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Ernährung in der Intensivmedizin

Teil 2: spezielle Ernährungsprobleme

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Weiterbildung Anästhesiologie

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Zusammenfassung

Die Therapie von Intensivpatienten wird oftmals durch Begleiterkrankungen oder komplexe Systemerkankungen wie Sepsis kompliziert. Die Notwendigkeit, für jeden Intensivpatienten ein individualisiertes Ernährungskonzept zu erstellen, gewinnt in den letzten Jahren zunehmend an Bedeutung, da diese wichtige support ive Maßnahme direkten Einfluss auf das Outcome des Patienten hat. Im vorliegenden Beitrag liegt ein besonderer Schwerpunkt auf den speziellen ernährungsmedizinischen Fragestellungen von Intensivpatienten. Die aktuellen Empfehlungen und Studien zu intensivmedizinisch relevanten Krankheitsbildern wie akutem sowie chronischem Nieren- und Leberversagen, akutem Lungenversagen und Sepsis werden präsentiert und diskutiert. Einen weiteren Fokus stellt die Etablierung eines geeigneten Ernährungsregimes für Patienten nach großen Operationen oder Polytrauma dar.

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Authors and Affiliations

  1. Medizinische Klinik 11 (Pneumologie/internistische Intensivmedizin), Universitätsklinikum Gießen und Marburg, Standort Gießen, Standort Gießen

    M. Hecker & K. Mayer

  2. Klinik für Anästhesiologie und operative Intensivmedizin, Klinikum Neuperlach, Städtisches Klinikum München, München

    T.W. Felbinge

Authors
  1. M. Hecker
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  2. T.W. Felbinge
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  3. K. Mayer
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Hecker, M., Felbinge, T., Mayer, K. (2013). Ernährung in der Intensivmedizin. In: Weiterbildung Anästhesiologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-40715-4_7

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  • DOI: https://doi.org/10.1007/978-3-642-40715-4_7

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-40714-7

  • Online ISBN: 978-3-642-40715-4

  • eBook Packages: Medicine (German Language)

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