Summary
A new study by a group in the Philippines found that between 40 and 50 of hospital in-patients are malnourished, and this condition has a great impact on length of hospitalization and recovery rates. The group wants to see better education of health care staffs about the importance of good nutrition, and more attention paid to patient diets during admission.
Original source:
http://www.mb.com.ph/HLTH2005030930056.html
Details
- The survey included patients of all age groups from different medical areas of both government and private hospitals in Manila (Philippine General Hospital), Quezon City (St. Luke's Medical Center), Marikina (Amang Rodriguez Medical Center), Batangas (Mary Mediatrix Medical Center), as well as in Baguio, Cebu and Davao.
- Malnutrition is determined by getting the patient's height and weight converted to Body Mass Index, and is present in those who are underweight, overweight and obese.
- According to PhilSPEN, the alarming problem among patients who are either malnourished before or during their hospital stay, often leads to more health complications.
- This results in prolonged stay in hospitals due to weaker immune and recovery systems, and also possibly lead to death.
- According to the latest survey, even patients from high-income generating families are also at risk of suffering from malnutrition (St. Luke's Medical Center was recorded to have a 48 percent malnutrition rate).
- Through their nutrition drive billed PLANS (Promoting Leadership in Applying Nutrition Support), the group aims to focus on the low awareness of nutrition issues among medical professionals.
- Issues include the lack of clearly defined responsibilities in planning and managing nutritional care in clinics and hospitals and the lack of know-how of proper nutritional practice.
- Established nutrition support groups will make sure of the following in all hospitals and clinics: Screening and assessment of the nutritional state of all admitted patients (through Body Mass Index), develop a nutrition care plan specially among critical care patients (making sure that everyone under their care gets the proper calories and protein requirements), reassessment of progress of individuals under the program (aided by a computerized nutrition support process), and instilling the importance of proper diet and nutrition even after the patient has been discharged.
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