| Autor: |
Rudzińska A; Department of Internal Medicine and Gerontology, Centre for Innovative Medical Education, Faculty of Medicine, Jagiellonian University Medical College, Kraków, Poland., Wójcik P; Faculty of Medicine, Jagiellonian University Medical College, Kraków, Poland., Gryglewska B; Department of Internal Medicine and Gerontology, Centre for Innovative Medical Education, Faculty of Medicine, Jagiellonian University Medical College, Kraków, Poland., Gąsowski J; Department of Internal Medicine and Gerontology, Centre for Innovative Medical Education, Faculty of Medicine, Jagiellonian University Medical College, Kraków, Poland., Piotrowicz K; Department of Internal Medicine and Gerontology, Centre for Innovative Medical Education, Faculty of Medicine, Jagiellonian University Medical College, Kraków, Poland. karolina.piotrowicz@uj.edu.pl. |
| Abstrakt: |
I n t r o d u c t i o n: Despite increased awareness of malnutrition and improved nutrition-related policies, there are still cases of deterioration of nutritional status during hospitalisation. NutritionDay is an audit organised by the European Society for Clinical Nutrition and Metabolism (ESPEN), the Medical University of Vienna and the Friedrich-Alexander University Erlangen-Nürnberg (FAU) to prevent the onset of malnutrition and to improve hospital policies to deal with this problem. The aim of the study was to analyse the results of the audit with regard to factors that may contribute to the deterioration of a patients' nutritional status in hospital setting. Materials and Methods: This cross-sectional study was performed in a tertiary teaching hospital and was part of an international audit. The questionnaires used were provided by the nutritionDay office, and included information on weight loss, patients' appetite, dietary restrictions, food intake and reasons for food rejection during hospital stay. R e s u l t s: Of the examined patients, 61% reported weight loss prior to the current hospital stay. We identified 25 patients who did not consume a whole portion of their main meal on the day the audit took place. Approximately 17% of the patients' complaints could be resolved within a hospital ward. C o n c l u s i o n s: Hospital patients often eat less than a standard meal portion. Identifying the reasons for meal rejection may be helpful for development of standards for nutritional care in the hospitals. |
