| Original language | English |
|---|---|
| Pages (from-to) | 662-663 |
| Number of pages | 2 |
| Journal | Critical Care Medicine |
| Volume | 40 |
| Issue number | 2 |
| DOIs | |
| State | Published - Feb 2012 |
| Externally published | Yes |
Keywords
- critical care
- mortality
- nutrition
Energy deficit and length of hospital stay can be reduced by a two-step quality improvement of nutrition therapy: The intensive care unit dietitian can make the difference
*Corresponding author for this work
Research output: Contribution to journal › Editorial
3
Scopus
citations