[Nutritional status in hospitalized patients in a public hospital in Mexico City]. / Estado nutricio en pacientes internados en un hospital público de la ciudad de México.

OBJECTIVE: To determine the frequency of malnutrition among hospitalized patients and to relate nutrition status with body mass index, fasting time, adequacy intake of protein and energy during hospitalization and length of stay. METHODS (STUDY POPULATION, SUBJECTS, INTERVENTION): We evaluated weight loss in the last 6 months prior to admission, body mass index (BMI), ideal and usual body weight percentages, days of hospitalization, energy and protein intake adequacy, fasting days and cause in hospitalized patients at different wards at Hospital General de Mexico. Patients were divided into groups according to their nutritional status (at risk/with malnutrition or normal) and data was assessed descriptively and comparatively by t-tests to determine mean differences. RESULTS: We assessed 561 hospitalized patients. We found different frequencies of malnutrition according to various indicators: 21.17% according to BMI, 38.07% and 19.57% by percentages of habitual and ideal weights--respectively-- and a weight loss in 69.57% of the patients. Mean daily energy intake was found to be of 1,061+/-432.7 kcal, while mean protein intake was 42.1 + 22.7 g, representing only the 69.4% and 54.9% of the energy and protein requirements. We found statically significant differences among malnourished and normal patients in relation to BMI (p < 0.001), length of stay (p < 0.05), energy adequacy (p < 0.001) and protein intake (p < 0.05). CONCLUSION: Malnutrition is common in hospitalized patients. An important factor in hospital malnutrition is the lack of compliance in the patient's requirements, preventing a fast recovery and increasing their length of stay. Thus, it is important to make changes and improvements in the institutional health system so that there is trained personnel in order to provide and adequate nutrition care attention to the critically ill patient, improving their condition and general prognosis.

Estado nutricio en pacientes internados en un hospital público de la ciudad de México / Nutritional status in hospitalized patients in a public hospital in Mexico city

Objetivo: Determinar la frecuencia de desnutrición en los pacientes hospitalizados y relacionarla a su índice de masa corporal, ayuno, consumo de alimentos durante la estancia -nivel energético y proteico- y a los días de hospitalización. Métodos (población de estudio, sujetos, intervención): Se evaluó la pérdida de peso en los últimos seis meses, el índice de masa corporal (IMC), los porcentajes de peso ideal y habitual, días de hospitalización, porcentaje de adecuación de alimento consumido (en kilocalorías y gramos de proteína), los días y razones del ayuno según fuera el caso en pacientes hospitalizados en diferentes servicios del Hospital General de México. Los pacientes se dividieron en grupos de acuerdo a su estado nutricio (con/en riesgo de desnutrición o normal) y se llevó a cabo un análisis descriptivo, así como diversas pruebas t para estimar la diferencia entre medias y comparar los dos grupos. Resultados: Se evaluaron 561 pacientes. Se observaron diferentes frecuencias de desnutrición de acuerdo a varios indicadores: 21,17% de acuerdo al IMC, 38,07% y 19,57% por porcentaje de peso habitual e ideal respectivamente y una pérdida de peso en 69,57% de los pacientes. El promedio de consumo de alimentos diario fue de 1.061 ± 432,7 kcal y 42,1 + 22,7 g de proteína; cubriéndose únicamente el 69,4% de energía requerida y el 54,9% de demandas proteicas. Se encontró una diferencia significativa entre los pacientes desnutridos y aquéllos con un estado nutricio adecuado en cuanto al IMC (p < 0,001), días de hospitalización (p < 0,05), porcentaje de adecuación energético (p < 0,001) y consumo proteico (p < 0,05). Conclusión: La desnutrición es común en pacientes hospitalizados. Un factor importante en la desnutrición hospitalaria es la falta de cobertura de los requerimientos energético-proteicos del paciente, impidiendo la pronta recuperación y prolongado su estancia hospitalaria. Es importante realizar cambios y mejoras en el sistema institucional de salud, de manera que exista personal capacitado y un suministro dietético adecuado al paciente en estado crítico, de manera que se contribuya a la atención y cuidado recibido, mejorando su condición y pronóstico general (AU)

Objective: To determine the frequency of malnutrition among hospitalized patients and to relate nutrition status with body mass index, fasting time, adequacy intake of protein and energy during hospitalization and length of stay. Methods (study population, subjects, intervention): We evaluated weight loss in the last 6 months prior to admission, body mass index (BMI), ideal and usual body weight percentages, days of hospitalization, energy and protein intake adequacy, fasting days and cause in hospitalized patients at different wards at Hospital General de Mexico. Patients were divided into groups according to their nutritional status (at risk/with malnutrition or normal) and data was assessed descriptively and comparatively by t-tests to determine mean differences. Results: We assessed 561 hospitalized patients. We found different frequencies of malnutrition according to various indicators: 21.17% according to BMI, 38.07% and 19.57% by percentages of habitual and ideal weights-respectively- and a weight loss in 69.57% of the patients. Mean daily energy intake was found to be of 1,061 ± 432.7 kcal, while mean protein intake was 42.1 + 22.7 g, representing only the 69.4% and 54.9% of the energy and protein requirements. We found statically significant differences among malnourished and normal patients in relation to BMI (p < 0.001), length of stay (p < 0.05), energy adequacy (p < 0.001) and protein intake (p < 0.05). Conclusion: Malnutrition is common in hospitalized patients. An important factor in hospital malnutrition is the lack of compliance in the patient's requirements, preventing a fast recovery and increasing their length of stay. Thus, it is important to make changes and improvements in the institutional health system so that there is trained personnel in order to provide and adequate nutrition care attention to the critically ill patient, improving their condition and general prognosis (AU)