Nutrition Support in the Intensive Care Unit during the COVID19 pandemic

ABSTRACT

The aim of this analysis was to determine nutrition support needs and characteristics of COVID19 patients assessed by critical care dietitians during the COVID19 pandemic. Nutrition parameters were collected for all patients admitted to the intensive care unit (ICU) with COVID19 with length of stay (LOS) >48hrs. Data was compared from March-June 2020 (T1) to January-April 2021 (T2). The patients who met the inclusion criteria (n=64 in T1 and n=77 in T2) were assessed by a critical care Dietitian 100% required nutrition support. Mean age in T1 was 60.6yrs (66% male) compared to 63.1yrs in T2 (62% male). Mean BMI was 29.6kg/m2 vs. 30.2kg/m2. In T1 72% required mechanical ventilation vs. 78% in T2, remainder on non-invasive ventilation (NIV). Average ICU LOS was 16days in T1 and 25days in T2. During T1 78% transferred to ward level care, 48% in T2 and all these patients required on going dietetic input at ward level. In T1 41% were discharged from ICU on enteral nutrition which increased to 48% in T2. Type of nutrition support during ICU stay is described in the table below. [Formula presented] All COVID19 patients with and ICU LOS >48hours were assessed by a critical care Dietitian. Patient profile was similar in both cohorts and all required nutrition support either by ONS, EN, PN or a combination of these. All patients on NIV required ONS with increasing numbers being commenced on supplementary EN in T2. More patients also required supplementary PN in T2. On transfer to ward level care 100% of patients required nutrition support highlighting the need for on-going dietetic input. Disclosure of Interest None Declared