Helpful Information for the Nutritional Management of Patients with COVID-19

Information for healthcare professionals


This section contains information for health professionals on nutrition management of critically ill patients.   COVID-19 is caused by a new coronavirus and evidence on the specific nutrition requirements in critically ill patients with COVID-19 is emerging and could change.  The information provided here is general in nature and is not intended to be a substitute for assessment of a specific patient’s requirements.  All clinical decisions need to be made by the healthcare professional, taking the medical information of the patient into consideration.

This information, including links to external websites, is made available subject to the Terms of Use on this website and we encourage you to review our Terms of Use and the legal notices on external websites.  


Enteral nutrition support for patients on mechanical ventilation

Practical tips and guidance from the literature

For some patients with COVID-19, severe acute respiratory illness including pneumonia and acute respiratory distress syndrome (ARDS), will lead to the need for mechanical ventilation in an intensive care unit (ICU), placing them at high nutrition risk.1

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Nutritional Guidelines and Resources
Webinars & Podcasts
Medical Guidelines and Resources
Relevant Clinical Papers

 

 

References
1. Kondrup J, et al. Clin Nutr 2003;22:415-421.