H2H营养管理模式.pdfVIP

“H2H” 营养管理模式—— “H2H” 营养管理模式 以老年骨折患者为例来解读以老年骨折患者为例来解读 四川大学华西医院临床营养科 胡胡 雯雯 四川省临床营养质量控制中心 一一、为何提出、为何提出 ““H2H”H2H”营养管理模式营养管理模式 11、、、、住院患者营养不良发生率高住院患者营养不良发生率高住院患者营养不良发生率高住院患者营养不良发生率高 • 1994‐2011  ‐ Under-nutrition 11%~45%. —Malnutrition in healthcare institutions: A review of the prevalence of under- nutrition in hospitals and care homes since 1994 in England. Clinical Nutrition,2014,33(5):829- 835. 22、营养不良者再入院率较高、营养不良者再入院率较高 • GGenerall SSurgery Patiients ‐Malnutrition(10.4%)was one of the most common reasons for readmission —Risk Factors for 30-Day Hospital Readmission among General Surgery Patients. J Am Coll Surg,2012,215(3):322-330. - Malnutrition and its impact on cost of hospitalization, length of stay, readmission and 3-year mortality. Clin Nutr. 2012 ,31(3):345-350. 3333 、、出院后营养不良发生率亦较高出院后营养不良发生率亦较高出院后营养不良发生率亦较高出院后营养不良发生率亦较高 • Rehabilitation settingg– Malnutrition 30%-50%. • Community setting ‐ Malnutrition 10%-30%. —TheThe consequencesconsequences ofof malnutritionmalnutrition followingfollowing dischargedischarge fromfrom rehabilitationrehabilitation to the community: a systematic review of current evidence in older adults. Journal of Human Nutrition and Dietetics,2014,27(2):133-141. •• OutpatientsOutpatients‐1919.66%% ofof patientspatients categorizedcategorized themselvesthemselves asas “atat risk” of malnutrition (9.8% medium, 9.8% high). —Mal