Nutrition care-related practices and factors affecting nutritional intakes in hospital patients at risk of pressure ulcers

Background Malnutrition is common in hospitals and is a risk factor for pressure ulcers. Nutrition care practices relating to the identification and treatment of malnutrition have not been assessed in patients at risk of pressure ulcers. The present study describes nutrition care practices and facto...

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Bibliographic Details
Published in:Journal of human nutrition and dietetics 2015-08, Vol.28 (4), p.357-365
Main Authors: Roberts, S., Chaboyer, W., Desbrow, B.
Format: Article
Language:English
Subjects:
Aged
Aged, 80 and over
Body Mass Index
Diet
Dietetics
Eating
Hospitalization
Humans
Length of Stay
Malnutrition - diagnosis
Malnutrition - epidemiology
Malnutrition - prevention & control
Middle Aged
Nutrition
Nutrition Assessment
nutrition care
Nutrition Therapy - methods
Nutritional Status
oral intake
Patient safety
pressure ulcer
Pressure Ulcer - epidemiology
Pressure Ulcer - prevention & control
Queensland - epidemiology
Risk Factors
Ulcers
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Summary:Background Malnutrition is common in hospitals and is a risk factor for pressure ulcers. Nutrition care practices relating to the identification and treatment of malnutrition have not been assessed in patients at risk of pressure ulcers. The present study describes nutrition care practices and factors affecting nutritional intakes in this patient group. Methods The study was conducted in four wards at two hospitals in Queensland, Australia. Adult patients at risk of pressure ulcers as a result of restricted mobility were observed for 24 h to determine their daily oral intake and practices such as nutrition screening, documentation and intervention. Independent samples t‐tests and chi‐squared tests were used to analyse dietary intake and nutrition care‐related data. Predictors of receiving a dietitian referral were identified using logistic regression analyses. Results Two hundred and forty‐one patients participated in the present study. The observed nutritional screening rate was 59% (142 patients). Weight and height were documented in 71% and 34% of cases. Sixty‐nine patients (29%) received a dietitian referral. Predictors of receiving a dietitian referral included lower body mass index and longer length of stay. On average, patients consumed 73% and 72% of the energy and protein provided, respectively. Between 22% and 38% of patients consumed
ISSN:0952-3871
1365-277X
DOI:10.1111/jhn.12258