Personalized Nutrition Management Across The Continuum of Care in COVID-19 Infection
Speakers: Paul Wischmeyer, MD, EDIC, FCCM, FASPEN
Understanding the ramifications of critical illness associated with COVID-19 is ever-evolving. Dr. Wischmeyer identifies recommendations for personalized nutrition through the stages of critical illness and recovery of COVID-19, based on the LEEP-COVID data generated at Duke University. The LEEP-COVID data is the first of its kind evaluating energy expenditure and metabolic pathophysiology in COVID-19 patients. Additional areas of discussion include enteral feeding on vasopressors, management of macro and micronutrients, impact of probiotics on reducing viral respiratory infections, and use of oral nutrition supplements post ICU stay.
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