Review Article

Energy and nutrient requirements in the intensive care unit inpatients: A narrative review


Background: Malnutrition has been the most prevalent problem in hospitalized patients during recent years, which accentuate the paramount importance of comprehensive nutritional  support  among  these  patients. This  study aimed  to provide a review of the recent literature about intensive care unit (ICU) inpatients and their nutritional care.
Methods: This review on energy and nutrient requirements for feeding the ICU inpatients focused on literature in English language. An on-line search using the keywords “nutritional support, malnutrition, ICU inpatients, micronutrient deficiencies, critically ill” in ISI web of science, PubMed, Scopus journals published  during  the  years (June  1979-November 2014)  was  run.  The  cross- sectional and prospective studies, as well as the clinical trials, were recruited into this investigation.
Results: Recent studies propose energy provision with 20-25 Kcal/Kg/day or 25-35 Kcal/Kg/day for critically ill patients. The recommended carbohydrate and protein intakes are 2-4 g/Kg/day, 1.2-1.5 g/Kg/day, respectively. The suggested fat intake is 25-30% of a total calorie. The latest studies stressed the need for antioxidant vitamins and trace elements such as A, C, β-carotene, E, selenium, magnesium and zinc among ICU inpatients.
Conclusion: High prevalence of malnutrition among ICU inpatients caution to provide a nutritional health care team, including professionals and dietitians who evaluate the effectiveness of treatment and supplementations. Energy requirement should be determined according to their nutritional and clinical status; then macro and micronutrient needs should be considered for ICU inpatients.

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IssueVol 1, No 2 (spring 2015) QRcode
SectionReview Article(s)
Intensive care unit inpatients Nutritional support Nutrient requirements Critical illness

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How to Cite
Hajishafiee M, Azadbakht L, Adibi P. Energy and nutrient requirements in the intensive care unit inpatients: A narrative review. J Nutr Sci & Diet. 2015;1(2):63-70.