Clinical nutrition refers to managing the patient’s energy balance, ensuring that they receive sufficient amounts of fluids and nutrients such as protein, lipids, glucose, vitamins, and minerals.
For most hospitalized patients, high-quality hospital foods adequately meet dietary needs. However, more than 50% of the patients in the hospital do not eat all their food. This type of insufficient dietary intake can lead to a subsequent deterioration in nutritional status.
For patients who are unable or unwilling to eat, clinical nutritional support involving oral nutritional supplements, enteral tube feeding, or parenteral (intravenous) nutrition becomes indispensable.
This process must be closely monitored by trained professionals with specific knowledge, since this management is a tailored suit for each patient and not a prescription applicable to all, that is, not all patients have the same requirements.
The right nutritional support applied at the correct timingand with an adequate calculation it saves the lives of the sick and even better reduces the days of hospital stay and complications.