Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study
Background: In this study, a report of dietitian-led nutrition interventions for patients with COVID-19 during ICU and ward-based rehabilitation is provided. As knowledge of COVID-19 and its medical treatments evolved through the course of the pandemic, dietetic-led interventions were compared betwe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/5/1062 |
| _version_ | 1797474195363332096 |
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| author | Ella Terblanche Jessica Hills Edie Russell Rhiannon Lewis Louise Rose |
| author_facet | Ella Terblanche Jessica Hills Edie Russell Rhiannon Lewis Louise Rose |
| author_sort | Ella Terblanche |
| collection | DOAJ |
| description | Background: In this study, a report of dietitian-led nutrition interventions for patients with COVID-19 during ICU and ward-based rehabilitation is provided. As knowledge of COVID-19 and its medical treatments evolved through the course of the pandemic, dietetic-led interventions were compared between surge 1 (S1) and surge 2 (S2). Methods: A prospective observational study was conducted of patients admitted to the ICU service in a large academic hospital (London, UK). Clinical and nutrition data were collected during the first surge (March–June 2020; <i>n</i> = 200) and the second surge (November 2020–March 2021; <i>n</i> = 253) of COVID-19. Results: A total of 453 patients were recruited. All required individualized dietetic-led interventions during ICU admission as the ICU nutrition protocol did not meet nutritional needs. Feed adjustments for deranged renal function (<i>p</i> = 0.001) and propofol calories (<i>p</i> = 0.001) were more common in S1, whereas adjustment for gastrointestinal dysfunction was more common in S2 (<i>p</i> = 0.001). One-third of all patients were malnourished on ICU admission, and all lost weight in ICU, with a mean (SD) total percentage loss of 8.8% (6.9%). Further weight loss was prevented over the remaining hospital stay with continued dietetic-led interventions. Conclusions: COVID-19 patients have complex nutritional needs due to malnutrition on admission and ongoing weight loss. Disease complexity and evolving nature of medical management required multifaceted dietetic-led nutritional strategies, which differed between surges. |
| first_indexed | 2024-03-09T20:26:42Z |
| format | Article |
| id | doaj.art-e8d42a4ccb3d419a87e177b3cf7ff57d |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T20:26:42Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-e8d42a4ccb3d419a87e177b3cf7ff57d2023-11-23T23:33:56ZengMDPI AGNutrients2072-66432022-03-01145106210.3390/nu14051062Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational StudyElla Terblanche0Jessica Hills1Edie Russell2Rhiannon Lewis3Louise Rose4Dietetics Department, St Georges University Hospitals NHS Foundation Trust, London SE1 8WA, UKDietetics Department, St Georges University Hospitals NHS Foundation Trust, London SE1 8WA, UKDietetics Department, St Georges University Hospitals NHS Foundation Trust, London SE1 8WA, UKDietetics Department, St Georges University Hospitals NHS Foundation Trust, London SE1 8WA, UKFlorence Nightingale Faculty of Nursing, Midwifery and Palliative Care, King’s College London, London WC2R 2LS, UKBackground: In this study, a report of dietitian-led nutrition interventions for patients with COVID-19 during ICU and ward-based rehabilitation is provided. As knowledge of COVID-19 and its medical treatments evolved through the course of the pandemic, dietetic-led interventions were compared between surge 1 (S1) and surge 2 (S2). Methods: A prospective observational study was conducted of patients admitted to the ICU service in a large academic hospital (London, UK). Clinical and nutrition data were collected during the first surge (March–June 2020; <i>n</i> = 200) and the second surge (November 2020–March 2021; <i>n</i> = 253) of COVID-19. Results: A total of 453 patients were recruited. All required individualized dietetic-led interventions during ICU admission as the ICU nutrition protocol did not meet nutritional needs. Feed adjustments for deranged renal function (<i>p</i> = 0.001) and propofol calories (<i>p</i> = 0.001) were more common in S1, whereas adjustment for gastrointestinal dysfunction was more common in S2 (<i>p</i> = 0.001). One-third of all patients were malnourished on ICU admission, and all lost weight in ICU, with a mean (SD) total percentage loss of 8.8% (6.9%). Further weight loss was prevented over the remaining hospital stay with continued dietetic-led interventions. Conclusions: COVID-19 patients have complex nutritional needs due to malnutrition on admission and ongoing weight loss. Disease complexity and evolving nature of medical management required multifaceted dietetic-led nutritional strategies, which differed between surges.https://www.mdpi.com/2072-6643/14/5/1062COVID-19intensive caredietitian/dieticiannutritionmalnutritionweight loss |
| spellingShingle | Ella Terblanche Jessica Hills Edie Russell Rhiannon Lewis Louise Rose Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study Nutrients COVID-19 intensive care dietitian/dietician nutrition malnutrition weight loss |
| title | Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study |
| title_full | Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study |
| title_fullStr | Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study |
| title_full_unstemmed | Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study |
| title_short | Dietetic-Led Nutrition Interventions in Patients with COVID-19 during Intensive Care and Ward-Based Rehabilitation: A Single-Center Observational Study |
| title_sort | dietetic led nutrition interventions in patients with covid 19 during intensive care and ward based rehabilitation a single center observational study |
| topic | COVID-19 intensive care dietitian/dietician nutrition malnutrition weight loss |
| url | https://www.mdpi.com/2072-6643/14/5/1062 |
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