Comparative study on the clinical outcomes of critically ill covid-19 patients between those with adequate and inadequate nutrient intake admitted at St. Luke’s Medical Center

Abstract

The aim of this analysis was to determine the characteristics of COVID19 patients assessed by critical care dietitians during the COVID19 pandemic. Methods: Nutrition parameters were collected for all patients admitted to the intensive care unit (ICU) with COVID19 and a length of stay (LOS) >48hrs. Data was compared from March-June 2020 (T1) to January-April 2021 (T2). Results: 64 patients in T1 and 77 patients in T2 were assessed by a critical care dietitian and 100% required nutrition support. Mean age in T1 was 60.6yrs (66% male) compared to 63.1yrs in T2 (62% male). Mean BMI was 29.6kg/m 2 in T1 and 30.2kg/m 2 in T2.72% of patients required mechanical ventilation in T1 and 78% in T2 with the remainder on non-invasive ventilation (NIV). During T1 78% transferred to ward level care with 48% in T2. The average ICU LOS of 16 days in T1 and 22 days* in T2 (*2 patients remain in ICU at time of data analysis). Of those that transferred to the ward 100% required on going dietetic input at both time periods. In T1 41% were discharged on enteral nutrition (EN) and 50% discharged on EN in T2. Type of nutrition support during ICU stay is described in the table below.