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内容説明 Nutrition Support for the Critically Ill Patient: A Guide to Practice provides state-of-the-art practices and key principles of nutrition support through evidence-based medicine. Following a review of the metabolic alterations that occur during critical illness， this book discusses the nutrient requirements of critically ill patients as well as their needs for specialized nutrients. It covers issues surrounding the delivery of nutrition support to the critically ill， outlines the unique nutritional needs throughout the lifecycle， and describes the special considerations for the diseases and complications that can occur in critically ill patients. The text concludes with professional issues， such as ethical and economic considerations， as well as an extensive list of current references， protocols， tables， figures， and case studies. This practical reference is written by a distinguished panel of authors who continue to commit their careers to the nutritional support of critically ill patients. It is designed for all critical care practitioners， including physicians， nutritionists， dieticians， nurses， pharmacists， and respiratory therapists.