Muscle Wasting in Critically Ill

The goal of this clinical trial is to study how whole-body electrical stimulation combined with amino acid intake affects muscle health in ventilated ICU patients. The main questions to answer are: * Does electrostimulation improve the balance of muscle protein in ICU patients? * Does combining electrostimulation with amino acid help build muscle and prevent muscle loss? Researchers will compare three groups of patients: 1. Sham electrostimulation (no current applied) + the standard nutrition 2. Electrostimulation + the standard nutrition 3. Electrostimulation + a 20g amino acid bolus Participants will: * Receive either real or sham electrostimulation * Get their standard nutrition or a 20g amino acid bolus * Have marked amino acids given through an IV * Have blood samples taken to measure the amino acids and glucose in the blood * Undergo ultrasound of the upper arm to measure the blood flow

The goal of this study is to find out how muscle wasting in the mouth and throat affects swallowing (dysphagia) in adults who are critically ill and being treated in intensive care units. The main aims of this research study are to understand: how much and how quickly the oral and suprahyoid muscles waste in critically ill participants, and whether muscle wasting causes problems with swallowing. The investigators will compare critically ill participants with non-critically ill participants to determine if muscle wasting is linked to swallowing problems. In this study, participants will have the size and strength of their mouth and throat muscles measured at four different times during their critical care admission and hospital stay. Tests will also be performed to check how well and how safely participants can swallow. Tongue strength will be measured, and participants will answer questions about their experience with swallowing and eating using patient-reported outcome measures. This study may help identify better ways to diagnose and treat swallowing problems in people who are critically ill, to support safe eating and drinking and promote faster recovery.