A recent study suggests use of an intensive care unit dietician could improve hospital length of stay for critically ill patients who are at high risk of malnutrition, according to research published in Critical Care Medicine.
For their study, researchers conducted an interventional study at a university hospital. The intervention consisted of a two-step program: bottom-up implementation of feeding guidelines and use of an ICU dietitian. The program was carried out for 5,800 intensive care unit days.
The researchers concluded the program successfully improved patients' nutrition, which ultimately reduced hospital length of stay and increased "overall early energy balance."
For their study, researchers conducted an interventional study at a university hospital. The intervention consisted of a two-step program: bottom-up implementation of feeding guidelines and use of an ICU dietitian. The program was carried out for 5,800 intensive care unit days.
The researchers concluded the program successfully improved patients' nutrition, which ultimately reduced hospital length of stay and increased "overall early energy balance."
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