We know malnutrition is a broad term , used to describe an imbalance in dietary intake resulting from poor appetite , increased nutritional requirements , complications from a disease or illness – or a combination of these factors . But , perhaps most importantly , we know malnutrition can be prevented or corrected with adequate dietary intake .
However , achieving optimal nutrition intake when in hospital is difficult . Most patients fail to meet their nutrition requirements during their hospital stay and this often continues into the community . It ’ s not much better in aged care facilities . Despite increased attention to malnutrition screening and diagnosis , in many settings , malnutrition continues to go underdiagnosed and undertreated . So , what part is getting lost in transition ? And what can we , as dietitians , do to help our patients meet their nutritional needs – both as an inpatient and beyond ?
The role of the dietitian
Early nutrition intervention is key to curtailing malnutrition . If a patient is malnourished , a dietitian can work with them to improve their nutritional status or provide nutrition support . However , recent findings from a 2021 study highlight that three in four inpatients with , or at risk of , malnutrition are not considered to require specialist care from a dietitian during their inpatient stay 2 .
Given that acute care stays average to about 2-3 days , the questions are :
• Are hospital dietitians ' best placed ' to effectively treat patients with , or at risk of malnutrition ? Or are they best placed to diagnose malnutrition ?
• When the patient leaves hospital , whose responsibility is their nutrition care then ? Is it their GP , the community nurse , community-based dietitian , or is it patients themselves ?
© Dietitian Connection 22 Infuse | October 2023