2.3. Diet Formula Adjustment Policy
critically ill
CRITICALLY ILL
The nutritionist creates a diet based not only on the calorie and protein principle. There are other components in the food besides those mentioned, as well as carbohydrates, fat, sodium, potassium, calcium, and phosphorus content. We also take enteral and parenteral nutrition into consideration. The dietitians recommended the amounts of caloric and protein intakes based on the guidelines for adult critically ill patients, which were endorsed by the Society of Critical Care Medicine (SCCM) and the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) [