Challenges to Provision of Adequate Medical Nutrition Therapy in a Critically Ill COVID-19 Patient Fed in the Prone Position

Department of Clinical and Preventive Nutrition Sciences, Rutgers School of Health Professions, Newark, New Jersey (Ms Brown and Dr Touger-Decker); HealthTrust Supply Chain, Food and Nutrition Services, Coppell, Texas (Mr Brown); Keiser University, Melbourne, Florida (Dr Roberts); Medical City Dallas Hospital, Food and Nutrition Services, Dallas, Texas (Ms Reed); Department of Internal Medicine, East Carolina University, Greenville, North Carolina (Dr Matarese); and Rutgers University, Newark, New Jersey (Dr Matarese).

Correspondence: Terry Brown, MBA, MPH, LD, RD, CNSC, Food and Nutrition Services, HealthTrust Supply Chain, 1151 Enterprise Drive, Suite #100 Coppell, TX 75019 ([email protected]).

This article was prepared as part of course requirements while at Rutgers School of Health Professions as part of the degree process for the doctor of clinical nutrition. This research was supported (in whole or in part) by HCA Healthcare and/or an HCA Healthcare affiliated entity. The views expressed in this publication represent those of the author(s) and do not necessarily represent the official views of HCA Healthcare or any of its affiliated entities.

The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.

Supplemental digital content is available for this article. Direct URL citations appear in the printed text and are provided in the HTML and PDF versions of this article on the journal's Web site (http://topicsinclinicalnutrition.com).

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