Abstract：
Extended duration of nutrition interventions in critical illness is a plausible mechanism of benefit and of interest to inform future research. The aim of this study was to describe nutrition processes of care from intensive care unit (ICU) admission to discharge from inpatient rehabilitation.
This was a single-center retrospective study conducted at a health care network in Melbourne, Australia. Adult patients in the ICU >48 h and discharged to inpatient rehabilitation within 28 d were included. Dietitian assessment data and nutrition impacting symptoms were collected until day 28. Data are presented as n (%), mean ± SD or median (interquartile range).
Fifty patients were included. Of the 50 patients, 28 were men (56%). Patients were 65 ± 19 y of age with an Acute Physiology And Chronic Health Evaluation II score 15.5 ± 5.2. ICU length of stay (LOS) was 3 d (3-6), acute ward LOS was 10 d (7-14), and rehabilitation LOS was 17 d (8-37). Patients assessed by a dietitian and days to assessment in ICU, acute ward, and rehabilitation were 43 (86%) and 1 (0-1); 42 (84%) and 1 (1-3), and 32 (64%) and 2 (1-4) d, respectively. Oral nutrition was the most common mode: 40 (80%) in the ICU and 48 (96%) on the acute ward and rehabilitation. There was at least one nutrition impacting symptom reported in 44 patients (88%).
Rehabilitation LOS was longer than in the ICU or acute wards, yet patients in rehabilitation were assessed the least by a dietitian and time to assessment was longest. Symptoms that impact nutrition intake were common; nutrition interventions beyond the acute care setting in critical illness need investigation.
This was a single-center retrospective study conducted at a health care network in Melbourne, Australia. Adult patients in the ICU >48 h and discharged to inpatient rehabilitation within 28 d were included. Dietitian assessment data and nutrition impacting symptoms were collected until day 28. Data are presented as n (%), mean ± SD or median (interquartile range).
Fifty patients were included. Of the 50 patients, 28 were men (56%). Patients were 65 ± 19 y of age with an Acute Physiology And Chronic Health Evaluation II score 15.5 ± 5.2. ICU length of stay (LOS) was 3 d (3-6), acute ward LOS was 10 d (7-14), and rehabilitation LOS was 17 d (8-37). Patients assessed by a dietitian and days to assessment in ICU, acute ward, and rehabilitation were 43 (86%) and 1 (0-1); 42 (84%) and 1 (1-3), and 32 (64%) and 2 (1-4) d, respectively. Oral nutrition was the most common mode: 40 (80%) in the ICU and 48 (96%) on the acute ward and rehabilitation. There was at least one nutrition impacting symptom reported in 44 patients (88%).
Rehabilitation LOS was longer than in the ICU or acute wards, yet patients in rehabilitation were assessed the least by a dietitian and time to assessment was longest. Symptoms that impact nutrition intake were common; nutrition interventions beyond the acute care setting in critical illness need investigation.
摘要：
目的：在危重病中延长营养干预的持续时间是一个合理的获益机制，也是未来研究的兴趣所在。这项研究的目的是描述从重症监护病房（ICU）入院到住院康复出院的营养过程。
方法：这是一项在墨尔本的医疗保健网络中进行的单中心回顾性研究，澳大利亚。纳入ICU>48h并在28d内出院住院康复的成年患者。直到第28天收集营养师评估数据和营养影响症状。数据以n(%)表示，平均值±SD或中位数（四分位距）。
结果：纳入50例患者。在50名患者中，28人是男性（56%）。患者年龄为65±19岁，急性生理学和慢性健康评估II评分为15.5±5.2。ICU住院时间（LOS）为3d（3-6），急性病房LOS为10d(7-14)，康复LOS为17d(8-37)。由营养师评估的患者和在ICU评估的天数，急性病房,康复率分别为43（86％）和1（0-1）；42（84％）和1（1-3），32(64%)和2(1-4)d，分别。口服营养是最常见的模式：ICU中40例（80％），急性病房和康复中48例（96％）。44例患者（88%）至少有一种营养影响症状。
结论：康复住院时间长于ICU或急性病房，然而康复患者由营养师评估最少,评估时间最长.影响营养摄入的症状很常见；在危重病的急性护理环境之外的营养干预需要调查。
方法：这是一项在墨尔本的医疗保健网络中进行的单中心回顾性研究，澳大利亚。纳入ICU>48h并在28d内出院住院康复的成年患者。直到第28天收集营养师评估数据和营养影响症状。数据以n(%)表示，平均值±SD或中位数（四分位距）。
结果：纳入50例患者。在50名患者中，28人是男性（56%）。患者年龄为65±19岁，急性生理学和慢性健康评估II评分为15.5±5.2。ICU住院时间（LOS）为3d（3-6），急性病房LOS为10d(7-14)，康复LOS为17d(8-37)。由营养师评估的患者和在ICU评估的天数，急性病房,康复率分别为43（86％）和1（0-1）；42（84％）和1（1-3），32(64%)和2(1-4)d，分别。口服营养是最常见的模式：ICU中40例（80％），急性病房和康复中48例（96％）。44例患者（88%）至少有一种营养影响症状。
结论：康复住院时间长于ICU或急性病房，然而康复患者由营养师评估最少,评估时间最长.影响营养摄入的症状很常见；在危重病的急性护理环境之外的营养干预需要调查。
