An observational study of food intake of patients after orthopedic surgery: a multicenter study in Tokushima

• Published in: Jomyaku Keicho Eiyo Vol. 27; no. 3; pp. 929 - 935
• Main Authors: TSUTSUMI, Rie, NISHIGUCHI, Cika, NAGAE, Tetsuo, MAEKAWA, Hiromi, NAKAI, Atsuko, TANIMOTO, Sachiko, MIMURA, Seiji, NAGAE, Hirokazu, KAYASHITA, Junko, NAKAYA, Yutaka
• Format: Journal Article
• Language: Japanese
• Published: Japanese Society for Parenteral and Enteral Nutrition 2012
• Subjects: Nutrition Support Team (NST); orthopedic surgery; post-op caloric intake
• ISSN: 1344-4980; 1881-3623
• DOI: 10.11244/jjspen.27.929

[Purpose] Nutritional status and the achievement rate of energy requirements (rate at which there is adequate caloric intake to maintain basal energy demands) in elderly patients were evaluated for 7 days following orthopedic surgery via Nutrition Support Teams (NST) that offer nutritional services. [Methods] A retrospective analysis on elderly patients (>70 yo) who underwent orthopedic surgery under general anesthesia were evaluated for nutritional status. [Results] 102 patients (36 men and 66 women, age 78±5 [mean ± SD] years, height 153±10 cm, and weight 53±11 kg) from 6 institutions participated in the study. Total energy intake was calculated at 1,012±602 kcal on postoperative day (POD) 1, 1,280±491 kcal on POD 3, 1,404±431 kcal on POD 5, and 1,407±420 kcal on POD 7.42% of the patients required intravenous nutritional supplementation on POD 1 and 2 in addition to oral intake. Achievement rates of adequate intake to maintain basal energy requirements was 40% by POD 5. Total energy intake varied widely among the institutions, with up to two-fold differences. [Conclusion] Following orthopedic surgery, caloric intake gradually increased up to an achievement rate of 40% at POD 5.