Purpose: To identify risk groups for oropharyngeal dysphagia in hospitalized patients in a university hospital. Methods: The study was design as an exploratory cross-sectional with quantitative data analysis. The researched population consisted of 32 patients admitted to the medical clinic at the university hospital. Patient history data were collected, followed by a universal swallowing screening which included functional feeding assessment, to observe clinical signs and symptoms of dysphagia, and assessment of nutritional status through anthropometric data and laboratory tests. Results: Of the total sample, the majority of patients was male over 60 years. The most common comorbidities related to patients with signs and symptoms of dysphagia were chronic obstructive pulmonary disease, systemic arterial hypertension, congestive heart failure, diabetes mellitus and acute myocardial infarction. The food consistency that showed higher presence of clinical signs of aspiration was pudding and the predominant sign was wet voice. Conclusion: There is a high incidence of risk for oropharyngeal dysphagia in hospitalized patients and an even higher rate of hospitalized patients with nutritional deficits or already malnourished. Hospitalized patients with respiratory diseases, chronic obstructive pulmonary disease, congestive heart failure and patients with xerostomia were indicated as risk group for oropharyngeal dysphagia.

IntroduçãoO sal é um alimento amplamente utilizado na alimentação humana, adicionado no preparo de refeições, em produtos industrializados e à mesa, devido a sua capacidade de melhorar aspectos sensoriais dos alimentos como textura, cor e sabor. 1 Esta capacidade, associada ao comportamento descrito como "apetite humano por sal", busca agradar ao paladar. 2 Estudos têm associado o consumo elevado de sódio, proveniente principalmente do sal de cozinha, com hipertensão arterial sistêmica, doenças vasculares e cardíacas, insuficiência renal e hepática, câncer gástrico, osteoporose, asma e obesidade. [3][4][5] Evidências científicas revelam, no entanto, que qualquer redução no consumo de sal diminui a pressão arterial 3-5 e melhora o perfil de morbimortalidade por essas enfermidades. 6

Características clínicas y de laboratorio en pacientes cirróticos asociada con desnutrición moderada o severaClinical and laboratory characteristics of cirrhotic patients associated with moderate and severe malnutrition Este trabajo fue recibido el 12 de Noviembre de 2013 y aceptado para ser publicado el 30 de Enero de 2014. ABSTRACTContext and objective: Protein-energy malnutrition is described Context and objective: Protein-energy malnutrition is described in 25-100% of patients with cirrhosis. The aim of this study was to evaluate the nutritional status of cirrhotic patients, to identify clinical and laboratory variables associated with moderate to severe malnutrition and to correlate them with cirrhosis prognostic factors (Child-Pugh Classification). Design and setting: This cross-sectional study evaluated cirrhotic individuals admitted to University Hospital from December 2011 to August 2012. Methods: Nutritional status was evaluated by Subjective Global Assessment (SGA), total lymphocyte count and serum albumin. Bivariate analysis was used to identify variables associated with Child C and with moderate to severe malnutrition in different nutritional classifications. Results: Sixty-seven patients were included (mean age 54.4 ± 11.7 years; 74.6% men). The mean MELD score was 14.5 ± 6.5, and almost 30% of the individuals were classified as Child C. With respect to nutritional status, 20.9% showed severe malnutrition by SGA, 14.9% malnutrition by total lymphocyte count, and 40.3% by albumin levels. In all methods employed, moderate to severe malnutrition was correlated with Child classification grade C. The rate of moderate to severe malnutrition by SGA was lower than that evidenced by laboratory methods. Nevertheless, SGA indicated a greater proportion of Child C patients with moderate to severe malnutrition. Conclusion: Due to the high prevalence of malnutrition and its correlation to the severity of cirrhosis, the nutritional evaluation of cirrhotic patients is an essential step that can be performed through simple methods in routine hospital care.

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