Relationship of Nutritional Risk to Functional Outcome in Rehabilitation Patients

Abstract

LEARNING OUTCOME: To discuss the relationship of nutritional risk to functional outcome and length of stay. OBJECTIVE To compare the level of nutritional risk to functional independence measure (FIM) and length of stay (LOS) outcomes in an acute care rehabilitation unit. METHOD Nutrition screening was completed on all patients upon admission. The level of nutrition risk was determined by selected criteria. Patients were placed in one of three levels: Level I (no nutritional risk), Level II (potential nutritional risk) and Level III (severe or high nutritional risk). The level of nutritional risk was subsequently compared to FIM level and LOS. SUBJECTS Subjects consisted of 100 consecutive admissions to an acute care hospital's rehabilitation unit over a three month time period. Admission diagnoses included orthopedic, cardiac and neurological impairment. OUTCOMES Measured outcomes included FIM (as determined by a physical or occupational therapist) and LOS. STATISTICAL ANALYSIS Data was analyzed using one-way ANOVA. RESULTS CONCLUSIONS The results suggest an association between functional outcome and nutritional risk