A New Standard of Patient Nutrition Is HereLearn how malnutrition awareness, education and management can improve your patients’ outcomes and enhance your hospital’s level of care

Feed patients right. Feed patients now.

HEALTHCARE PROFESSIONAL BROCHURE

RISKS FOR MALNUTRITION IN THE HOSPITAL SETTINGMalnutrition is a serious, costly, and under-identified problem in healthcare settings around the world, both developed and emerging. In fact, by the time patients are admitted, most have already lost weight.9,10 A recent hospital survey showed that more than 40% of patients experienced weight loss in the three months prior to entering the hospital, and 50% ate markedly less food than usual the week before admission.10

When patients cannot meet nutrient needs with a regular food diet, nutritional intervention is needed.

HOSPITALIZATION IS A RISK FACTOR FOR MALNUTRITION11: • Around the world, up to 50% of hospitalized

adults are malnourished12-19

• Feeding interruptions for procedures and restricted eating orders only increase problems20

• An older person hospitalized with illness can lose up to 10% of muscle in just three days21

WHY CHANGE HOSPITAL NUTRITION PRACTICES?With optimal nutrition care, hospitals can improve patients’ clinical outcomes and cut healthcare costs.1-8 However, despite compelling evidence, nutrition is still not fully utilized; barriers such as inadequate time, money, and training are given as reasons.22,23 The truth is that we can no longer afford to not pay attention to the nutrition care in practice.

ACCORDING TO A RECENT REPORT, ORAL NUTRITIONAL SUPPLEMENTS PROVIDED DURING HOSPITALIZATION WERE ASSOCIATED WITH: • Decreased length of stay1,4-8

• Lower episode costs5

• Decreased probability for readmission within 30 days5

feedM.E. MALNUTRITION AWARENESS, EDUCATION, AND CALL-TO-ACTION As a healthcare professional, you care about your patients’ wellbeing and quality of life. Nutrition has a proven and direct impact on patient outcomes—from reducing complications1-3 and length of stay1,4-8

to helping avoid readmissions.1,4-8 Recognizing and treating malnutrition with prompt and appropriate nutritional intervention will help your patients get back to their lives and loved ones, help cut costs, and give you the satisfaction of a job well done.

feedM.E. AN INNOVATIVE, COST-EFFECTIVE PROGRAM FOR CHANGEfeedM.E. is a global malnutrition awareness, education, and call to action initiative that was developed in conjunction with a global advisory board of physicians. The program compiles scientific rationale, clinical evidence, and best practices to:

• Heighten AWARENESS of the high prevalence of malnutrition and its adverse consequences

• EDUCATE hospitals with standardized and practical feeding protocols and tools that optimize patient outcomes, have positive financial benefits, and make feeding decisions easier

HOW feedM.E. CAN BENEFIT YOUR INSTITUTION: • COST-SAVING: Recognizes malnutrition or those at nutritional

risk, and tailors feeding to individual patient needs in order to positively impact your financial bottom line (screen, intervene, supervene)

• COST-EFFECTIVE: Streamlines implementation of updated nutrition practice by using available staff and resources and a limited commitment of training time

• PRACTICAL: Applies easy-to-learn and -use assessment and diagnostic tools and suggests standard protocols

• INNOVATIVE: Facilitates best-practice nutrition management

• IMPACTFUL: Supports patients and their families, healthcare professionals, hospitals, communities, and the global healthcare system

• HOLISTIC: Considers nutrition care across the continuum from admission to hospital stay through home-care

Hospitalized patients who are poorly nourished are

at distinctly higher risk for complications, prolonged

hospitalizations, and costly outcomes than are

adequately-nourished patients.17

Malnutrition is a strong predictor

of hospital readmission.14

Impaired functional recovery is evident in

patients who experience malnutrition and loss

of lean body mass, even after one year following

hospital discharge.25

Compared to well-nourished surgery patients, those who were

malnourished were four times more likely to develop pressure ulcers, two times more likely to

have surgical site post-operative infections, and five times more likely to get catheter-associated

