Clinical Nutrition in Portuguese Gastroenterology Departments: A Multicentric Study

Francisco Vara-Luiz (), Luísa Glória, Irina Mocanu, António Curado, Isabel Medeiros, Maria Antónia Duarte, António Banhudo, Susana Ferreira, Ana Margarida Vaz, Isabel Bastos and Jorge Fonseca
Additional contact information
Francisco Vara-Luiz: GENE–Artificial Feeding Team, Gastroenterology Department, Hospital Garcia de Orta, 2805-267 Almada, Portugal
Luísa Glória: Gastroenterology Department, Hospital Beatriz Ângelo, 2674-514 Loures, Portugal
Irina Mocanu: GENE–Artificial Feeding Team, Gastroenterology Department, Hospital Garcia de Orta, 2805-267 Almada, Portugal
António Curado: Gastroenterology Department, Centro Hospitalar do Oeste, 2500-176 Caldas da Rainha, Portugal
Isabel Medeiros: Gastroenterology Department, Hospital do Espírito Santo, 7000-811 Évora, Portugal
Maria Antónia Duarte: Gastroenterology Department, Hospital do Divino Espírito Santo de Ponta Delgada, 9500-370 Ponta Delgada, Portugal
António Banhudo: Gastroenterology Department, Hospital Amato Lusitano, 6000-085 Castelo Branco, Portugal
Susana Ferreira: Gastroenterology Department, Hospital do SAMS, 1849-017 Lisboa, Portugal
Ana Margarida Vaz: Gastroenterology Department, Centro Hospitalar Universitário do Algarve, 8000-386 Faro, Portugal
Isabel Bastos: Gastroenterology Department, Centro Hospitalar do Baixo Vouga, 3810-164 Aveiro, Portugal
Jorge Fonseca: GENE–Artificial Feeding Team, Gastroenterology Department, Hospital Garcia de Orta, 2805-267 Almada, Portugal

IJERPH, 2022, vol. 19, issue 23, 1-9

Abstract: Background: Hospital nutrition is a major public health problem, as up to 50% of hospitalized patients suffer from undernutrition. Adequate nutritional support (NS) decreases morbidity/mortality, shortens the length of stay, and reduces costs. We aimed to evaluate the engagement of Portuguese gastroenterology departments in NS, especially in artificial nutrition (AN). Methods: Cross-sectional multicentric study, using an online survey sent to 31 Portuguese gastroenterology departments. Results: Nine centers were involved, and all departments were engaged in NS activities. The most performed nutrition technique was endoscopic gastrostomy and not all departments had the expertise to perform all nutrition procedures, namely, endoscopic jejunostomy. Two departments had an AN outpatient clinic. Five centers were involved in hospital nutrition committees. Only four performed systematic nutritional evaluation of every patient on admission. Two departments developed research in the nutrition field. An increase staff and nutrition training were pointed out as suggestions to improve NS. Conclusions: This study outlines a broad picture of NS/AN in Portuguese gastroenterology departments. Medical nutritional training and increasing nutrition teams’ staff may contribute to developing NS/AN. Multidisciplinary management of nutrition-related disorders is of utmost importance, and gastroenterologists are expected to be at the core of hospital nutrition.

Keywords: nutrition; training; nutrition techniques; gastroenterology (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/19/23/16333/pdf (application/pdf)
https://www.mdpi.com/1660-4601/19/23/16333/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:19:y:2022:i:23:p:16333-:d:994880

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().