Nutrition Assessment in Critically Ill Patients.pptVIP

Nutrition Assessment in Critically Ill Patients Nutrition in Clinical Practice Volume 23 Number 6 December 2008 635-641 Hulya Sungurtekin, MD; Ugur Sungurtekin, MD, FACS, FACRS (Int); Ozlem Oner, MD; and Demet Okke, MD Introduction Critically ill patients ? high risk for malnutrition Malnutrition has been correlated with prolonged hospital stays, nutrition-related complications and other adverse outcomes. Proper nutrition treatment may ? the morbidity, mortality, and cost associated with malnutrition. Outcome from nutrition treatments:? improvement in (or prevention of) mental and  physical function deterioration ? reduced number or severity of complications ? accelerated recovery ? reduced consumption of resources (eg, length  of hospital stay) Nutrition assessment A comprehensive evaluation of nutrition status medical history, dietary history, physical examination, anthropometric measurements, and laboratory data A.S.P.E.N. Guidelines A nutrition screening should be a component of the initial evaluation of all patients in ambulatory, hospital, home, or alternate-site care settings. The screen should incorporate objective data such as height, weight, weight change, primary diagnosis, and presence of comorbidities. Veterans Administration Cooperative Group study of perioperative parenteral nutrition using serum albumin level and the ratio of current weight to usual weight successfully stratifies operative morbidity and mortality uses markers of the inflammatory response in combination with nutrition assessment parameters predict infectious complications and death evaluates abnormalities in food intake, digestion and absorption, strength and activity, and body composition developed by Detsky et al predicts nutrition-related complications in certain populations, such as? surgical patients? trauma good sensitivity and specificity Its applicability to critically ill patients? Its role in the assessment of responses to nutrition support? Materia