This video provides an overview of the “2021 Guidelines for the Provision of Nutrition Support Therapy in the Adult Critically Ill Patient” from the Academy for Parenteral and Enteral Nutrition (ASPEN).
You will learn about the newest recommendations for providing nutrition support in the ICU.
You will also see how the 2021 Critical Care Guidelines differ from the 2016 Critical Care Guidelines.
The full paper can be found here: https://aspenjournals.onlinelibrary.wiley.com/doi/10.1002/jpen.2267
A summary of the recommendations can be seen here: https://www.nutritioncare.org/uploadedFiles/Documents/Guidelines_and_Clinical_Resources/Adult-Crit-Ill-Patient-Guidelines-Factsheet.pdf
These resources are extremely important to know for any nutrition student, dietetic intern, or registered dietitian who will be providing nutrition recommendations for the critical ill patient.
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📚 Chapters for this video:
0:00 ASPEN’s 2021 Critical Care Guidelines
1:28 Differences in how the 2016 and 2021 Critical Care Guidelines were created
2:46 Questions covered in the 2021 Critical Care Guidelines
3:58 Recommendation for energy intake in the first 7-10 days of ICU stay
6:01 Recommendation for protein intake in ICU patients
7:21 Recommendation for use of enteral nutrition vs. parenteral nutrition in the ICU
9:32 Recommendation for use of supplemental parenteral nutrition in the ICU
10:54 Recommendation for intravenous lipid emulsions in the ICU
11:59 Summary of the 2021 Critical Care Guidelines
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