Routine nutritional screening of patients admitted to the surgical services confirms a substantial prevalence of malnutrition. Identification of the malnourished patient and the patient who is likely to become malnourished should be done as early as possible in the hospital stay and usually requires only simple, readily available parameters. Nutritional screening is only the first step in the optimal nutritional management of surgical patients. This information should be used to determine the need for further nutritional assessment, the appropriate consultation, and nutritional therapy.
|Original language||English (US)|
|Number of pages||2|
|Journal||Journal of the American Dietetic Association|
|State||Published - 1984|
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics