Reducing Patient Malnutrition is Critical to Health Outcomes

When we look at the statistics, the importance of taking steps to reduce patient malnutrition becomes clear. A study of 818 inpatients published in Clinical Nutrition found that up to one-third were malnourished, resulting in “poor hospitalization outcomes” such as increased mortality rates and higher costs of care.

Indeed, according to an article published in the Journal of the Academy of Nutrition and Dietetics:

“Malnutrition is associated with many adverse outcomes, including an increased risk of pressure ulcers and impaired wound healing, immune suppression and increased infection rate, muscle wasting and functional loss increasing the risk of falls, longer length of hospital stay, higher readmission rates, higher treatment costs, and increased mortality.”

The authors of the article point out that malnutrition is often overlooked, despite its dire consequences and the startling number of patients who suffer from it. Per research cited in the article, it is estimated that in developed countries at least one-third of patients are malnourished to some degree at the point of admission; during their hospital stay, the nutrition of about two-thirds of these patients will worsen if untreated; and about one-third of patients who are not malnourished when admitted may become malnourished during their stay.

Fortunately, hospitals can prevent many of the negative effects of malnutrition. The authors of the article in the Journal of the Academy of Nutrition and Dietetics suggest healthcare facilities apply the following six principles to nutrition care in order to reduce patient malnutrition:

Reduce Patient Malnutrition

1 – “Create an institutional culture where all stakeholders value nutrition” – Administrators and all healthcare professionals (doctors, nurses, physician assistants, pharmacists, dieticians, etc.) must collaborate.

2 – “Redefine clinicians’ roles to include nutrition care” – Provide clinicians with nutrition training and continuing education.

3 – “Recognize and diagnose all malnourished patients and those at risk” – Every hospitalized patient should be screened according to a standardized procedure.

4 – “Rapidly implement comprehensive nutrition interventions and continued monitoring” – Immediate nutrition interventions must be a high priority; consumption must be monitored and adjusted as necessary.

5 – “Communicate nutrition care plans” – Ensure patients’ nutrition care plans are updated in the EHR and all healthcare professionals are informed.

6 – “Develop a comprehensive discharge nutrition care and education plan” – Communicate the nutrition care plan to the patient and caregivers, provide them with nutrition education, and follow up to check adherence to the plan.

A piece featured on the Hospitals & Health Networks website proposes that “before implementing interventions, a hospital must first visualize food as medicine to realize the impact that food can make in the community.” This article provides many ideas for hospitals looking to serve their communities and reduce patient malnutrition (such as establishing on-site gardens, healthy cooking classes, food pantries, and food pharmacies).

March is National Nutrition Month®, an education and information campaign created by the Academy of Nutrition and Dietetics. This is the perfect time to start implementing the above principles at your facility and take steps to reduce patient malnutrition. You can also promote healthy eating habits for your employees and patients using the tools the Academy of Nutrition and Dietetics provides here.

Don’t forget to recognize the RDNs who serve and advance the health of your community by celebrating Registered Dietitian Nutritionist Day (the second Wednesday in March) as well!

You can also find ideas for promoting other health observances throughout the year here, a detailed calendar of this year’s health observances and recognition days here, and information on the other social determinants of health here.