Perioperative Nutrition Optimization in Elective General Surgery: A Literature Review

Catherine Lindsay McKnight
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Catherine Lindsay McKnight: Department of Surgery, Trauma, and Critical Care, University of Tennessee-Knoxville, USA

Nutrition & Food Science International Journal, 2017, vol. 3, issue 5, 87-90

Abstract: Prevention has been a recent focus not only in primary care but also in surgery as well, and appropriately there have been state and nationwide movements to reduce patients’ overall risks when receiving an elective surgery. The American College of Surgeons National Surgical Quality Improvement Program (NSQIP) is an outcomes-based program to measure and improve the quality of surgical care in the private sector. The NSQIP database focuses on post operative risks such as deep venous thrombosis, surgical site infection, adverse cardiac events, post-operative pneumonia, and several more.

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:3:y:2017:i:5:p:87-90

DOI: 10.19081/NFSIJ.2017.03.555662

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