المؤلفون: Viner Smith, Elizabeth, Kouw, Imre W. K., Summers, Matthew J., Louis, Rhea, Trahair, Laurence, O'Connor, Stephanie N., Jones, Karen L., Horowitz, Michael, Chapman, Marianne J., Chapple, Lee‐anne S.

المصدر: Journal of Parenteral and Enteral Nutrition ; volume 48, issue 3, page 275-283 ; ISSN 0148-6071 1941-2444

الوصف: Background Intensive care unit (ICU) survivors have reduced oral intake; it is unknown whether intake and associated barriers are unique to this group. Objective To quantify energy intake and potential barriers in ICU survivors compared with general medical (GM) patients and healthy volunteers. Design A descriptive cohort study in ICU survivors, GM patients, and healthy volunteers. Following an overnight fast, participants consumed a 200 ml test‐meal (213 kcal) and 180 min later an ad libitum meal to measure energy intake (primary outcome). Secondary outcomes; taste recognition, nutrition‐impacting symptoms, malnutrition, and quality of life (QoL). Data are mean ± SD, median (interquartile range [IQR]) or number [percentage]). Results Twelve ICU survivors (57 ± 17 years, BMI: 30 ± 6), eight GM patients (69 ± 19 years, BMI: 30 ± 6), and 25 healthy volunteers (58 ± 27 years, BMI: 25 ± 4) were included. Recruitment ceased early because of slow recruitment and SARS‐CoV‐2. Energy intake was lower in both patient groups than in health (ICU: 289 [288, 809], GM: 426 [336, 592], health: 815 [654, 1165] kcal). Loss of appetite was most common (ICU: 78%, GM: 67%). For ICU survivors, GM patients and healthy volunteers, respectively, severe malnutrition prevalence; 40%, 14%, and 0%; taste identification; 8.5 [7.0, 11.0], 8.5 [7.0, 9.5], and 8.0 [6.0, 11.0]; and QoL; 60 [40–65], 50 [31–55], and 90 [81–95] out of 100. Conclusions Energy intake at a buffet meal is lower in hospital patients than in healthy volunteers but similar between ICU survivors and GM patients. Appetite loss potentially contributes to reduced energy intake.

الإتاحة: https://doi.org/10.1002/jpen.2612Test

المؤلفون: Ridley, Emma J, Chapple, Lee-Anne S, Ainscough, Kate, Burrell, Aidan, Campbell, Lewis, Dux, Claire, Ferrie, Suzie, Fetterplace, Kate, Jamei, Matin, King, Victoria, Neto, Ary Serpa, Nichol, Alistair, Osland, Emma, Paul, Eldho, Marshall, Andrea P

مصطلحات موضوعية: Public health, Nutrition and dietetics, Nursing, COVID-19, Critical illness, Intensive care, Malnutrition, Nutrition

الوصف: BACKGROUND: The COVID-19 pandemic highlighted major challenges with usual nutrition care processes, leading to reports of malnutrition and nutrition-related issues in these patients. OBJECTIVE: The objective of this study was to describe nutrition-related service delivery practices across hospitalisation in critically ill patients with COVID-19 admitted to Australian intensive care units (ICUs) in the initial pandemic phase. METHODS: This was a multicentre (nine site) observational study in Australia, linked with a national registry of critically ill patients with COVID-19. Adult patients with COVID-19 who were discharged to an acute ward following ICU admission were included over a 12-month period. Data are presented as n (%), median (interquartile range [IQR]), and odds ratio (OR [95% confidence interval {CI}]). RESULTS: A total of 103 patients were included. Oral nutrition was the most common mode of nutrition (93 [93%]). In the ICU, there were 53 (52%) patients seen by a dietitian (median 4 [2-8] occasions) and malnutrition screening occurred in 51 (50%) patients most commonly with the malnutrition screening tool (50 [98%]). The odds of receiving a higher malnutrition screening tool score increased by 36% for every screening in the ICU (1st to 4th, OR: 1.39 [95% CI: 1.05-1.77] p = 0.018) (indicating increasing risk of malnutrition). On the ward, 51 (50.5%) patients were seen by a dietitian (median time to consult: 44 [22.5-75] hours post ICU discharge). The odds of dietetic consult increased by 39% every week while on the ward (OR: 1.39 [1.03-1.89], p = 0.034). Patients who received mechanical ventilation (MV) were more likely to receive dietetic input than those who never received MV. CONCLUSIONS: During the initial phases of the COVID-19 pandemic in Australia, approximately half of the patients included were seen by a dietitian. An increased number of malnutrition screens were associated with a higher risk score in the ICU and likelihood of dietetic consult increased if patients received MV and as length ...

