Being Nutritionally At-Risk: Its Effect on Health Expenses and Length of Stay In Hospital

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dc.authoridAsil, Esma/0000-0003-0809-4008
dc.contributor.authorGüngör, Anıl Evrim
dc.contributor.authorKılınç, Fatma Nişancı
dc.contributor.authorAlparslan, İrem
dc.contributor.authorCakır, Biriz
dc.contributor.authorAsil, Esma
dc.contributor.authorEsatoglu, A. Ezel
dc.contributor.authorYavuz, Yasemin
dc.date.accessioned2025-01-21T16:36:06Z
dc.date.available2025-01-21T16:36:06Z
dc.date.issued2022
dc.departmentKırıkkale Üniversitesi
dc.description.abstractObjective: Hospital malnutrition is a critical, cost-increasing public health problem that is common in many countries. The study aimed to evaluate the effect of being nutritionally at risk on health expenses and length of stay (LOS) in hospital. Material and Method Nutritional Risk Screening-2002 (NRS-2002) was used to screen 1069 adult patients on admission day. Patients' anthropometric measurements, unintentional weight loss, hand grip strength (HGS), cancer diagnosis, as well as LOS were recorded. Health expenses for each patient was obtained from hospital billing system. Results: Of the patients, 19.1% had NRS-200233 (nutritionally at risk) which was more frequent among male patients (61.8%) than female patients (38.2%) (p<0.001). The odds of being nutritionally at risk increased by 1.029 times with one year increase in age (p<0.05). The median of HGS was lower in patients with NRS-200233 (p<0.05). Patients without nutritional risk (NRS-2002<3) had a LOS of 7.65 +/- 7.61 days, while corresponding figure was 16.5 +/- 15.64 days for patients with NRS-200233 (p<0.001). Patients' health expenses with NRS-2002<3 and NRS-200233 were $384.19 and $873.89, respectively (p<0.01). One percent increase in involuntary weight loss and one unit decrease in HGS resulted in $2588 and $1066 increase in average expenses, respectively (p<0.05). The odds of becoming NRS-2002 >= 3 increased 1.566 times with 1% increase of involuntary weight loss (p<0.001). Cancer patients whose average LOS was 4.5 days longer had 4.93 times increased risk of developing nutritional risk during hospital stay (p<0.001). Conclusion: Nutritional status of patients should be assessed during hospitalization. Patients with nutritional risk have higher total costs and stay longer in the hospital than the patients with no risk.
dc.description.sponsorshipTurkish Society of Clinical Enteral and Parenteral Nutrition (KEPAN)
dc.description.sponsorshipThe study was supported by a research grant from the Turkish Society of Clinical Enteral and Parenteral Nutrition (KEPAN).
dc.identifier.doi10.23751/pn.v24i2.12057
dc.identifier.issn1129-8723
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85138582458
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.23751/pn.v24i2.12057
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24257
dc.identifier.volume24
dc.identifier.wosWOS:000822696600018
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress In Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241229
dc.subjectMalnutrition; nutritional risk; hand grip strength; health expenses; length of stay in hospital
dc.titleBeing Nutritionally At-Risk: Its Effect on Health Expenses and Length of Stay In Hospital
dc.typeArticle

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