Effect of a Multidisciplinary Nutrition Management Model in Patients with Critical Illness: A randomized trial

Abstract

Abstract This trial quantified the effects of the standardized process of multidisciplinary nutrition management oncritically ill patients. One hundred thirty-two patients in the ICU were randomly divided into an experimental group and a control group. A routine nutrition management mode was implemented in the control group, and a multidisciplinary nutrition management mode was adopted in the experimental group. The early nutritional support rates of the experimental group and the control group were 89.39% and 69.7% (P=0.031, P<0.05). Serum albumin (35.4 vs. 33.1 g/L), preprotein (153.2 vs. 125.9 mg/L), and haemoglobin (97.5 vs. 90.6 g/L) in the experimental group were significantly higher than in the control group (P=0.000, 0.016, 0.033, P < 0.05). The days of hospitalization in the ICU of the experimental group were shorter than in the control group (5.2 vs. 7.1, P=0.039, P < 0.05). The difference of hs-CRP, the days of mechanical ventilation, and ICU hospitalization expenses between two groupswerenot statistically significant (P=0.713, 0.068, 0.489, P>0.05). The multidisciplinary nutrition management standardized process for critically ill patients that was constructed in this study can effectively improve nutritional indexes, shorten the length of stay in the ICU, and promote the rehabilitation of patients.