HN-00720149_Impact of a Nutritionist s Visit on Clinical Outcomes and Medical Costs

Publish Year: 1398
نوع سند: مقاله کنفرانسی
زبان: English
View: 428

نسخه کامل این Paper ارائه نشده است و در دسترس نمی باشد

  • Certificate
  • من نویسنده این مقاله هستم

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این Paper:

شناسه ملی سند علمی:

ICNC03_068

تاریخ نمایه سازی: 12 اسفند 1398

Abstract:

Introduction: Stroke is a major cause of disability resulting in a large economic burden. Numerous rehabilitation interventions, including nutritional interventions have been implemented, to improve neurological functions and overcome its consequences. Nevertheless, majority of stroke patients do not meet estimated average requirements (EAR), which affects response to treatment.Methods: This cross-sectional study carried out in the Neurology ICU ward of Imam-Reza Hospital, Tabriz, from 2016 to 2017 in two six-month periods. In the first 6month, patients were visited by nutrition consultants of food service management unit once during admission. In the next period, patients were visited continuously and uninterruptedly by a nutrition PhD at least once a week. The average length of hospitalization and the number of albumin vials consumed monthly were recorded by Hospital Statistics Center. Number of patients with bed sores and calorie intake were recorded daily.Results: Continuous evaluation and consultation of patients in the second period, decreased the use of albumin vial about 51.1% compared to the first period (P<0.05). The average occupancy rate of hospital beds was also significantly reduced about 3.1 days per month (P<0.05). In addition, the amount of energy intake in regularly visit of patients (1725±126 kcal/day), was significantly higher than the first period (1226±236 kcal/day). Based on the results, regular visits led to a monthly decline of 20 million Rials per 10 hospital beds.Conclusion: It seems that periodic and regular visits by nutritionists can improve ICU hospitalization and reduce hospitalization costs and can play a critical role in reducing malnutrition.

Authors

Mohammad Khalili

Multiple Sclerosis Research Center, Neuroscience institute, Tehran University of Medical Sciences, Tehran, Iran

Mahsa Mahmoudinezhad

Student Research Committee, Department of Nutrition, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran