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
This information, including links to external websites, is made available subject to the Terms
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
Nestlé Nutrition Institute Webinars
Nutritional management of patients with SARS-CoV-2
Presented on 30 th April 2020 by Professor Pierre Singer
Professor Pierre Singer has more than 30 years of clinical and academic experience. He is the
director of the General Intensive Care Department and the Institute for Nutrition Research at the
Rabin Medical Center, Beilinson Hospital and is Full Professor of Anesthesia and Intensive Care at the
Tel Aviv University. Professor Singer has served as chairman of ESPEN (the European Society of
Clinical Nutrition and Metabolism) from 2004 to 2008 and is a co-author of the recent ESPEN
statements for Nutrition Care of the COVID-19 patient.
Enteral Nutrition in the ICU: COVID-19 Challenge
Presented on 3 rd April 2020 by Robert Martindale, MD, PhD and Jayshil Patel, MD
Robert Martindale, MD, PhD and Jayshil Patel, MD, outline proposed nutritional management
recommendations for the patient with SARS-CoV-2.