新型冠状病毒肺炎危重症患者营养治疗专家建议

Recommendations for nutrition therapy in critically ill COVID-19 patients

摘要: 当前抗击新型冠状病毒疫情进入决战阶段，危重症患者的营养治疗是降低病死率的关键措施。为了进一步提高危重症患者的营养治疗效果，现结合抗疫前线的临床经验，就危重症患者的营养代谢特点、营养筛查、营养治疗目标量、营养方案和途径的选择，以及营养监测方法等方面做出总结和建议，为危重症患者的救治提供参考。

Abstract: At present, fighting against the novel coronavirus pneumonia (COVID-19) epidemic is entering the decisive stage, and nutritional treatment of critically ill patients is a key measure to reduce the mortality. This paper aims to provide recommendations to improve the effect of nutrition therapy among the critically ill COVID-19 patients. Taken the front-line clinical experience and metabolic characteristics of critically ill patients into consideration, we have made recommendations on characteristics of nutritional metabolism, nutrition screening, nutritional requirements, choice of nutrition programs and approaches, and monitoring method of nutrition during the treatment for critically ill COVID-19 patients.