Remote nutrition care during the first wave of COVID‐19 pandemic: Did it impact nutrition therapy goals?

Abstract

AbstractBackground and AimsNutrition societies recommended remote hospital nutrition care during the coronavirus disease 2019 (COVID‐19) pandemic. However, the pandemic's impact on nutrition care quality is unknown. We aimed to evaluate the association between remote nutrition care during the first COVID‐19 wave and the time to start and achieve the nutrition therapy (NT) goals of critically ill patients.MethodsA cohort study was conducted in an intensive care unit (ICU) that assisted patients with COVID‐19 between May 2020 and April 2021. The remote nutrition care lasted approximately 6 months, and dietitians prescribed the nutrition care based on medical records and daily telephone contact with nurses who were in direct contact with patients. Data were retrospectively collected, patients were grouped according to the nutrition care delivered (remote or in person), and we compared the time to start NT and achieve the nutrition goals.ResultsOne hundred fifty‐eight patients (61.5 ± 14.8 years, 57% male) were evaluated, and 54.4% received remote nutrition care. The median time to start NT was 1 (1–3) day and to achieve the nutrition goals was 4 (3–6) days for both groups. The percentage of energy and protein prescribed on day 7 of the ICU stay concerning the requirements did not differ between patients with remote and patients with in‐person nutrition care [95.5% ± 20.4% × 92.1% ± 26.4% (energy) and 92.9% ± 21.9% × 86.9% ± 29.2% (protein); P > 0.05 for both analyses].ConclusionRemote nutrition care in patients critically ill with COVID‐19 did not impact the time to start and achieve the NT goals.