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Nutrition During Intensive Care is a comprehensive guide for healthcare professionals dedicated to improving patient outcomes in ICU settings. Edited by Mahsa Jalili, an assistant professor in clinical nutrition with over a decade of experience in nutrition, this book investigates the practical challenges of managing the nutritional needs of critically ill patients. Drawing on extensive research and clinical practice, the book addresses key topics such as nutritional assessment, enteral and parenteral nutrition, and the unique challenges faced by obese patients in the ICU. It also explores the critical role of thiamin and the impact of nutrient–drug interactions. This collection of recent chapters provides valuable insights and evidence-based recommendations to enhance patient care, making it an essential resource for clinicians, nurses, and anyone involved in ICU nutrition therapy.

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eng

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