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Hospital malnutrition is considered a public health problem, whose prevalence ranges from 40% to 60% on admission, reaching figures of 80% during the course of hospitalization. In this context, the nutriDia Brasil project aims to highlight nutritional problems that hospitalized patients have, as well as resources available for the management and knowledge of health professionals in this regard. Methods: Longitudinal observational study, using data from the multiprofessional nutritional therapy team at Hospital São Vicente de Paulo, in Passo Fundo, RS, an institution participating in nutriDia Brasil, in November 2017. For the composition of the study, variables such as gender, age, diagnosis, length of hospital stay, body mass index (BMI), weight loss, identification of nutritional risk, type of nutritional therapy, acceptance of diet, consumption of food outside the hospital routine and clinical outcome after 30 days. Results: 136 patients were evaluated, with a mean age of 57 ± 3.2 years, most of whom were male (53%). The main causes of hospitalization were diseases of the musculoskeletal system (21.1%), circulatory (15.8%), digestive (13.9%) and genitourinary (10%). Regarding nutritional status, the mean BMI was 25.9 ± 4.8 kg/m2 and weight loss was reported in 55% of cases, with an average reduction of 6.7 ± 2.1 kg. 39.2% of those evaluated and only 51.9% managed to ingest the entire hospital diet prescribed. Among the causes of reduced food intake, 13.2% reported symptoms such as nausea or vomiting and 9.1% loss of appetite. 71.3% received an exclusive oral diet; 17.4% used nutritional supplements in combination with hospital foods and 11.3% received artificial nutrition. Conclusion: Weight loss, inadequate food intake and the presence of nutritional deviations were the most relevant factors, suggesting the need to implement improvements that contribute to safe and quality care for the patient. 1. