THE RELATIONSHIP BETWEEN THE NUTRITIONAL STATUS OF SURGICAL PATIENTS AND THEIR CLINICAL CHARACTERISTICS
Keywords:
nutritional status, patients, diet, enteral nutrition, parenteral nutritionAbstract
The purpose of this study was to trace the nutritional profile of patients who have undergone surgery and to relate it with the patient 's clinical characteristics. This research consisted of 239 surgical patients - 131 males (54.8%) and 108 females (45.2%), whose average ages were 52 18 years and 47 ± 17 years, respectively. A special protocol was set up for this study. The Body Mass Index, the Triceps Skinfold Thickness and the Brachial Circumference were used to analyze the nutritional status and information on food intake was provided from the patient 's habitual diet. The program Epi Info 6.0 version was used to analyze the data obtained. The results indicated that the most common diseases were: vasculopathies (13.4%), diseases of the pancreas and bile ducts (ll. 70/0), neoplasms of the digestive system (10.5%), neoplasms of the head and neck (10.0%). The most common gastrointestinal disorders were nausea and vomiting (42.7%). Class 11 and 111 malnourished patients remained hospitalized for a longer period; however, the average Body Mass Index (kg/m2) for both sexes was within the normal limits -for males (22.5 ± 4.7) and for females (25.6 ± 5.3). Regarding the nutritional status of the patients, 2.7% of class 111 malnourished patients received parenteral nutrition and enteral nutrition was provided for 10.8% of class 111 malnourished patients, 4.7% of eutrophic patients, 4.0% of class I obese patients. It was concluded that malnourished patients needed a longer period of hospitalization and therefore immediate nutritional intervention was absolutely necessary. This means that a nutritional diagnosis should be performed before surgery so that a decision could be taken on the need for nutritional support.
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