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