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PP126-SUN THE RELATIONSHIP BETWEEN FOOD INTAKE, PLATE WASTAGE AND MALNUTRITION IN HOSPITALIZED PATIENTS
72 Sensitivity to changes was demonstrated by comparison of symptom severity at different time-points after BMT. Conclusion: The CSP-NS-BMT is a new, practicable and useful tool to measure symptom profile and severity in patients with nutritional abnormalities after BMT. The data of the CSP-BMT might be of value for physicians to provide better management of this patient population. Disclosure of Interest: None Declared
PP126-SUN THE RELATIONSHIP BETWEEN FOOD INTAKE, PLATE WASTAGE AND MALNUTRITION IN HOSPITALIZED PATIENTS A.E. Gungor1 , P. Arslan2 , I. Tekin3 , O. Abbasoglu4 . 1 Department of Diet and Nutrition, Hacettepe University Adult Hospital, 2 Department of Nutrition and Dietetics, Hacettepe University, 3 Department of Physiology, Ankara University Faculty of Medicine, 4 Department of General Surgery, Hacettepe University Faculty of Medicine, Ankara, Turkey Rationale: The study aimed to assess patients’ nutritional status on admission and in the last three days prior to discharge from the hospital. Plate wastage and its cost were also evaluated. Methods: It was carried out on 56 internal medicine and 185 general surgery patients who were screened by NRS 2002 on admission. Patients were weighed on admission and discharge. Within 3 days of discharge, food delivered to patients was weighed in order to evaluate the energy provided, amount of macro nutrients and plate wastage. Based on these calculated consumptions, NRS 2002 was again applied to the patients on the day of discharge. Results: On admission and discharge, the percentages of patients with NRS 2002 score 3 (nutritionally at risk) were found to be 44.7 and 29.9, respectively. Number of days stayed in hospital ranged between 7 and 30 days, according to the type of disease. Weight loss was observed in 75% of patients with a mean of 2.5±1.4 kg, and 4.6±3.0 kg for patients who stayed >30 days. Daily mean plate wastage was 24.5±17.1%. Of the patients, 43.8% and 39.1% consumed 50 to 74.9% and 75 to 99.9% of the energy of the food served, respectively. A statistically significant relation was found between plate wastage and the weight loss during hospital stay (p < 0.05). Patients whose weight loss exceedeed 10% during hospital stay had a plate wastage ratio of 53.8% (p < 0.03). When constant expenditures for cooking are excluded, the total cost of food ingredients and wasted food was approximately 1 USD/day. Conclusion: In order to prevent hospital malnutrition, patients’nutritional status should be assessed and ways to improve intake during hospital stay should be sought through the use of customized menus. Disclosure of Interest: None Declared
Poster presentations PP127-SUN TRANSFER OF NUTRITIONAL INFORMATION TO THE NEXT CARE PROVIDER COULD BE IMPROVED BY EDUCATION AND CONTINUOUS AUDITS ¨ dlund Olin1,2 , T.O. Pernilla3 , L.B. Bj¨ A. O ork4 , 3 5 M. Popovski , G. W¨ arn-Hede , L. Mann-Knutas6 , C. Leppinen4 , K. Andersson4 , S. Tamiz4 , G. Fax´ en Irving6,7 . 1 Department of Clinical Science, Intervention and Technology, Karolinska Institutet, 2 Department of Quality and Patient Safety, 3 Department of Geriatrics, 4 Department of Emergency, Karolinska University Hospital, 5 Department of Neurobiology, Care Sciences and Society, Division of Nursing, Karolinska Institutet, 6 Department of Clinical Nutrition and Dietics, Karolinska University Hospital, 7 Department of Neurobiology, Care Sciences and Society, Section of Clinical Nutrition, Karolinska Institutet, Stockholm, Sweden Rationale: Due to short hospital stay, even in frail and chronically ill elderly patients, it is important to document nutritional information and this should continue in the nutrition care process. There is often lack of nutritional information in nurses discharge notes to the next care provider. The aim of this study was to investigate if an educational intervention and continuously audits could improve the nutritional content in nurses discharge notes. Methods: The educational intervention consisted of lessons for registered nurses in the nutritional care process and how to document this in the patient’s records. Audits and feed back of the results to the staff of the nutritional documentation in the discharged notes were performed monthly. Nutritional notes from patients 70 years discharged from an Emergency and a Geriatric department at a university hospital 2007 and 2010 respectively were investigated. Statistical method: Chisquare calculation was used to see possible differences between the two periods. Results: A complete nutritional screening, including BMI, weight loss, eating difficulties was found in 3% of the discharged notes at the Department of Emergency 2007 (n = 235) and increased to 47% 2010 (n = 190) (p < 0.0001). At the Department of Geriatrics a complete screening was found in 6% of the discharged notes 2007 (n = 87) and improved to 77% 2010 (n = 62) (p < 0.0001). When studying a subgroup of patients with a BMI 22 at the Department of Geriatrics the nutritional screening improved from 16% (n = 43) 2007 to 73% (n = 40) 2010 (p < 0.0001). In this subgroup recommendations of nutritional therapy to the next care providers improved from 37% to 67% (p < 0.0001). Conclusion: The results shows that an educational intervention and continuously audits could improve some nutritional parameters in the nurses discharged notes. Disclosure of Interest: None Declared
