Block 2: Enteral Nutrition Flashcards
What are the types of nutrition support?
What is eneteral nutrition?
Food fomrulated to be consumed or administered enterally under the supervision of a physician that is intended for the specific dietary management of a disease or condition
Exempt from regulations on labeling and health claims
T/F: Critically ill patients can’t digest food?
Malnutrition in Critically Ill
Still Capable of Food Ingestion/Digestion
Why is enteral preferred over parenteral nutrition?
- Fewer infectious complications
- Minimize incidence of organ failure
- Fewer metabolic complications
What is EN indicated for?
- PO intake is impossible
- Poor appetite due to chronic condition or tx
- Dysphagia
- Major trauma, burns, critically ill
- Preoperative patients who are malnourished
Appropriate for patients with sufficient functioning GIT
CI in EN? CI in tube placement?
EN: Intestinal obstruction, bowel ischemia, necrotizing entercolitis
Tube: Active peritonitis, coagulopathy
What are the functions of the small and large intestine?
Small:
* Duodenum: absorption of fat, iron, folate, copper
* Jejunum: Nutrient absorption
* Ileum: Reabsorbs bile acid and Vit B12
Large: Absorbs fluid and electrolye
What is the difference between NG/NJ and G/J tube placement?
NG/NJ: manually at bedside
G/J: Surgically
Nasogastric or orogastric tube
Duration, Advantages, Disadvantages
D: Short term
Advantages: Allows for all methods of admin
Disadvantages: Increased aspiration risk
Nasojejunal or orojejunal
Duration, Advantages, Disadvantages
Duration: Short term
Advantages: Reduced aspiration risk
Disadvantages: Potential tube displacement or clogging, bolus or intermittent feeding not tolerated
Percutaneous endoscoic gastrostromy
Duration and Indication, Advantages, Disadvantages
D and I: Long term with normal gastric emptying
Advantages: Allows for all methods of admin
Disadvantages: Aspiration risk
Percutaneous endoscopic jejunostomy
Duration and Indication, Advantages, Disadvantages
D and I: Long term with impaired gastric motility or emptying
Advantages: Reduced aspiration risk
Disadvantages: Bolus or intermittenet feeding not tolerated
When do you start enteral nutrition?
Critical ill patients: Initiation between 24-72 hr decreases stress response and reduce dx severity and infection (includes malnutrition)
Healthy patients: Wait 5-7 days
Who should not get an early start to EN?
Patients with hemodynamic instabilities due to bowel necrosis from low gastric perfusion and increased O2 demand
What is early feeding?
Startign within the first 24-48 hr of admission: Goal is reaching 50-65% of caloric needs by the first week
What are the types of EN products?
- Standard polymeric
- High protein
- High caloric density
- Elemental
- Peptide-based
Standard polymeric EN
Features, Indications
Features:
* Isotonic
* NPC:N 125:1-150:1
* 1.2 kcal/mL
Indication:
* Majority of patients
* Functional GIT
* Not for oral use
High protein EN?
Features, Indications
Features:
* NPC: N <125:1
Indication:
* Protein requirement >1.5g/kg/d (burns, trauma, sores)
* Patient is recieving propofol
High caloric density EN?
Features, Indications
Features:
* 1.5 kcal/mL
* Lower electrolyte content per calorie
* Hypertonic
Indications:
* Patients requiring fluid/electrolyte restriction (kidney insufficiency)
Elemental EN
Features, Indications
Features:
* High proportion of free amino acids
* Low in fats
Indications:
1. Pateints who require low fat
2. Malabsorption syndromes: pancreatic insuficiency
Peptide-based EN?
Features, Indications
Features:
* Contains dipeptides, tripeptides, medium change triglycerides
* Contains MCTs
Indications:
* Protein malabsopritive syndromes (cirrhosis)
What is the desirable NPC:N ratio?
80: 1 in most stressful patients
100:1 in severe stressful patients
150:1 in an unstressed patients
How do you calculate NPC:N ratio?
NPC: N = Total non-protein calories/Total of N
total non-protein calories = total calories – protein calorie
1g N = 6.25 g protein
Carbohydrate- 4 kcal/gram
protein – 4 kcal/gram
Lipid – 9 kcal/gram
What is polymeric formulations?
Nutritionally complete, made up of mostly intact nutrients
Whole proteins, carbs from oligo or starch, lipids from veggie oil