Food and water help fight infection

This is an extended version of the article that appears in Forum Focus, RCN Bulletin, February 2012.

RCN guidance highlights the crucial role nutrition and hydration play in protecting against infection

Prolonged wound healing, greater risk of skin breakdowns and pressure sores, and loss of fat stores are just some of the potential hazards of malnutrition. All can make patients more susceptible to picking up infections in hospital.

In an attempt to raise awareness of the strong link between malnutrition and risk of infection, Essential Practice for Infection Prevention and Control has been relaunched and updated by the RCN Infection Prevention Network. It includes a section dedicated to nutrition and hydration. The publication also highlights other core elements of good infection prevention and control practice.

Member Liz Evans, who is also Chair of the National Nurses Nutrition Group, is responsible for the new section. She said: “The fundamental message is that malnourished people have a higher chance of infection.
“It has been reported that the average stay in hospital for a well-nourished patient is six days. The average stay for a malnourished patient is 16 days. It is absolutely vital we get this right.”

Despite general awareness of the effects of malnutrition, Liz questioned how many people appreciate the positive that impact proper nutrition and hydration can have on infection prevention.

She said: “In my trust we incorporate nutrition care planning in a checklist which is commenced if a patient develops loose stools. The checklist prompts staff to repeat screening, instigate a red tray and food chart if necessary, and ensure blood is taken to check urea and electrolytes in order to prevent dehydration.

“If we do not screen patients, if we do not plan nutritional care, then we are putting them at higher risk of infection."

“Added to this is the cost,” Liz said. “Reports suggest malnutrition costs the NHS £13 billion. Making sure our patients are properly nourished can reduce infections and so reduce cost.

“This is highly important guidance – infection control is everyone’s business. All nursing staff should be fully informed.”

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References

British Association for Parenteral and Enteral Nutrition (2008) Combating Malnutrition: Recommendations For Action, output of a meeting of the Advisory Group on Malnutrition 12 June 2008. Edited by M. Elia and C.A. Russell, BAPEN.
Malnutrition Prevalence Group (2000) Prevalence of Malnutrition on Admission to Four Hospitals in England, Clinical Nutrition 19 (3) pp 191-195.
Royal College of Nursing (2007) Water for Health: Hydration Best Practice Toolkit for Hospitals and Health Care, London: RCN.
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