Manajemen Nutrisi pada Pasien ICU yang Menjalani Prosedur Esofagektomi

  • Untung Widodo Departemen Anestesiologi dan Terapi Intensif, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
  • Akhmad Yun Jufan Departemen Anestesiologi dan Terapi Intensif, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
  • Olga Elenska Adrin Departemen Anestesiologi dan Terapi Intensif, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
Keywords: anesthesia, enteral nutrition, esophagectomy, ICU, intensive care, nutrition, parenteral nutrition

Abstract

Patients in intensive care are generally exposed to catabolic stress with complications that increase morbidity and mortality, and affect the length of stay in the intensive care unit. Optimal nutritional management can help enhance the metabolic response to stress, prevent oxidative cellular injury, and modulate the immune response. We reported a 30 years old male underwent an esophagectomy procedure due to esophageal tumor. After the third day of surgery the patient was given enteral nutrition, there was a brownish residue in the nasogastric tube, in exchange of this condition, parenteral nutrition was given until the tenth day of intensive care. Enteral nutrition was continued on the tenth day of care until the patient transferred to the ward on the thirteenth day in the intensive care unit.

Published
2023-05-27
How to Cite
Widodo, U., Jufan, A. Y., & Adrin, O. E. (2023). Manajemen Nutrisi pada Pasien ICU yang Menjalani Prosedur Esofagektomi. Jurnal Komplikasi Anestesi, 10(2), 33-42. https://doi.org/10.22146/jka.v10i2.8297

Most read articles by the same author(s)

1 2 3 4 > >>