Patient Data
Age Shape
Sex Weight
Body Length
Illness Factor
Fever/Hypothermia
 
Nutrition Settings
Oral Nutrition
Enteral Nutrition max. Rate
 
Requirements
Weight  kg
Requirements  kcal/d
  Supply absolute Supply relative Options
Protein  g/d  g/kg×d
Carbohydrates  g/d  g/kg×d
Fat  g/d  g/kg×d
Energy  kcal/d  kcal/kg×d
 
Supply Rates
Level TPN 1 2 3 4
Enteral Rate ml/h
Water Quota ml/h
Portions per Day × 4h
Amino Acids 10% ml/h
Glucose 40% ml/h
Lipid 20% ml/h