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KMID : 0948220160200020001
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Keimyung Journal of Nursing Science
2016 Volume.20 No. 2 p.1 ~ p.14
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Pressure Ulcer and Nutritional Status of ICU Patients according to Time
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Lee Ha-Nee
Park Jeong-Sook
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Abstract
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Purpose: This study was to identify the pressure ulcer and nutritional status of ICU patient according to time.
Methods: Research subjects were 112 patients who were admitted to an ICU of a university hospital. Data were collected on questionnaires including general characteristics, diet-related characteristics, nutritional status, and pressure ulcer status.
Results: Pressure ulcer prevalence of ICU patient was 58.9% and pressure ulcer prevalence was increased as time passed in ICU. There were no pressure ulcer group 41.2%, healing pressure ulcer group 7.1%, newly developed pressure ulcer group 12.4%, and continuous pressure ulcer group 30.3%, and nutritional status of newly developed and continuous pressure ulcer group were poorer than no pressure ulcer group. The caloric intake, calrolric supply status, glucose of ICU patients were increased over time, but BMR, Triceps skinfold thickness, hemoglobin, hematocrit, albumin were decreased over time. Comparing nutritional status as time passed in ICU by group of pressure ulcer status, hemoglobin and hematocrit of newly developed pressure ulcer group were lower than no pressure ulcer, healing pressure ulcer, and continuous pressure ulcer group. Total protein of no pressure ulcer, newly developed pressure ulcer and continuous pressure ulcer group were decreased as time passed in ICU, but total protein and albumin of healing pressure ulcer group were increased significantly. The MNA-SF score of no pressure ulcer group was high in normal nutrition, newly developed pressure ulcer group was high in normal nutritional risk, and continuous pressure ulcer group was high in malnutrition.
Conclusion: It is important to assess nutritional status of patients including MNA-SF in ICU admission as risk factor of pressure ulcer. And appropriate prevention and management of pressure ulcer including nutritional approach for ICU patients is needed.
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KEYWORD
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Intensive care units, Nutrition, Patients, Pressure ulcer
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