Evaluation of Nutritional Management among Patients with COVID-19 in Two Intensive Care Units of Abidjan
-
Ouattara Abdoulaye
,
Bedie Yao Vianney
,
Kakou Koffi Manasse
,
N’dah Etienne Spah
,
Ouakoube Pascal Azere Jesus
,
Gnazegbo Ange Delord
,
Kadjo Abo Theodore Hugues Anicet
,
Abhé CM
Abstract
Background: During the COVID-19 pandemic, specialized centers, including intensive care units, were established in Côte d’Ivoire for the management of patients with COVID-19. The objective of this study was to assess the nutritional prescriptions and management of these patients in two dedicated intensive care units.
Methods: A prospective study was conducted from December 2020 to January 2021. A dietary survey and calculations of energy intake from oral and blended enteral nutrition were performed.
Results: The nutritional value of the daily oral ration was 1490 kcal, representing 70% of the recommended energy intake, and did not meet patients’ energy requirements in either center, which offered similar menus. The same applied to the nutritional value of the blended enteral feeds. That of center 1 provided 1537 kcal (carbohydrates 67.2%, proteins 16.3%, and fat 15.6%), while that of center 2 provided 2490 kcal (carbohydrates 60.5%, protein 15.8%, and fat 22%). These intakes were unbalanced and failed to meet patients’ nutritional needs. Mortality was high, at 69.57% in center 1 and 47.4% in center 2.
Conclusion: Deficiencies were identified in both the assessment of patients’ nutritional status and the evaluation of their dietary intake.
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