PP126-SUN THE RELATIONSHIP BETWEEN FOOD INTAKE, PLATE WASTAGE AND MALNUTRITION IN HOSPITALIZED PATIENTS A.E. Gungor1 , P. Arslan2 , I. Tekin3 , O. Abbasoglu4 . 1 Department of Diet and Nutrition, Hacettepe University Adult Hospital, 2 Department of Nutrition and Dietetics, Hacettepe University, 3 Department of Physiology, Ankara University Faculty of Medicine, 4 Department of General Surgery, Hacettepe University Faculty of Medicine, Ankara, Turkey Rationale: The study aimed to assess patients’ nutritional status on admission and in the last three days prior to discharge from the hospital. Plate wastage and its cost were also evaluated. Methods: It was carried out on 56 internal medicine and 185 general surgery patients who were screened by NRS 2002 on admission. Patients were weighed on admission and discharge. Within 3 days of discharge, food delivered to patients was weighed in order to evaluate the energy provided, amount of macro nutrients and plate wastage. Based on these calculated consumptions, NRS 2002 was again applied to the patients on the day of discharge. Results: On admission and discharge, the percentages of patients with NRS 2002 score 3 (nutritionally at risk) were found to be 44.7 and 29.9, respectively. Number of days stayed in hospital ranged between 7 and 30 days, according to the type of disease. Weight loss was observed in 75% of patients with a mean of 2.5±1.4 kg, and 4.6±3.0 kg for patients who stayed >30 days. Daily mean plate wastage was 24.5±17.1%. Of the patients, 43.8% and 39.1% consumed 50 to 74.9% and 75 to 99.9% of the energy of the food served, respectively. A statistically significant relation was found between plate wastage and the weight loss during hospital stay (p < 0.05). Patients whose weight loss exceedeed 10% during hospital stay had a plate wastage ratio of 53.8% (p < 0.03). When constant expenditures for cooking are excluded, the total cost of food ingredients and wasted food was approximately 1 USD/day. Conclusion: In order to prevent hospital malnutrition, patients’nutritional status should be assessed and ways to improve intake during hospital stay should be sought through the use of customized menus. Disclosure of Interest: None Declared
Poster presentations PP127-SUN TRANSFER OF NUTRITIONAL INFORMATION TO THE NEXT CARE PROVIDER COULD BE IMPROVED BY EDUCATION AND CONTINUOUS AUDITS ¨ dlund Olin1,2 , T.O. Pernilla3 , L.B. Bj¨ A. O ork4 , 3 5 M. Popovski , G. W¨ arn-Hede , L. Mann-Knutas6 , C. Leppinen4 , K. Andersson4 , S. Tamiz4 , G. Fax´ en Irving6,7 . 1 Department of Clinical Science, Intervention and Technology, Karolinska Institutet, 2 Department of Quality and Patient Safety, 3 Department of Geriatrics, 4 Department of Emergency, Karolinska University Hospital, 5 Department of Neurobiology, Care Sciences and Society, Division of Nursing, Karolinska Institutet, 6 Department of Clinical Nutrition and Dietics, Karolinska University Hospital, 7 Department of Neurobiology, Care Sciences and Society, Section of Clinical Nutrition, Karolinska Institutet, Stockholm, Sweden Rationale: Due to short hospital stay, even in frail and chronically ill elderly patients, it is important to document nutritional information and this should continue in the nutrition care process. There is often lack of nutritional information in nurses discharge notes to the next care provider. The aim of this study was to investigate if an educational intervention and continuously audits could improve the nutritional content in nurses discharge notes. Methods: The educational intervention consisted of lessons for registered nurses in the nutritional care process and how to document this in the patient’s records. Audits and feed back of the results to the staff of the nutritional documentation in the discharged notes were performed monthly. Nutritional notes from patients 70 years discharged from an Emergency and a Geriatric department at a university hospital 2007 and 2010 respectively were investigated. Statistical method: Chisquare calculation was used to see possible differences between the two periods. Results: A complete nutritional screening, including BMI, weight loss, eating difficulties was found in 3% of the discharged notes at the Department of Emergency 2007 (n = 235) and increased to 47% 2010 (n = 190) (p < 0.0001). At the Department of Geriatrics a complete screening was found in 6% of the discharged notes 2007 (n = 87) and improved to 77% 2010 (n = 62) (p < 0.0001). When studying a subgroup of patients with a BMI 22 at the Department of Geriatrics the nutritional screening improved from 16% (n = 43) 2007 to 73% (n = 40) 2010 (p < 0.0001). In this subgroup recommendations of nutritional therapy to the next care providers improved from 37% to 67% (p < 0.0001). Conclusion: The results shows that an educational intervention and continuously audits could improve some nutritional parameters in the nurses discharged notes. Disclosure of Interest: None Declared