Introduction: Prevalence of disease-related malnutrition in health settings remains high and it is estimated that 15–60 % of the patients are already affected at the time of admission to the care setting. In addition, malnutrition is associated with higher morbidity, longer hospitalization and higher costs of care. Many nutritional screening tools are used for quickly identification of nutritional risks or malnutrition in the patient. Purpose: The purpose of the diploma work is to determine the nutritional risks and nutritional status of surgically treated patients during hospitalization in one of the Slovenian hospitals. Methods: In the empirical part, a case study was conducted involving 11 patients who were hospitalized due to lower limb amputation. Data was collected using a nutritional anamnesis. At hospital admission initial and final nutrition screening were performed using the Nutritional Risk Screening 2002 tool. Beside Nutritional Risk Screening 2002 we performed the measurement of bioelectrical impedance analysis at admission and discharge, through which we acquired assessment of the phase angle and basal metabolic energy needs of the patient. During hospitalization actual energy intake was evaluated using a five-point scale for assessing food intake. Results: The results have shown that only 1 patient of 11 was at nutritional risk using Nutritional Risk Screening 2002 tool. Body mass index of the patients decreased during hospitalization, which indicates body weight loss during hospitalization. The electrical bioimpedance analysis parameter, the phase angle levels on average did not change during hospitalization period but in view of initial set lower cut-off value they still indicate a poor nutritional status of the patients. The estimated actual energy intake was sufficient to cover the estimated basal energy needs in only 1 patient of 11. The energy value of prescribed diet was sufficient considering to estimated basal energy needs in 6 patients (54,6 %), while in the other 5 patients the energy value of the prescribed diet was not sufficient to cover their basal energy needs. The actual energy intake considering the estimated daily energy needs was not covered by any of the subjects. Discussion and conclusion: We believe that the nutritional status of patients with lower limb amputation is worrisome. Also preliminary studies in Slovenia in the field of nutritional risks have shown that a large number of patients are at nutritional risk or malnourished. Some authors quote that people who are malnourished or do not have body energy reserves are at greater risk for longer wound healing, which in patients with lower limb amputation is an important factor. In the diet of the patient, the nutrition team has a key role. Good collaboration between physicians, registered nurses - who are most in contact with the patient and dieticians, who design the menus, is essential. In addition, the support of a health institution is needed to help the patients actually implement better nutritional support in everyday practice and monitoring of nourishment.
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