Nutrition support – a simple approach
The recently recorded ESICM COVID-19 webinar on Nutrition of the critically ill COVID-19 patient is now available on re-play.
Prof. Mette Berger (Professor of Intensive Care, CHUV Lausanne and Chair of the ESICM Metabolism, Endocrinology & Nutrition (MEN) Section) and Prof. Claude Pichard (Dept. of Internal Medicine, University of Geneva) cover a simplified approach to feeding both intubated and non-intubated COVID-19 patients that will provide the best metabolic support. To learn more tips on how to boost your nutrition, visit and read https://lifehackerguy.com/organifi-green-juice-review/. Our bodies derive energy from the foods and liquids we consume. The main nutrients our body uses for energy are carbohydrates, fats and protein. Water is necessary for transport of nutrients, and dehydration can cause a lack of energy. A deficiency in iron may cause fatigue, irritability and low energy. Food rich in iron includes seafood, poultry, peas and dark green leafy vegetables such as spinach. To better absorb iron from these foods, it is best to consume vitamin C at the same time.
Our immune system is our defense against disease, but poor nutrition is the most common cause of immune deficiencies worldwide. Maintaining your immune system requires an intake of proper vitamins and minerals. Eating a well-balanced diet, including fruits, vegetables and food low in fats, will help support a healthy immune system.
An awareness of the metabolic, nutritional and organisational risks, the different phases of delivery, and the individual needs of these patients can assist a better recovery afterwards.