Maj. Tran Thi Phuong Lan, BN, Chief nurse, Military hosp. 354, Vietnam People Army ASSESSMENT OF THE NUTRITING SUPPLY FOR PATIENT‘S WITH THE FIRST LEVEL OF NURSING CARE

Nutrition has an important role with human health. 1. BACKGROUND

Nursing is caring for patients

1. BACKGROUND Patients usually care about doctors prescribe medication much or less. A study in whole country of Bach Mai hospital in 2011 shows: The ratio of inpatient malnutrition reached nearly 50% depended on age and department. Especially, the ratio of surgical patient is 78%.

1. BACKGROUND In fact, at 354 MH, in recent year, clinical nutrition problem was cared. Hospital contributed 17 regimes.

SUBJECT 252 patients hospitalized are fed by intravenous and/or gastrointestinal way through sonde in the first 3 days at: 1. Gastrointestinal - hematology dept. (GHD). 2. Intensive care Unit (ICU). 3. General Surgical dept (GSD). Of 354 MH from Sep 2012 to Sep OBJECTIVE 1. Assess the reality of clinical nutrition supply. 2. Propose the appropriated way of clinical nutrition.

Cross-section description combine with prospective and retrospective. METHOD Chose patients randomly. Patients fed by intravenous and/or gastrointestinal way (level 1 nursing care) at least 3 days. Patients are closely controlled diet. Build the following up diet table for patient each day Calculate kcal BMR (Basal Metabolic Rate). BMR = BEE + AF + TF + IF + WG.

Including: 1.BEE (Basal Energy Expenditure) 2.AF (Activities Factor) 3.TF (Thermal Factor) 4.IF (Injury Factor) 5.WG (Weight gain) Calculate exchanging Nutrition and Kcal: 1 Kcal is considered the essential energy to warm 1 liter water up 1 0 C, at general condition g rice contains 75g starch (1g glucose is 4 kcal) g red meat contains 20g protein (1g is 4 kcal) and 31g lipid (1g is 9 kcal).

THE ENERGY OF FLUID Kind of fluidKcal 500ml Dextrose 5% (25 g Glucose) ml Dextrose 10% (50 g Glucose) ml Dextrose 20% (100g Glucose) ml Dextrose 30% (150g Glucose) ml Lipovenous 10% ml Lipovenous 10% ml Alvesin/Chiamin S ml Alvesin/Chiamin S92,5 THE RESEARCHING TARGETS Characterize about age and gender. Disease structure. Feeding ways: intravenous and/or gastro-intestine. The situation of nutrition ensuring with demand: Follow each day of each department, the feeding way, the weight, assess the requirement report about diet of nurses.

General characteristics 3. RESULT AND DISSCUSSION

Gender

Method of treatment

Feeding way

The reality of nutrition ensuring for patien

The feeding ways

4. CONCLUSION The general characteristics of patient : Age : 57.5% Male: 82.9% Inpatient: 76.2% Brain stroke: 35.3% Other diseases: 80.9%. Out of 252 patients that are fed by different ways: Intravenous: 38.9%, Gastrointestine: 9.5% Other: 51.6% General characteristics of object

Energy support related to nutrition way : Combination: 70% Intravenous: 15.3% Gastrointestine: 20.8% * Energy support related to weight: 33.3% to 55.4%. The ratio of patient acording to reports from nurse: Intravenous: 100%, Gastrointestine: 25% Combination: 43.8%. Energy balance: First day: 27% Second day: 38.1% Third day: 40.1% The reality of nutrition ensuring for patient

5. RECOMMENDATION Train the doctors and nurses about clinical nutrition and diet suitable with the disease situation. Increase the education for patients about the role of nutrition in treatment.

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