العلاقة: Australian Critical Care; Ridley, EJ; Chapple, L-AS; Ainscough, K; Burrell, A; Campbell, L; Dux, C; Ferrie, S; Fetterplace, K; Jamei, M; King, V; Neto, AS; Nichol, A; Osland, E; Paul, E; Marshall, AP; et al., Nutrition care processes across hospitalisation in critically ill patients with COVID-19 in Australia: A multicentre prospective observational study, Australian Critical Care, 2023; http://hdl.handle.net/10072/421922Test

الإتاحة: https://doi.org/10.1016/j.aucc.2023.01.003Test
http://hdl.handle.net/10072/421922Test

المؤلفون: Page, Kaitlyn, Viner Smith, Elizabeth, Chapple, Lee‐anne S.

المصدر: Nutrition in Clinical Practice ; volume 39, issue 2, page 344-355 ; ISSN 0884-5336 1941-2452

الوصف: The use of noninvasive respiratory support is increasing, with noninvasive ventilation (NIV) and high‐flow nasal cannula providing unique barriers to nutrition support. Limited data related to nutrition management for these patients in the intensive care unit (ICU) exist; however, the literature in non–critically ill patients is not well described, and its improvement may help to inform practice within the ICU. Therefore, a scoping review was conducted of MEDLINE, EmCare, and Cumulative Index of Nursing and Allied Health Literature (CINAHL) databases on August 18, 2022, to identify original publications that included adult patients receiving noninvasive respiratory support in a hospital setting with data related to nutrition management. Data were extracted on study design, population, details of respiratory support, and concepts relating to nutrition management (grouped into nutrition screening, assessment, delivery route, intake, and anthropometry). Eleven studies were included, most of which were small (<100 patients), single‐center, observational trials in patients receiving NIV only. Five studies reported results related to route of nutrition and nutrition assessment, two on anthropometry, and one each on quantifying intake and nutrition screening; some studies reported multiple parameters. There was a lack of consensus regarding the ideal method for nutrition assessment and route of nutrition. Oral nutrition was the route most frequently reported, yet calorie and protein delivery via this route were inadequate, and barriers to intake included poor appetite, fatigue, and patient cognition. Future research should address barriers pertinent to this population and the impact of nutrition on outcomes.

الإتاحة: https://doi.org/10.1002/ncp.11081Test

المؤلفون: Samm, De-arne A, Macoustra, Aimee R, Crane, Rhiannon K, McWilliams, Leah M, Proudman, Susanna M, Chapple, Lee-anne S

المصدر: Journal of Scleroderma and Related Disorders ; volume 8, issue 3, page 203-209 ; ISSN 2397-1983 2397-1991

مصطلحات موضوعية: Immunology, Rheumatology, Immunology and Allergy

الوصف: Aim: Systemic sclerosis (scleroderma) is an incurable inflammatory condition synonymous with unique nutrition needs. As rheumatologists are frequently responsible for managing the various organ manifestations, this study aimed to understand the service needs and nutritional concerns of rheumatologists involved in the care of adults with systemic sclerosis. Methods: A 13-item online qualitative and quantitative survey was distributed via REDCap ® from January to March 2022 to rheumatologists who are members of the Australian Scleroderma Interest Group and consult patients with systemic sclerosis. Data were collected on rheumatologists’ demographics, and their views on symptoms observed, nutrition concerns and priorities, and preferred dietetic service provision for their patients. Data are reported as number (%). Results: Of 27 eligible rheumatologists, 17 (63%) completed the survey. All rheumatologists reported gastrointestinal symptoms in their patients ( n = 17, 100%); predominantly reflux ( n = 17, 100%) and dysphagia ( n = 17, 100%). Weight loss was observed by the majority of rheumatologists ( n = 15, 88%). Rheumatologists reported patients used food avoidance/special diets to manage symptoms ( n = 12, 71%). Dietetic consultation was reported as potentially beneficial by all rheumatologists, with the preferred time being when symptoms increase or change ( n = 15, 88%), and the preferred approaches being written resources ( n = 15, 88%), face-to-face ( n = 14, 82%) and telephone consultation ( n = 14, 82%). Advice on gaining weight ( n = 14, 82%) and systemic sclerosis symptom management ( n = 13, 77%) were the most desired education topics reported. Conclusion: Rheumatologists commonly observe gastrointestinal symptoms in patients with systemic sclerosis and report dietetics services would be advantageous in supporting their patients to gain weight and better manage their symptoms.

