This document discusses nutrition support for surgical patients, including enteral and parenteral nutrition. It outlines the goals of nutritional support as preventing catabolism, meeting energy requirements, and aiding tissue repair. Methods for estimating caloric and protein requirements are provided. The advantages of enteral over parenteral nutrition are described. Complications and their management for both enteral and parenteral nutrition are covered. Specific nutrients important for immune function, such as arginine, glutamine, and omega-3 fatty acids, are also discussed.