Nutrition care practice patterns for patients with COVID-19-A preliminary report.

IF 4.1

JPEN. Journal of parenteral and enteral nutrition Pub Date : 2021-11-01 Epub Date: 2021-04-22 DOI:10.1002/jpen.2106

Velarie Ansu, Constantina Papoutsakis, Nana Gletsu-Miller, Lisa A Spence, Kathryn Kelley, Lindsay Woodcock, Taylor C Wallace, Alison Steiber

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引用次数: 9

Abstract

Background: Severe acute respiratory syndrome coronavirus 2 is a respiratory virus that poses risks to the nutrition status and survival of infected patients, yet there is paucity of data to inform evidence-based quality care.

Methods: We collected data on the nutrition care provided to patients with coronavirus disease 2019 (COVID-19) by registered dietitian nutritionists (RDNs).

Results: Hospitalized COVID-19 patients (N = 101) in this cohort were older adults and had elevated body mass index. The most frequent nutrition problems were inadequate oral intake (46.7%), inadequate energy intake (18.9%), and malnutrition (18.4%). These problems were managed predominantly with enteral nutrition, food supplements, and multivitamin-multimineral supplement therapy. Over 90% of documented problems required a follow-up.

Conclusion: This data set is the first of its kind to report on the types of nutrition diagnoses and interventions for COVID-19 cases used by RDNs and highlights the need for increased and continued nutrition care.

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COVID-19-A患者营养护理实践模式初步报告。

背景:严重急性呼吸综合征冠状病毒2是一种呼吸道病毒，对感染患者的营养状况和生存构成风险，但缺乏数据为循证优质护理提供依据。方法:收集注册营养师(rdn)对2019冠状病毒病(COVID-19)患者的营养护理数据。结果:该队列中住院的COVID-19患者(N = 101)为老年人，体重指数升高。最常见的营养问题是口服摄入不足(46.7%)、能量摄入不足(18.9%)和营养不良(18.4%)。这些问题主要通过肠内营养、食物补充剂和多种维生素-多种矿物质补充剂治疗来解决。超过90%的记录在案的问题需要随访。结论:该数据集首次报告了rdn使用的COVID-19病例营养诊断和干预措施类型，并强调了增加和持续营养护理的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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JPEN. Journal of parenteral and enteral nutrition

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