Swati Pandey

Critical care nutrition is my field of interest since my teens.
When I was a teenager, my brother got really sick. Our family went to see three doctors before they received the appropriate diagnosis and treatment. We were at the verge of financial breakdown and were spending huge sum of money on his treatment. . My brother was not able to eat properly, he was literally very weak . As per recommendation, he was admitted to ICU of one of the reputed hospital in Bhopal.

There I realized People are admitted into an intensive care unit when they are so seriously ill that they need intense treatment, constant monitoring and 24-hour nursing care. The length of time people stay in ICU depends on the extent of their illness or injuries - some may recover quickly and others will need to stay in ICU for weeks.
Nutritional for critical care is an important part of successful supportive care and management of disease.Wherever possible a food-first approach should be used, encouraging patients to voluntarily eat a high quality complete diet; this is considered the ideal method for administering nutrition.
There he was healed, and since then, I have wanted to be a health care provider. I want to be able to diagnose illnesses correctly and devise appropriate treatments for patients who are completely dependent on others in ICU. I am trying to fulfill in my role as critical care dietitian and dedicate in giving my best to my patients.
I recognize that ‘one-size fits all’ and ‘set and forget’ approaches to nutrition do not adequately address the complex metabolic, hormonal, and immunological changes that occur with critical illness . It is essential that clinicians understand these processes and the impact on nutrient metabolism.