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Calorimetry for Enteral Feeding in Critically Ill Patients

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Diet and Nutrition in Critical Care

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Abstract

The nutritional assessment is important in a critically ill patient to improve the outcome. In clinical practice, the patients’ energy needs may be assessed by predictive equations or measured by indirect calorimetry. Predictive equations do not provide true values because of various confounders and interindividual variation and thus requires its cautious use. Indirect calorimetry has emerged as a gold standard assessment tool and can easily be performed in a critical care setup. Optimal nutrition intervention requires continuous evaluation of all pertinent clinical data and monitoring of each patient’s response to metabolic stress and therapeutic nutrition interventions. A thorough understanding of the variables associated with indirect calorimetry measurements and what circumstances can confound results can help optimize patient care and minimize confusing or erroneous interpretation. Clinical judgment should be used to individualize each patient’s estimated caloric needs. The frequent monitoring and evaluation of nutrition interventions should occur to make adjustments as needed based on patient response. This chapter focuses on the useful role of indirect calorimetry in critically ill patients for nutrition optimization.

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Abbreviations

°F:

Degree Fahrenheit

FiO2:

Fraction of inspired oxygen concentration

REE:

Resting energy expenditure

RQ:

Respiratory quotient

VCO2:

Carbon dioxide production in mL/min

VO2:

Oxygen consumption in mL/min

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Authors and Affiliations

  1. Department of Anaesthesiology, Dr. BRAIRCH, All India Institute of Medical Sciences, Room No 139, Ist floor, New Delhi, 110029, India

    Rakesh Garg

  2. Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Dhanvantri Nagar, Gorimedu, Puducherry, 605 006, India

    Indubala Maurya

Authors
  1. Rakesh Garg
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  2. Indubala Maurya
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Correspondence to Rakesh Garg .

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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Garg, R., Maurya, I. (2015). Calorimetry for Enteral Feeding in Critically Ill Patients. 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_161

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  • DOI: https://doi.org/10.1007/978-1-4614-7836-2_161

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