NCT03354260

Optimization of Oral Diet in Critically Ill Patients

Personalized Adapted Diet and Nutritional Follow-up With Therapeutic Education in Critically Ill Patients : Impact on Calorie and Protein Deficit, on Weight, Mortality, and Quality of Life

• Status: Terminated
• Phase: N/A
• Study type: Interventional
• Enrollment: 10 (actual)
• Sponsor: University Hospital, Montpellier · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Not accepted

Summary

The purpose of the present study is to evaluate the effects of a personalized oral diet in the critically ill patients during ICU stay and after as compared usual oral diet.

Detailed description

This is a prospective randomized controlled single center clinical trial. This trial include patient over 18 year hospitalized in ICU and ventilated more than 5 days and/or with denutrition after 5 days of no food intake in ICU without shock and/or respiratory distress. The randomization is awebsite randomization with stratification on age, presence of sepsis at inclusion, renal failure The day of the resumption of the oral feeding (J0), realization of a protocolized swallowing test then randomization and creation of a control and intervention group Control group: * Nutrition in resuscitation according to medical prescription: food recovery with a light meal consisting of soup and desserts and evolution to a normal meal according to the capabilities of patients * Daily quantification of ingesta (calories and proteins) by a dietitian until the exit resuscitation. Comparison with caloric-protein targets. * Nutritional evaluation before the release of resuscitation. Intervention group: * NAP: "Customized Adapted Nutrition" * Daily quantification of ingesta (calories and proteins) by a dietitian until the exit resuscitation. Comparison with caloric-protein targets. * Therapeutic education. * Nutritional evaluation before the release of resuscitation. * Creation at the exit of resuscitation of a nutritional linkage sheet with instructions food The prospects for optimizing oral replenishment are multiple: * reduce morbidity and mortality within 3 months after a stay in intensive care unit. * improve autonomy and quality of life after a stay in intensive care. * improve the privileged relationship with the patients' families. * strengthen links within the resuscitation team and with downstream services. * Educate patients on a nutritional level.

Conditions

• Food Intake
• Critically Ill Patients
• Nutrition

Interventions

Type	Name	Description
OTHER	Personalized adapted oral diet and nutritional education	Optimized personalized oral nutrition in ICU and nutritional follow up with therapeutic educational after exit of ICU

Timeline

• Start date: 2017-04-01
• Primary completion: 2018-02-19
• Completion: 2018-03-27
• First posted: 2017-11-27
• Last updated: 2018-04-11

Locations

1 site across 1 country: France