000165431 001__ 165431 000165431 005__ 20260108143204.0 000165431 0247_ $$2doi$$a10.1590/S0212-16112011000800004 000165431 0248_ $$2sideral$$a118428 000165431 037__ $$aART-2011-118428 000165431 041__ $$aeng 000165431 100__ $$aBonet Saris, A. 000165431 245__ $$aGuidelines for specialized nutritional and metabolic support in the critically- ill patient. Update. Consensus SEMICYUC-SENPE: Macronutrient and micronutrient requirements. 000165431 260__ $$c2011 000165431 5060_ $$aAccess copy available to the general public$$fUnrestricted 000165431 5203_ $$aEnergy requirements are altered in critically-ill patients and are influenced by the clinical situation, treatment, and phase of the process. Therefore, the most appropriate method to calculate calorie intake is indirect calorimetry. In the absence of this technique, fixed calorie intake (between 25 and 35 kcal/kg/day) or predictive equations such as the Penn State formula can be used to obtain a more accurate evaluation of metabolic rate. Carbohydrate administration should be limited to a maximum of 4 g/kg/day and a minimum of 2 g/kg/day. Plasma glycemia should be controlled to avoid hyperglycemia. Fat intake should be between 1 and 1.5 g/kg/day. The recommended protein intake is 1-1.5 g/kg/day but can vary according to the patient's clinical status. Particular attention should be paid to micronutrient intake. Consensus is lacking on micronutrient requirements. Some vitamins (A, B, C, E) are highly important in critically-ill patients, especially those undergoing continuous renal replacement techniques, patients with severe burns and alcoholics, although the specific requirements in each of these types of patient have not yet been established. Energy and protein intake in critically-ill patients is complex, since both clinical factors and the stage of the process must be taken into account. The first step is to calculate each patient's energy requirements and then proceed to distribute calorie intake among its three components: proteins, carbohydrates and fat. Micronutrient requirements must also be considered. 000165431 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-sa$$uhttps://creativecommons.org/licenses/by-nc-sa/4.0/deed.es 000165431 590__ $$a1.12$$b2011 000165431 591__ $$aNUTRITION & DIETETICS$$b57 / 73 = 0.781$$c2011$$dQ4$$eT3 000165431 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000165431 700__ $$aMárquez Vácaro, JA. 000165431 700__ $$0(orcid)0000-0002-8068-5016$$aSerón Arbeloa, C.$$uUniversidad de Zaragoza 000165431 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina 000165431 773__ $$g26, Supl 2 (2011), 16 - 20$$pNutr. hosp.$$tNutricion Hospitalaria$$x0212-1611 000165431 8564_ $$s397901$$uhttps://zaguan.unizar.es/record/165431/files/texto_completo.pdf$$yVersión publicada 000165431 8564_ $$s2151497$$uhttps://zaguan.unizar.es/record/165431/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000165431 909CO $$ooai:zaguan.unizar.es:165431$$particulos$$pdriver 000165431 951__ $$a2026-01-08-14:10:30 000165431 980__ $$aARTICLE