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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2020, Number 3

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Rev Salud Publica Nutr 2020; 19 (3)

Hospital and outpatient nutrition in patients with COVID-19

Covarrubias GA, Arellano CVA, Uscanga CJD, Rosas RR

Language: Spanish
References: 14
Page: 28-37
PDF size: 368.44 Kb.


ABSTRACT

Introduction: SARS-CoV-2 disease has changed our perception of hospital care and it includes the medical and nutritional context. Clinical decision making about patient's nutrition occurs in a multidisciplinary setting. Objective: Provide the basic elements about nutritional evidence-based suggestions on COVID-19 to health care professionals. Material and method: A clinical case is presented. The available literature on outpatient and hospital nutrition of patients with COVID-19 is reviewed. Nutritional aspects of this population are discussed in the hospital and outpatient setting. Results: Different international guidelines on nutrition in patients with COVID-19 in the hospital and outpatient context were reviewed. Among the recommendations are: (l) considerations on early enteral nutrition and its management during pronation, (ll) the outpatient measures of the patient with COVID-19, and (lll) the impact of the disease on hospital food services. Conclusions: Hospital feeding services are a vulnerable area during a pandemic. Although the nutritional protocols are similar to those carried out in critical units, they should be more oriented to the different moments experienced by COVID-19 patients. Further research is required, and this experience constitutes an area of opportunity.


REFERENCES

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