Feeding Practices and Nutrition Intakes Among Non‐Critically Ill, Postoperative Adult Patients: An Observational Study

Rattray, Megan; Marshall, Andrea; Desbrow, Ben; Roberts, Shelley

Feeding Practices and Nutrition Intakes Among Non‐Critically Ill, Postoperative Adult Patients: An Observational Study

2019

Rattray, Megan | Marshall, Andrea | Desbrow, Ben | Roberts, Shelley

BACKGROUND: Evidence‐based guidelines (EBG) recommend recommencing oral feeding (liquids and solids) ≤24 hours after surgery. The aims of this study were to determine time to first diet (any) and solid‐diet prescriptions, delivery, and intakes among adult, non‐critically ill, postoperative patients. METHODS: This prospective cross‐sectional study included 100 postsurgical patients. Demographic and perioperative dietary‐related data were collected from patients’ medical records or via direct observation. Dietary intakes were observed for the duration patients were enrolled in the study (from end of surgery to discharge). The amount of energy (kcal) and protein (g) consumed per patient per day was analyzed and considered adequate if it met ≥75% of a patient's estimated requirements. RESULTS: 89 and 52 patients consumed their first intake and first solid intake ≤24 hours after surgery, respectively. For their first intake, 53% of patients had clear or free liquids. Median times to first diet prescription (range: 1.3–5.7 hours), delivery (range: 2.1–12.5 hours), and intake (range: 2.2–13.9 hours) were ≤24 hours after surgery for all patient groups. Time to first solid‐diet prescription (range: 1.3–77.8 hours), delivery (range: 2.1–78.0 hours) and intake (range: 2.2–78.2 hours) varied considerably. Urologic and gastrointestinal patients experienced the greatest delays to first solid‐diet prescription and first solid intake. Only 26 patients met both their energy and protein requirements for ≥1 day during their stay. CONCLUSION: While practice appears consistent with EBG recommendations for commencing nutrition (any type) after surgery, the reintroduction of adequate diet requires improvement.

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