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2014, Number 4

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Rev Cub Med Int Emerg 2014; 13 (4)

Evaluación of the nutritional state of the critical patients in theintensive care ward of the hospital

León PDO, Molina RY, Gutiérrez RÁR, Larrondo MH

Language: Spanish
References: 40
Page: 374-387
PDF size: 200.82 Kb.


ABSTRACT

Introduction: The frequency of malnutrition in the wards of therapy is elevated and oscillates between 30-50% of the admissions. In order to know this state it is necessary to apply a group of variables in which four indicators are used: dietary, antropometrical, biochemical and immunologic with diagnoses aims, presage and of monitoring.
Objectives: Evaluating the nutritional state of the critical patients in the first 48 hours of their reception in the ward.
Method: They were applied the variables age, sex, stay, state of the discharged patient, necessity of mechanical ventilation, origin, circumference of the arm and the calf, albumin, triacilglicerids, cholesterol, creatinine, total count down of limphocytes. For the statistical analysis, they were obtained absolute and relatives values expressed in percentages, arithmetic half and standard deviation of the half. The test of square [ji] was applied (p= 5%).
Results: The mortality of the sample was elevated and it is related with the type of patients that are received; a high percentage of them required the use of artificial ventilation. It was found hipoalbuminemy, hipocholesterolemy, and limphopeny in an elevated group of the patients, like biochemical variables, while the antropometrical circumference variable of the calf was the most representative in order to evaluate the nutritional state of the critical patient. It was not demonstrated association of the nutritional variable with the state of the discharged patient.
Conclusions: The variables of greater utility in the critical patient are the circumference of the leg, albumin, excretion of nitrogen, cholesterol and total count down of limphocytes; it was not found association of them with the state of the discharged patient.


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