Using the ASPEN and/or AND evidence-based guidelines, describe the role of nutrition support in the care of the TBI patient?

What will be an ideal response?


According to ASPEN guidelines for nutrition in the critically ill (2009), enteral nutrition should be initiated within the first 48 hours of admission and is the preferred route over parenteral nutrition. If enteral nutrition alone is not meeting energy requirements after 7-10 days, then parenteral nutrition should be considered. Early enteral nutrition blunts the metabolic stress response, maintains gut integrity, and prevents translocation of bacteria. It has been observed that TBI patients that are not aggressively supported nutritionally have been estimated to lose as much as 15% of their body weight within one week. With potential issues for dysphagia and chewing difficulties coupled with the hypermetabolic needs of the patient, immediate nutrition support is strongly recommended.

Nutritional Science

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Current research suggests that the classic energy balance equation

A) does not help explain why people with similar energy intake and expenditure over time gain or lose different amounts of weight. B) needs to be replaced with an equation that can be applied when individuals are weight stable. C) is valid and reliable in explaining weight gain or loss with populations varying in age, gender, ethnicity, level of physical activity, and BMI. D) can accurately predict precisely how many pounds a college student of a given weight and BMI will lose while following a given diet and physical activity program for one year or more.

Nutritional Science

Approximately what percentage of obese children become obese adults?

A. 30% B. 40% C. 20% D. 50%

Nutritional Science

Type 1 diabetes is related to immune function and results in virtually no _____ production

a. secretin b. leptin c. cortisol d. glucose e. insulin

Nutritional Science

All of the following organs assist in the digestion of lipids EXCEPT the

a. Gallbladder b. Liver c. Large intestine d. Pancreas

Nutritional Science