الإتاحة: https://doi.org/10.1177/23971983231185465Test

المؤلفون: Summers, Matthew J., Chapple, Lee-anne S., Bellomo, Rinaldo, Chapman, Marianne J., Ferrie, Suzie, Finnis, Mark E., French, Craig, Hurford, Sally, Kakho, Nima, Karahalios, Amalia, Maiden, Matthew J., O'Connor, Stephanie N., Peake, Sandra L., Presneill, Jeffrey J., Ridley, Emma J., Tran-Duy, An, Williams, Patricia J., Young, Paul J., Zaloumis, Sophie, Deane, Adam M.

المصدر: Critical Care and Resuscitation ; volume 25, issue 3, page 147-154 ; ISSN 1441-2772

مصطلحات موضوعية: Anesthesiology and Pain Medicine, Critical Care and Intensive Care Medicine, Emergency Medicine

الإتاحة: https://doi.org/10.1016/j.ccrj.2023.08.001Test
https://api.elsevier.com/content/article/PII:S1441277223000303?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S1441277223000303?httpAccept=text/plainTest

المؤلفون: Ferguson, Clare E., Tatucu-Babet, Oana A., Amon, Jenna N., Chapple, Lee-anne S., Malacria, Lauren, Myint Htoo, Ivy, Hodgson, Carol L., Ridley, Emma J.

المصدر: Nutrition Research Reviews ; page 1-14 ; ISSN 0954-4224 1475-2700

مصطلحات موضوعية: Nutrition and Dietetics, Medicine (miscellaneous)

الوصف: Quantification of oral intake within the hospital setting is required to guide nutrition care. Multiple dietary assessment methods are available, yet details regarding their application in the acute care setting are scarce. This scoping review, conducted in accordance with JBI methodology, describes dietary assessment methods used to measure oral intake in acute and critical care hospital patients. The search was run across four databases to identify primary research conducted in adult acute or critical care settings from 1st of January 2000-15th March 2023 which quantified oral diet with any dietary assessment method. In total, 155 articles were included, predominantly from the acute care setting ( n = 153, 99%). Studies were mainly single-centre ( n = 138, 88%) and of observational design ( n = 135, 87%). Estimated plate waste ( n = 59, 38%) and food records ( n = 43, 28%) were the most frequent assessment methods with energy and protein the main nutrients quantified ( n = 81, 52%). Validation was completed in 23 (15%) studies, with the majority of these using a reference method reliant on estimation ( n = 17, 74%). A quarter of studies ( n = 39) quantified completion (either as complete versus incomplete or degree of completeness) and four studies (2.5%) explored factors influencing completion. Findings indicate a lack of high-quality evidence to guide selection and application of existing dietary assessment methods to quantify oral intake with a particular absence of evidence in the critical care setting. Further validation of existing tools and identification of factors influencing completion is needed to guide the optimal approach to quantification of oral intake in both research and clinical contexts.

الإتاحة: https://doi.org/10.1017/s0954422423000288Test
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0954422423000288Test

المؤلفون: Yadav, Naveen, Chapple, Lee-anne S., O'Connor, Stephanie, Worthington, Michael, Reddi, Benjamin, Sundararajan, Krishnaswamy

المصدر: Australian Critical Care; Jul2024, Vol. 37 Issue 4, p571-576, 6p

المؤلفون: Louis, Rhea, Weinel, Luke M., Burrell, Aidan, Gardner, Bethany, McEwen, Sarah, Chapman, Marianne J., O'Connor, Stephanie N., Chapple, Lee-anne S.

المصدر: Australian Critical Care; May2024, Vol. 37 Issue 3, p414-421, 8p

المؤلفون: Chapple, Lee-anne S., Ridley, Emma J., Ainscough, Kate, Ballantyne, Lauren, Burrell, Aidan, Campbell, Lewis, Dux, Claire, Ferrie, Suzie, Fetterplace, Kate, Fox, Virginia, Jamei, Matin, King, Victoria, Serpa Neto, Ary, Nichol, Alistair, Osland, Emma, Paul, Eldho, Summers, Matthew J., Marshall, Andrea P., Udy, Andrew

المصدر: Australian Critical Care; May2024, Vol. 37 Issue 3, p422-428, 7p

المؤلفون: Page, Kaitlyn, Viner Smith, Elizabeth, Plummer, Mark P., Ridley, Emma J., Burfield, Kristy, Chapple, Lee-anne S.

المساهمون: National Health and Medical Research Council

المصدر: Australian Critical Care ; volume 37, issue 1, page 43-50 ; ISSN 1036-7314

مصطلحات موضوعية: Critical Care Nursing, Emergency Nursing

الإتاحة: https://doi.org/10.1016/j.aucc.2023.08.001Test
https://api.elsevier.com/content/article/PII:S1036731423001510?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S1036731423001510?httpAccept=text/plainTest