作者：
Lauren E.,Tweel [1]
;
Charlene,Compher [2]
;
Danielle E.,Bear [3]
;
Pedro,Gutierrez-Castrellon [4]
;
Susannah K.,Leaver [5]
;
Kristen,MacEachern [6]
;
Luis,Ortiz-Reyes [7]
;
Lakhani,Pooja [8]
;
Angélica,León [9]
;
Courtney,Wedemire [10]
;
Zheng Yii,Lee [11]
;
Andrew G.,Day [12]
;
Daren K.,Heyland [13]
作者单位：
Departments of Critical Care and Clinical Nutrition, Mount Sinai Hospital, Toronto, ON, Canada.
[1]
Clinical Evaluation Research Unit, Department of Critical Care Medicine, Queen’s University
[2]
Department of Dietetics, Apollo Hospitals Enterprises Ltd, Navi Mumbai, Mumbai, India.
[3]
Department of Clinical Nutrition, Hospital General Dr. Manuel Gea González, Mexico City, Mexico.
[4]
Department of Dietitian Services, Abbotsford Regional Hospital, Abbotsford, BC, Canada.
[5]
Department of Anaesthesiology, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia.
[6]
Kingston Health Science Centre Research Institute, Kingston, ON, Canada.
[7]
Department of Critical Care Medicine, St George’s University Hospitals NHS Foundation Trust, London
[8]
Department of Critical Care Medicine, Queen’s University, Kingston, ON, Canada.
[9]
Clinical and Preventive Nutrition Sciences, Rutgers University, School of Health Professions, New
[10]
Department of Biobehavioral Health Science, University of Pennsylvania, School of Nursing
[11]
Department of Nutrition and Dietetics, Guy’s and St Thomas’ NHS Foundation Trust, London, United
[12]
Department of Biomedical Research, Center for Translational Research, Hospital GEA, Mexico City
[13]
发布时间
2024-05-10
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