Outcome
| Type |
Measure |
Description |
Time frame |
Safety issue |
| Other |
Adverse reaction |
After the clinician and dietitian judge the occurrence of adverse reactions, the types of adverse reactions are recorded. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Primary |
Nutritional risk screening 2002 |
Nutritional risk screening scale:The maximum score of NRS2002 is 7 points and the minimum score is 0 points. A score of NRS2002=3 indicates the presence of nutritional risk, and nutritional support programs should be developed in combination with clinical practice. A score of NRS2002 < 3 indicates no nutritional risk, and a review is performed 1 week later. |
baseline and through study completion, an average of 1 year |
|
| Primary |
Patient-generated subjective nutrition assessment |
Nutritional risk screening scale:0-1 score, no intervention is required at this time, regular regular nutritional status score. 2 to 3 points, the nutritionist, nurse or clinician to educate the patient and family, and appropriate drug intervention for symptoms and laboratory tests. 4-8 points, requiring nutritional intervention and symptomatic treatment. A score of =9 indicates an urgent need for symptomatic treatment and appropriate nutrient support. |
baseline and through study completion, an average of 1 year |
|
| Secondary |
Dietary energy intake |
The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and all the foods were converted into the energy value of the foods, and the dietary energy intake of the patients was calculated by adding. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Dietary protein intake |
The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and the protein amount provided by each food was recorded, and the dietary protein intake of the patients was calculated by adding. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Nutrient energy intake |
The nutritional energy provided by oral nutrition, enteral nutrition and parenteral nutrition was recorded through inquiry and inquiry of nursing records. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Nutrient protein intake |
The nutritional proteins provided by oral nutrition, enteral nutrition and parenteral nutrition were recorded through inquiry and inquiry of nursing records. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Prealbumin |
Laboratory indicators on nutrition |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Albumin |
Laboratory indicators on nutrition |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Hemoglobin |
Laboratory indicators on nutrition |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
BMI |
Dietitians use a body fat scale to measure a patient's weight.When measuring the patient's weight, the body fat scale should be placed on a horizontal, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.Each weight measurement should be set at the same time.The dietitian uses a height meter to measure the patient's height.Weight and height will be combined to report BMI in kg/m^2. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Fat-free body weight |
Dietitians use a body fat scale to measure a patient's fattened weight.When measuring the patient's weight without fat, the body fat scale should be placed on a level, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.The weight loss should be measured at the same time each time. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Grip strength |
A dietitian uses a grip dynamometer to measure a patient's grip strength.When grip strength is measured, the patient's hands naturally droop and no other hand movements can be seen.Dietitians advise patients to measure their grip strength as best they can.The patient is tested on both hands, usually three times with each hand, and an average is taken. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
| Secondary |
Walking time |
The patients were asked about their daily walking time. |
baseline ?7 days after admission?1 month after admission?2 month after admission?4 month after admission and through study completion, an average of 1 year |
|
