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Identifying Critically-ill Patients With COVID-19 Who Will Benefit Most From Nutrition Support Therapy: Validation of the NUTRIC Nutritional Risk Assessment Tool

NCT04274322 · Status: UNKNOWN · Type: OBSERVATIONAL · Enrollment: 117

Last updated 2020-04-08

No results posted yet for this study

Summary

There was an interaction between mortality, nutritional intake and the Nutrition Risk in Critically ill (NUTRIC) score suggesting that those with higher NUTRIC scores benefited the most from increasing nutritional intake. Yet limited data were in Chinese patients. The current outbreak of novel coronavirus, named COVID-19, was first reported from Wuhan, China on Dec ember 31 , 2019. There are about 16% patients need ICU admission. The objective of this study is to validation of the "NUTRIC" nutritional risk assessment tool in Chinese ICU patients diagnosed as COVID-19.

Conditions

  • Critically Ill
  • Coronavirus Infections

Interventions

OTHER

Nutrition support

Calories and proteins are given to patients by using ways as parenteral nutriton, enteral nutrition, oral nutrition supplement

Sponsors & Collaborators

  • School of Pharmaceutical Sciences, Peking University, Beijing, China

    collaborator UNKNOWN

  • Department of Medicine, Queen's University, Kingston, Ontario, Canada

    collaborator UNKNOWN

  • Peking University Third Hospital

    lead OTHER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2020-02-19
Primary Completion
2020-04-04
Completion
2020-07-31

Countries

  • China

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04274322 on ClinicalTrials.gov