Observed appetite and nutrient intake three months after ICU discharge

Chapple, Lee‐anne S.; Weinel, Luke M; Abdelhamid, Yasmine Ali; Summers, Matthew J.; Nguyen, T.; Kar, Palash; Lange, Kylie; Chapman, Marianne J.; Deane, Adam M.

doi:10.1016/j.clnu.2018.05.002

Cited by 20 publications

(27 citation statements)

References 24 publications

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“…Chapple et al 9 investigated the nutrition intake of 51 ICU survivors 3 months after ICU discharge compared with healthy controls. The ICU survivors had significantly lower calorie intake compared with healthy controls (1876 vs 2291 kcal, P = .021) 9 . Additionally, 71% of the ICU survivors reported that their appetite was lower than prior to ICU admission 9 …”

Section: Literature Reviewmentioning

confidence: 99%

“…However, there are no guidelines addressing the nutrition needs of patients following intensive care unit (ICU) discharge. Poor nutrition intake often continues after ICU discharge because of barriers such as anorexia, weakness, depression, anxiety, and delirium, which may lead to further declines in nutrition status 6–10 . The need for ongoing nutrition care to promote nutrition rehabilitation and to optimize outcomes in this patient population has been increasingly recognized, particularly for patients who are malnourished 11 …”

Section: Introduction and Statement Of Purposementioning

confidence: 99%

See 1 more Smart Citation

Medical nutrition therapy for patients with malnutrition post–intensive care unit discharge: A case report of recovery from coronavirus disease 2019 (COVID‐19)

Burslem

Parker

2021

Nut in Clin Prac

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Patients discharged from an intensive care unit (ICU) are frequently malnourished and experience ongoing inadequate nutrition intake because of a variety of barriers, which may lead to further declines in nutrition status. The coronavirus disease 2019 (COVID-19) pandemic has drawn increased awareness to this vulnerable patient population and the importance of nutrition rehabilitation to promote optimal recovery from acute illness. Despite this, there are no formal guidelines addressing medical nutrition therapy during the post-ICU recovery phase. This review provides an overview of the nutrition management of patients during the post-ICU recovery phase with a specific focus on COVID-19. A case study will demonstrate how medical nutrition therapy improved the nutrition status and quality of life for a patient who became severely malnourished after a prolonged hospitalization for COVID-19.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introduction and Statement Of Purposementioning

confidence: 99%

Medical nutrition therapy for patients with malnutrition post–intensive care unit discharge: A case report of recovery from coronavirus disease 2019 (COVID‐19)

Burslem

Parker

2021

Nut in Clin Prac

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“…[23][24][25] Oral feeding is a real challenge in ICUs. 12 The barriers to food intakes are numerous 26,27 and related to illness effects (such as anorexia, 28,29 changes in the perception of food taste, 30 and disturbed gastrointestinal function 31 ), eating difficulties, and organizational processes. 32 If regular and disease-specific diets are generally prepared to cover 100% of the daily energy requirements (as demonstrated by the present simulation), they provide on average only 0.8 g/kg/d protein.…”

Section: Discussionmentioning

confidence: 99%

“…The proportion of completely autonomous patients in the OF group was not significantly different from the 2 other groups: 26% (6 of 23), 21% (5 of 24), and 17% (6 of 35), respectively, (P = .713). Yet, OF patients had a significantly lower SAPS II score (33 [27][28][29][30][31][32][33][34][35][36][37][38][39]) than the OEP and EPN groups (48.5 [29.3-57.5] and 41 , respectively, [P = .004]). These OF patients also had a significantly shorter ICU LOS compared with other groups (P < .0001): 8 (7-9.8) days vs 15 (8.7-19.2) days and 15 (12-24.7) days, respectively, for the OEP and EPN groups.…”

Section: Functional Outcomementioning

confidence: 99%

Nutrition During Critical Care: An Audit on Actual Energy and Protein Intakes

Rougier

Preiser

Fadeur

et al. 2020

J Parenter Enteral Nutr

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Introduction: Oral nutrition is delivered frequently in intensive care units (ICUs) but rarely studied. The primary objective of this study was to quantify nutrition intakes in patients exclusively orally fed (OF) and in those receiving medical nutrition solutions or both. Methods: Adults who stayed in a mixed ICU for ≥3 days were studied. Nutrition deficits were calculated as the difference between estimated energy or protein targets (determined by weight-based formulas) and actual intakes (recorded on a daily basis by nurses). Total volumes of enteral or parenteral nutrition solutions, propofol, and glucose infused over 24 hours were collected and energy and protein amounts were calculated. In OF patients, food intake at each meal (breakfast, lunch, and dinner) was estimated using the "one-quarter portion" method. Results: Among the 289 included patients aged 67 (57-75.5) years, 253 were fed and received, on average, 14.3 (7.8-19) kcal/kg/d and 0.53 (0.27-0.8) g/kg/d protein. In OF patients (n = 126), intakes were 9.7 (5.8-19) kcal/kg/d and 0.35 (0.17-0.57) g/kg/d protein. In the subset of OF patients with ICU stay ≥ 7 days (n = 37), respectively, 51% and 94% never received ≥80% of their energy and protein targets. Conclusion: Nutrition intakes were lower by oral feeding compared with other exclusive or combined medical nutrition. Compared with the prescribed amounts, the deficit was larger for proteins than for energy.

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“…Appetite is commonly reduced, from early during critical illness, to at least 3 months after discharge [ 34 , 35 ]. A relationship between nutritional intakes and levels of gut released peptides has been described.…”

Section: Strategies To Optimize Oral Nutrition During and After Crmentioning

confidence: 99%

Oral Nutrition during and after Critical Illness: SPICES for Quality of Care!

et al. 2020

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Malnutrition is associated to poor outcomes in critically ill patients. Oral nutrition is the route of feeding in less than half of the patients during the intensive care unit (ICU) stay and in the majority of ICU survivors. There are growing data indicating that insufficient and/or inadequate intakes in macronutrients and micronutrients are prevalent within these populations. The present narrative review focuses on barriers to food intakes and considers the different points that should be addressed in order to optimize oral intakes, both during and after ICU stay. They are gathered in the SPICES concept, which should help ICU teams improve the quality of nutrition care following 5 themes: swallowing disorders screening and management, patient global status overview, involvement of dieticians and nutritionists, clinical evaluation of nutritional intakes and outcomes, and finally, supplementation in macro-or micronutrients.

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Observed appetite and nutrient intake three months after ICU discharge

Cited by 20 publications

References 24 publications

Medical nutrition therapy for patients with malnutrition post–intensive care unit discharge: A case report of recovery from coronavirus disease 2019 (COVID‐19)

Medical nutrition therapy for patients with malnutrition post–intensive care unit discharge: A case report of recovery from coronavirus disease 2019 (COVID‐19)

Nutrition During Critical Care: An Audit on Actual Energy and Protein Intakes

Oral Nutrition during and after Critical Illness: SPICES for Quality of Care!

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