Evaluation of Nutrition Risk and Its Association With Mortality Risk in Severely and Critically Ill COVID‐19 Patients

Author:

Zhao Xiaobo1,Li Yan2,Ge Yanyan2,Shi Yuxin2,Lv Ping2,Zhang Jianchu3,Fu Gui1,Zhou Yanfen1,Jiang Ke4,Lin Nengxing5,Bai Tao6,Jin Runming1,Wu Yuanjue7,Yang Xuefeng2ORCID,Li Xin1

Affiliation:

1. Department of Paediatrics, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

2. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei P. R. China

3. Department of Respiratory and Critical Care Medicine, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

4. Department of Thoracic Surgery, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

5. Department of Dermatology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

6. Department of Gastroenterology, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

7. Department of Clinical Nutrition, Union Hospital, Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei Province P. R. China

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

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