Evaluation of Nutrition Risk and Its Association With Mortality Risk in Severely and Critically Ill COVID‐19 Patients

2020149 citationsJournal Articlebronze Open Access

Authors

Xiaobo Zhao · Union Hospital

Yan Li · Zhaotong University

Yanyan Ge · Huazhong University of Science and Technology

Yuxin Shi · Huazhong University of Science and Technology

Ping Lv · Huazhong University of Science and Technology

Jianchu Zhang · Union Hospital

Fu Gui ·

Abstract

Most severely and critically ill patients infected with SARS-CoV-2 are at nutrition risk. The patients with higher nutrition risk have worse outcome and require nutrition therapy.

Topics & Keywords

Nutrition and Health in Aging Clinical Nutrition and Gastroenterology Intensive Care Unit Cognitive Disorders

UN Sustainable Development Goals

Good health and well-beingZero hunger

Publication Details

Published in: Journal of Parenteral and Enteral Nutrition

Volume 45, Issue 1, pp. 32-42

DOI: 10.1002/jpen.1953

Field-Weighted Citation Impact: 15.53