医院食品供应对管理营养不良的重要性

IF 0.8 Q4 NUTRITION & DIETETICS

South African Journal of Clinical Nutrition Pub Date : 2022-11-29 DOI:10.1080/16070658.2022.2147660

R. Blaauw

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引用次数: 0

摘要

关于全球成年住院病人营养不良发生率的数据在23-55%之间。南非的数据很少，但往往处于范围的高端。来自东开普省的一项研究报告，使用MUST(营养不良普遍筛查工具)高危人群，患病率为48.2%。利用2002年营养风险筛查工具确定有营养不良风险的参与者，南非三所学术医院的患病率为53.7%。根据全球营养不良领导倡议(GLIM)的标准，豪登省最近的一项研究报告营养不良发生率为56.8%。由于营养不良与住院时间较长、并发症较多、再入院人数增加和死亡率较高有关，因此及早发现和适当管理营养不良至关重要。

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Importance of hospital food supply to manage malnutrition

Data on the prevalence of malnutrition amongst adult hospitalised patients globally range between 23–55%. South African data is scarce but tend to be on the higher end of the range. A study from the Eastern Cape province reported a prevalence of 48.2%, using the MUST (Malnutrition Universal Screening Tool) high-risk group. Using the Nutrition Risk Screening2002 tool to identify participants at-risk of malnutrition, a prevalence of 53.7% were reported for three academic hospitals in South Africa. A recent study from Gauteng province reported a malnutrition prevalence of 56.8%, using the Global Leadership Initiative on Malnutrition (GLIM) criteria. As malnutrition is associated with longer length of hospital stay, more complications, increased re-admissions and greater mortality, early identification and appropriate management of malnutrition is crucial.

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来源期刊

South African Journal of Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

2.50

自引率

9.10%

发文量

期刊介绍： 1.The Journal accepts articles from all basic and applied areas of dietetics and human nutrition, including clinical nutrition, community nutrition, food science, food policy, food service management, nutrition policy and public health nutrition. 2.The Journal has a broad interpretation of the field of nutrition and recognizes that there are many factors that determine nutritional status and that need to be the subject of scientific investigation and reported in the Journal. 3.The Journal seeks to serve a broad readership and to provide information that will be useful to the scientific community, the academic community, government and non-government stakeholders in the nutrition field, policy makers and industry.