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The Value of Nutritional Assessment in the Surgical Patient

Title: The Value of Nutritional Assessment in the Surgical Patient
Authors: Roy, Lori B.; Edwards, Patsy A.; Barr, Louis H.
Source: Journal of Parenteral and Enteral Nutrition ; volume 9, issue 2, page 170-172 ; ISSN 0148-6071 1941-2444
Publisher Information: Wiley
Publication Year: 1985
Collection: Wiley Online Library (Open Access Articles via Crossref)
Description: The prevalence of malnutrition in Veterans Administration Hospitals has been well documented. Several methods have been proposed to assess nutritional status including prognostic nutritional index (PNI) and instant nutritional assessment (INA). A prospective study was done to evaluate the currently used nutritional assessments and determine their efficacy based on sensitivity and specificity in predicting surgical morbidity and mortality. Data on 46 patients were evaluated for the multiparameter index of PNI, total lymphocyte count and serum albumin for INA, and weight loss alone. In this analysis, intermediate and high risk PNI were combined as positive predictor of complications. Any abnormal value in INA was considered positive as was weight loss of greater than 6% of usual body weight. Sensitivity and specificity of each assessment method were determined by 2 x 2 contingency table, and significance of observed differences between methods was determined by X 2 analysis. There were no complications or deaths in patients with less than 6% weight loss. All three patients with abnormal albumin and total lymphocyte count had complications as compared to only three of 32 patients when both of these parameters were normal. The PNI was also able to predict complications with an increasing incidence as the PNI increased. Only the difference between specificity of weight loss alone us INA was statistically significant, p < 0.05. Thus, weight loss alone can be used as a rapid, inexpensive assessment of nutritional status for predicting postoperative complications. (Journal of Parenteral and Enteral Nutrition 9 :170–172, 1985)
Document Type: article in journal/newspaper
Language: English
DOI: 10.1177/0148607185009002170
Availability: https://doi.org/10.1177/0148607185009002170; https://onlinelibrary.wiley.com/doi/full/10.1177/0148607185009002170
Rights: http://onlinelibrary.wiley.com/termsAndConditions#vor
Accession Number: edsbas.2B35E838
Database: BASE