Avaliação do perfil nutricional dos pacientes acometidos de lesão por pressão atendidos pelo programa Melhor em casa: comparação com as recomendações nutricioais.

Abstract

The pressure injury (LP) is a complication that can occur in people who are usually with reduced mobility, commonly found in bedridden who are in home care, it is also characterized by being a multifactorial condition, which ends up causing compromised treatment and patient recovery. Among the factors that can influence the development of the lesion is food consumption and nutritional status. In view of the above, this study aimed to assess the nutritional profile of all patients affected by pressure injuries, of both sexes, assisted by the Better at Home Program. This is a cross-sectional, quantitative and descriptive study, carried out in the Programa Melhor em Casa, in the municipality of Cuité / PB. The information obtained with the research was given through a semi-structured questionnaire, applied to the patient himself when able to answer, or the responsible caregiver, between October and December of the year 2019, with the inclusion criterion presenting at least an injury. Statistical data analysis was performed with the aid of the statistical program Statistical Product and Service Solutions (SPSS) (version 20.0). As for the results obtained, it was verified that the profile of patients with pressure injuries linked to the program was predominantly of bedridden elderly. Regarding the nutritional profile, most patients were underweight, representing 57% of the studied population, which may have had repercussions for the appearance of the lesion, considering that part of the number of patients in the study passed through all the injury stages, it is also worth noting that aspects such as the consistency of food may also have affected the impairment of nutritional status, since it was identified that 57.1% of the population studied was on a pasty diet, and showed low acceptance for this consistency. Food consumption may also have repercussions as an aggravating factor for the treatment and recovery of the lesion, since most individuals had inadequate nutritional support, both in terms of caloric and protein intake, which is essential for tissue regeneration. Thus, it is concluded that aspects such as impaired nutritional status, together with unsatisfactory food consumption, associated with other aggravating factors, can be considered as risk factors for the development of injury, since patients with low weight may experience delayed healing. , as shown in the literature.