Anaya PR, Bolio GA, Ruy-Díaz RJA, Arenas MH, Carrasco RJA, Tapia JJ, Ocampo GS, Díaz PGJI, Flores VJA, Galindo ML, García RA, Hernández AJC, Mijares GJM, Rueda TB, Athié AAJ

Language: Spanish
References: 22
Page: 26-33
PDF size: 156.67 Kb.

ABSTRACT

Background: Undergraduate and postgraduate courses in our country lack adequate curricula on key nutritional issues considered fundamental for the hospitalized patient. Thus, patients at nutritional risk are not assessed; neither perioperative nutritional support is timely indicated. Long fasting periods are, in many occasions, the routine for many surgical services. The need rises as to review the most recent advances on perioperative nutrition by a national health group of professionals (Cancun Group) dedicated to nutritional therapy in teaching, work, health direction and national leader academic organization scenarios. The purpose was to present and analysis and consensus proposals by the Group on nutritional Management in the perioperative period.
Discussion: The interest of the professionals integrating this consensus is that the knowledge of these basic aspects is used more frequently by surgical specialists along our country. This is because it is well known that an adequate and time nutrition support to the correct patient should reduce length of stay, diminish the complications and lower hospitalization costs.
Conclusion: This paper summarizes the discussion the Cancun Group had during the consensus and gives the basic concepts to deliver an adequate nutritional support in the surgical patient. We believe this should be a good tool for any surgeon at any institution.

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