urinary tract infections.24

Severely limited food intake due to illness increases risk of dying.10

REFERENCES1. Cawood AL, Elia M, Stratton RJ. Systematic review and meta-analysis of the effects of high protein oral nutritional supplements. Ageing Res Rev. 2012;11:278-296. 2. Stratton RJ, Ek AC, Engfer M, et al. Enteral nutritional support in prevention and treatment of pressure ulcers: a systematic review and meta-analysis. Ageing Res Rev. 2005;4:422-450. 3. Milne AC, Potter J, Vivanti A, et al. Protein and energy supplementation in elderly people at risk from malnutrition. Cochrane Database Syst Rev. 2009:CD003288. 4. Somanchi M, Tao X, Mullin GE. The facilitated early enteral and dietary management effectiveness trial in hospitalized patients with malnutrition. JPEN J Parenter Enteral Nutr. 2011;35:209-216. 5. Philipson TJ, Snider JT, Lakdawalla DN, et al. Impact of oral nutritional supplementation on hospital outcomes. Am J Manag Care. 2013;19:121-128. 6. Starke J, Schneider H, Alteheld B, et al. Short-term individual nutritional care as part of routine clinical setting improves outcome and quality of life in malnourished medical patients. Clin Nutr. 2011;30:194-201. 7. Lee C, Rucinski J, Bernstein L. A systematized interdisciplinary nutritional care plan results in improved clinical outcomes. Clin Biochem. 2012;45:1145-1149. 8. Stratton RJ, Hebuterne X, Elia M. A systematic review and meta-analysis of the impact of oral nutritional supplements on hospital readmissions. Ageing Res Rev. 2013;12:884-897. 9. Schindler K, Pernicka E, Laviano A, et al. How nutritional risk is assessed and managed in European hospitals: a survey of 21,007 patients findings from the 2007-2008 cross-sectional nutritionDay survey. Clin Nutr. 2010;29:552-559. 10. Hiesmayr M, Schindler K, Pernicka E, et al. Decreased food intake is a risk factor for mortality in hospitalised patients: the NutritionDay survey 2006. Clin Nutr. 2009;28:484-491. 11. Krumholz, Harlan M. Post-Hospital Syndrome — An Acquired, Transient Condition of Generalized Risk. N Engl J Med. 2013;368:100-102. 12. Norman K, Pichard C, Lochs H, et al. Prognostic impact of disease-related malnutrition. Clin Nutr. 2008;27:5-15. 13. Kirkland LL, Kashiwagi DT, Brantley S, et al. Nutrition in the hospitalized patient. J Hosp Med. 2013;8:52-58. 14. Lim SL, Ong KC, Chan YH, et al. Malnutrition and its impact on cost of hospitalization, length of stay, readmission and 3-year mortality. Clin Nutr. 2012;31:345-350. 15. Charlton KE, Nichols C, Bowden S, et al. Older rehabilitation patients are at high risk of malnutrition: Evidence from a large Australian database. J Nutr Health Aging. 2010;14:622–628. 16. Liang X, Jiang ZM, Nolan MT, et al. Nutritional risk, malnutrition (undernutrition), overweight, obesity and nutrition support among hospitalized patients in Beijing teaching hospitals. Asia Pac J Clin Nutr. 2009;18:54-62. 17. Loser C. Malnutrition in hospital: the clinical and economic implications. Dtsch Arztebl Int. 2010;107:911-917. 18. Agarwal E, Ferguson M, Banks M, et al. Nutritional status and dietary intake of acute care patients: results from the Nutrition Care Day Survey 2010. Clin Nutr. 2012;31:41-47. 19. Zhang L, Wang X, Huang Y, et al. NutritionDay 2010 audit in Jinling hospital of China. Asia Pac J Clin Nutr. 2013;22:206-213. 20. Tappenden KA, Quatrara B, Parkhurst ML, et al. Critical role of nutrition in improving quality of care: an interdisciplinary call to action to address adult hospital malnutrition. JPEN J Parenter Enteral Nutr. 2013;37:482-497. 21. Kortebein P, Ferrando A, Lombeida J, et al. Effect of 10 days of bed rest on skeletal muscle in healthy older adults. JAMA. 2007;297:1772–1774. 22. Cahill NE, Murch L, Cook D, et al. Barriers to feeding critically ill patients: a multicenter survey of critical care nurses. J Crit Care. 2012;27:727-734. 23. Jones NE, Suurdt J, Ouelette-Kuntz H, et al. Implementation of the Canadian Clinical Practice Guidelines for Nutrition Support: a multiple case study of barriers and enablers. Nutr Clin Pract. 2007;22:449-457. 24. Fry DE, Pine M, Jones BL, Meimban RJ: Patient characteristics affect the occurrence of “never events.” Archives of Surgery. 2010; 145:148-51. 25. Li HJ, Cheng HS, Liang J, et al. Functional recovery of older people with hip fracture: Does malnutrition make a difference? J Adv Nurs. 2013;69:1691-1703.

feedM.E. IN YOUR HOSPITAL OR INSTITUTIONAround the world, nutrition intervention—in the form of oral or tube fed nutrition supplements—has proven beneficial to patients who cannot meet nutrient needs with a regular food diet. In terms of costs, attention to nutrition care can shorten length of hospital stay; reduce readmissions; and lower overall costs for hospital care.1,4-8

The feedM.E. program builds a healthcare culture that values nutrition by helping you develop attainable goals and best-practice feeding protocols for use in your institution. While feedM.E. has global implications, it starts with you. Abbott Nutrition is your partner to help you make the best nutritional choices for your patients during their stay in the hospital and after discharge from the hospital. Talk more with your Abbott representative about how you can quickly and easily implement feedM.E. in your institution.

ABBOTTAs a leader in the healthcare industry, Abbott is committed to translating science into lasting contributions to health and pioneering nutrition solutions for every stage of life…because better health demands better nutrition.

Feed patients right. Feed patients now.

Let’s work together to make the best nutritional choices for your patients

while they’re in your hospital and beyond.

© 2014 Abbott Laboratories 5001 1113 0135 A 1