BACKGROUND & AIMS: A food quality control and improvement permanent process was
initiated in 1999. To evaluate the food service evolution, protein–energy needs coverage …

Background & aims Measuring resting energy expenditure (REE) via indirect calorimetry (IC)
in intensive care unit (ICU) patient is the gold standard recommended by guidelines …

The estimation of caloric needs of critically ill patients is usually based on energy
expenditure (EE), while current recommendations for caloric intake most often rely on a fixed …

Introduction Vitamin D deficiency is encountered frequently in critically ill patients and might
be harmful. Current nutrition guidelines recommend very low vitamin D doses. The objective …

Following the new ESPEN Standard Operating Procedures, the previous 2019 guideline to
provide best medical nutritional therapy to critically ill patients has been shortened and …

The currently available, standard soybean oil (SO)–based intravenous fat emulsions (IVFEs)
meet the needs of most parenteral nutrition (PN) patients. There are alternative oil‐based fat …

Clinicians involved with nutrition therapy traditionally concentrated on macronutrients and
have generally neglected the importance of micronutrients, both vitamins and trace …

Background: Thiamine has a crucial role in energy production, and consequently thiamine
deficiency (TD) has been associated with cardiac failure, neurological disorders, oxidative …

Background Glutamine is a non‐essential amino acid which is abundant in the healthy
human body. There are studies reporting that plasma glutamine levels are reduced in …

PRECIS: The aim of this study was to evaluate the safety and tolerance of a
soybean/MCT/olive/fish oil emulsion in intestinal failure patients on long-term parenteral …