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Parenterale Ernährung

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Intensivmedizin

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Zusammenfassung

Die parenterale Ernährung des Intensivpatienten soll, wie jede andere Ernährung auch, den anhaltenden Bedarf an Nährsubstraten zur Bereitstellung von Energie und Bewahrung von körpereigenen Proteinen decken. Im Rahmen der Intensivtherapie ist die parenterale Ernährung Teil einer Gesamttherapie des schwerkranken Patienten, bei einzelnen hingegen auch primäre Therapie, so z.B. bei ausgedehnten gastrointestinalen Fisteln, Kurz-darmsyndrom und M. Crohn.

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  1. M. Semsroth
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Editors and Affiliations

  1. Univ.-Klinik für Anästhesie und Allgemeine Intensivmedizin, Univ. Innsbruck, Anichstr. 35, A-6020, Innsbruck, Österreich

    Herbert Benzer

  2. Zentrum Anästhesiologie, Rettungs- und Intensivmedizin, Universität Göttingen, Robert-Koch-Str. 40, D-37075, Göttingen, Deutschland

    H. Buchardi

  3. Klinik für Anästhesiologie und Intensivmedizin, Universitätskliniken des Saarlands, D-66424, Homburg/Saar, Deutschland

    Reinhard Larsen

  4. Div. des Soins Intensifs Chirurgicaux, Département d’Anesthésiologie, Hôpital Cantonal Universitaire, CH-1211, Genève 14, Schweiz

    Peter M. Suter

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Semsroth, M. (1995). Parenterale Ernährung. In: Benzer, H., Buchardi, H., Larsen, R., Suter, P.M. (eds) Intensivmedizin. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-97929-3_13

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  • DOI: https://doi.org/10.1007/978-3-642-97929-3_13

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