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The nutritional state of the hospitalized patient often suffers remarkably during even a brief hospital stay. Institutional food, prepared unappetizingly and delivered cold, and the practice of keeping the patient "N.P.O." even for the most trivial tests often results in weakness and debility out of proportion to the complaint for which the patient was hospitalized. Morbidity develops that is secondary not to illness itself but to not enough attention to proper nutrition. The surgical patient is more at risk than the average medical patient as the trauma and hypercatabolism of operative injury are added to inability to eat.
Manual of Surgical Nutrition.. Ann Intern Med. 1976;85:836. doi: https://doi.org/10.7326/0003-4819-85-6-836_1
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Published: Ann Intern Med. 1976;85(6):836.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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