Acceso usuarios
Yunita Lidya Istiqomah, Agussalim Bukhari, Suryani As'ad, Nurpudji Astuti Taslim, A.Yasmin Syauki, Haerani A. Rasyid, Tien Muliawati Abadi, A. Husmiani, A. Jeffery, Desi Vera Buana
Introduction: The incidence of malnutrition among critically ill patients under going treatment in intensive care unit(ICU) ranges from 30-50%. This malnutrition is primarily attributed to hypercatabolism and hypermetabolism, leading to significant reductions in energy and protein levels. Muscle atrophy, particularly in the diaphragm, exacerbates respiratory muscle fatigue, making breathing difficult and necessitating prolonged mechanical ventilation. This prolonged ventilation often leads to complications such as infections, delayed recovery, and extended hospital stays.
Objectives: This study aims to examine the relation ship between energy, protein, carbohydrate, and fat intake and the duration of mechanical ventilation in patients receiving collaborative clinical nutrition (first group) versus non-collaborative clinical nutrition (second group) at the Wahidin Sudirohusodo Hospital from 2020 to 2022.
Methods: This retrospective cohort study employed ananalytical observational approach and was conducted at the Medical Records section of Wahidin Sudirohusodo Hospital inMakassar. The study included 37 patients who had been onmechanical ventilation for ≥ 8 days and received enteral and parenteral nutrition. The patients were divided into two groups: one receiving collaborative clinical nutrition and the other receiving only enteral nutrition. Data collection in-volved 24-hour food recall recording, blood tests for routine parameters, and assessment of the duration of mechanical ventilation.
Results: The study found significant differences in nutritional intake between the collaborative clinical nutrition (firstgroup) and the non-collaborative clinical nutrition (second group). The collaborative group had higher mean energy (first group 1199.70 vs. second group 848.73), protein (first group22.38 vs. second group 17.29), and fat (first group 22.62 vs.second group 15.31) intake, while carbohydrate intake waslower in the first group (55.30 vs. second group 63.86). These differences were statistically significant with a p-value < 0.05.This study also found a correlation between nutritional intakeand duration of mechanical ventilation use. There was a negative correlation between energy, protein and fat intake while carbohydrate intake had a positive correlation Conclusions: The study concludes that the collaborative clinical nutrition (first group) had higher nutritional intakec ompared to the non-collaborative (second group). The First group exhibited higher energy, protein, and fat intake. Nutritional intake also had a significant influence on mechanical ventilation (per day). The lower the energy, protein, andfat intake, while the carbohydrate intake increased, the longer the use of mechanical ventilation.
