Physician response to dietary recommendations in long-term-care facilities

A systematized interdisciplinary nutritional care plan results in improved clinical outcomes

OBJECTIVE

This study investigated identification and treatment of patients at-risk for malnutrition and extended inpatient length of stay.

DESIGN

Data were collected retrospectively from the medical records for a period of 6 months. The records were reviewed for (1) adherence to RD recommendation, (2) decreasing serum albumin during hospital stay, (3) length of hospital stay, (4) readmission within 30 days, (5) age, (6) gender, (7) past medical history, (8) primary and secondary diagnoses, (9) the presence or absence of a diet order and (10) medications.

SUBJECTS AND PARTICIPANTS

Medical records were reviewed for diagnoses associated with nutrition-related complications. Patient's records were excluded for length of stay less than 4 days, or in-hospital death.

RESULTS

The mean LOS was 10 days shorter when the advice was followed (p=0.0074).

CONCLUSIONS

Patients at high nutritional risk have a shorter LOS and have fewer complications when the RD advice is followed.

Position of the American Dietetic Association: nutrition, aging, and the continuum of care

Scientific evidence increasingly supports that good nutrition is essential to the health, self-sufficiency, and quality of life of older adults. With the population of the United States living longer than ever before, the older adult population will be more diverse and heterogeneous in the 21st century. The oldest-old and minority populations will grow more quickly than the young-old and non-Hispanic white populations, respectively. For the current 34 million adults 65 years of age and older living in the United States, there are about 12 million caregivers who provide formal or informal care. A broad array of culturally appropriate food and nutrition services, physical activities, and health and supportive care customized to accommodate the variations within this expanding population of older adults is needed. With changes and lack of coordination in health care and social-support systems, dietetics professionals need to be proactive and collaborate with aging-services and other health care professionals to improve policies, interventions, and programs that service older adults throughout the continuum of care to ensure nutritional well-being and quality of life. The American Dietetic Association supports both the provision of comprehensive food and nutrition services and the continuation and expansion of research to identify the most effective food and nutrition interventions for older adults over the continuum of care.