MANAGING the nutritional needs of critically ill patients is crucial in improving the chances of survival and medical professionals who attended a recent workshop organised by the Intensive Care Section of the Malaysian Society of Anaesthesiologists were given new insights into ensuring improved delivery to increase the odds.
The workshop on Nutrition Strategy for Critically Ill Patients: from Pathophysiology to Clinical Application was supported by Nestlé HealthCare Nutrition and attracted anaesthetists, surgeons, dieticians and Intensive Care Units (ICU) caregivers.