J Clin Nutr.
2015 Apr;7(1):28-34. 10.15747/jcn.2015.7.1.28.
Effects of Nutrition Consultation on Nutritional Status in Critically Ill Surgical Patients
- Affiliations
-
- 1Department of Nutrtion and Dietetics, Inje University Ilsan Paik Hospital, Goyang, Korea.
- 2Department of Surgery, Yonsei University College of Medicine, Seoul, Korea. jakii@yuhs.ac
- 3Department of Clinical Nutrition, Severance Hospital, Yonsei University Health System, Seoul, Korea.
- 4Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University, Seoul, Korea.
- KMID: 2172125
- DOI: http://doi.org/10.15747/jcn.2015.7.1.28
Abstract
- PURPOSE
The aim of this study was to investigate nutritional support status and effects of nutrition consultation in critically ill surgical patients.
METHODS
The medical records of 76 patients, admitted between June 1 and November 30, 2013, were reviewed retrospectively. Patients were divided into 2 groups: the nutrition consultation group (n=17) and the no consultation group (n=59). Patients were also divided into 3 groups: the enteral nutrition (EN) group (n=8), the parenteral nutrition (PN) group (n=25), and the enteral and parenteral mixed nutrition (ENPN) group. Total delivered/required caloric ratio and serum albumin, serum total protein, hemoglobin and other biochemical variables were compared in each group.
RESULTS
Mean daily required and delivered caloric/protein amount were EN group 60.0%, PN group 64.6%, and ENPN group 86.9%. ENPN group showed statistically significant difference when compared with EN group, PN group (P=0.005). When the proportion of patients who were fed more than 75% of the daily required calories was calculated, EN, PN, and ENPN showed 37.5%, 25.0% and 81.8%, respectively. ENPN group were significantly more supplied (P=0.007). Although neither the nutrition consultation group nor the non-consultation group received more than 80% of the daily required calories, the nutrition consultation group received 73% of the daily required calories whereas the no consultation group only received 46% (P=0.007). The total delivered/required protein ratio was approximately 69% of the nutrition consultation group and approximately 42% of the no consultation group (P=0.006).
CONCLUSION
The results of providing nutritional consultation to intensive care unit patients showed an increase in the nutrition support. Nutrition education, continuous monitoring and management for nutritional support by systemic administration of a nutritional support team should be considered in order to achieve effective clinical outcomes in critically ill surgical patients.
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