the intensive care unit, (2) better documentation and recording practices, and (3) continuous training and education.

Adopting these aforementioned procedures will result in a higher fulfillment of nutritional prescriptions, an increased coverage of patients prescribed with nutritional support, and a higher proportion of patients receiving the prescribed energy.

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Abbreviations

ICU:

Intensive care unit

ISO:

International Organization for Standardization

NS:

Nutritional support

PN:

Parenteral nutrition

PRINUMA:

Food, Nutritional, and Metabolic Intervention Program

SGA:

Subjective Global Assessment

SOP:

Standard Operating Procedure

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Author information

Authors and Affiliations

  1. Critical Care, Centro Medico Integral del Comahue, Unidad de Cuidados Críticos, Santiago del Estero N° 234, 8300, Neuquén, Neuquén, Argentina

    Andrés Luciano Nicolas Martinuzzi

  2. Instituto de Gastroenterologia, La Habana, Cuba

    Sergio Santana Porben

  3. Unidad de Cuidados Críticos, HIGA, Hospital Interzonal General de Agudos Dr. Rodolfo Rossi, La Plata, Buenos Aires, Argentina

    Eduardo Ferraresi

  4. Terapia Intensiva, Centro Medico Integral del Comahue, (CMIC), Roca 440, 8300, Neuquen, Argentina

    Víctor Hugo Borrajo

  5. Department of Nutrition and Dietetics, Division of Diabetes and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, 4.101 Franklin-Wilkins Building, 150 Stamford Street, London, UK

    Victor R. Preedy

Authors
  1. Andrés Luciano Nicolas Martinuzzi
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  2. Sergio Santana Porben
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  3. Eduardo Ferraresi
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  4. Víctor Hugo Borrajo
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  5. Victor R. Preedy
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Corresponding author

Correspondence to Andrés Luciano Nicolas Martinuzzi .

Editor information

Editors and Affiliations

  1. Royal Free London Hospitals, Barnet General Hospital, London, UK

    Rajkumar Rajendram

  2. Division of Diabetes & Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, London, UK

    Rajkumar Rajendram

  3. King Khalid University Hospital, King Saud University Medical City, Riyadh, Saudi Arabia

    Rajkumar Rajendram

  4. Department of Nutrition and Dietetics, Division of Diabetes & Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, London, UK

    Victor R. Preedy

  5. Department of Biomedical Sciences, Faculty of Science & Technology, University of Westminster, London, UK

    Vinood B. Patel

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Martinuzzi, A.L.N., Porben, S.S., Ferraresi, E., Borrajo, V.H., Preedy, V.R. (2015). Educational, Recording and Organizational Interventions Regarding Critical Care Nutritional Support. In: Rajendram, R., Preedy, V.R., Patel, V.B. (eds) Diet and Nutrition in Critical Care. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7836-2_150

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  • DOI: https://doi.org/10.1007/978-1-4614-7836-2_150

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