NUTRITIONAL PREDICTION OF PRESSURE ULCERS

This article focuses on nutritional risk factors that predict the deve lopment of pressure ulcers in hospital and nursing home patients. Cros s-sectional studies associate inadequate energy and protein intake; un derweight; low triceps skinfold measurement; and low serum albumin, lo w serum cholesterol, and low hemoglobin levels with pressure ulcers. P rospective studies identify inadequate energy and protein intake, a po or score on the Braden scale (a risk assessment instrument that includ es a nutrition component), and possibly low serum albumin level as ris k factors for developing a pressure ulcer. Nutritionists should provid e a high-energy, high-protein diet for patients at risk of development of pressure ulcers to improve their dietary intake and nutritional st atus.