Abstract:
Back ground: Covid 19 emerged in China’s Wuhan in December, 19 and become reason for legion moralities and economic losses globally at different rate. This change can be the outcome of many factors like health facility, age factor or ethnical. Impaired immune response is the key factor to catch the respiratory virus. Improved nutritional status and Healthy life style are basic pillars for effective functioning of immune system to restrain from infection. In the generalized therapeutic strategy of any health care center, nutritional diagnoses and initial nutrition management especially for covid patients must also be incorporated. Multiple tools have been proposed so for nutritional screening, nutritional status can be elevated by using these tools to prevent the patients from malnutrition. Among them the healthy diet and adequate nutritional status are the foundation for the effective and stronger immune system to prevent from different infectious ailments. Objective: Current study was aimed to evaluate the nutritional status of critically ill covid patient. Methodology: This was a retrospective observational study conducted in the Intensive Care Units of tertiary care hospital in Islamabad, for this study organizational approval from formal ethical committee will be taken (). Study population was the confirmed cases of covid -19 admitted in critical care units, APATCHE II and Nutric score were used as screening tool for severity of disease and nutrition status on day of admission. Cases were enrolled between the duration of November 2020-May2021. Baseline data include demographic, anthropometric (weight, Height and BMI), Habit of smoking, past medical history about any comorbid diagnosed in past or in current hospital admission were recorded. The SOFA score (Sequential Organ Failure Assessment score) and GCS (the Glasgow Coma Scale) were calculated. Some biochemical parameter including Blood Glucose Kidney function test (Creatinine), liver function test (bilirubin), Hemoglobin, inflammatory factor (WBC, CRP) and protein biomarker (Albumin) were done. The dietary data were analyzed (calorie, protein). Caloric recommendation was according to ASPEN (American Society for Parenteral and Enteral Nutrition, 25 kcal/kg body weight) were according to adjusted body weight for the patient with BMI more >30 and to actual body weight of BMI with< 30 were compared with current intake. Respiratory support at the time of admission were also monitored with sign and symptoms. Results: During the specific duration total 1382 patient were screened in which 163 were confirmed covid 19 patients including 109 males and 56 females with mean age 63.93years (Range:30-100y). 51% patient were those who are directly admitted to ICUs and 47.8 were shifted to ICU from stable floor later on worsening the condition covid floor 1% patients were shifted from other hospital. Hypertension was most common comorbid in past medical history which is present in 59% of subject’s others include diabetes 51%, Chronic kidney disease 14 % in which 3% have end stage renal disease, 6% cardiac disease, 5.5% with chronic liver disease3% each with asthma and COPD and dementia arthritis, TB and Parkinson patients are less common in subjects. 50% covid 19 patients admitted in critical care units have decrease in GCS while fever and shortness of breath were most common symptom (27.6%, 20.24% respectively) other complain including cough, poor appetite, constipation, diarrhea, chest pain body aches and melena.35% of covid 19 patients were currently smoker or ex-smoker.39%ptient were at high nutrition risk initially and having lower albumin level than reference value, both inflammatory factors CRP and WBC and HBA1C were also show higher readings as compare to normal(133.43, 14029, 7.49 respectively) while coagulation factor and hemoglobin showed normal mean values. Conclusion:39% of covid 19 patient in ICU were at nutrition risk while habit of smoking hypertension and obesity can be factor in the worsen outcome of covid 19 patients.
Page(s):
52-52
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Nutritional status
,
COVID 19
,
ICU
,
Shifa International Hospital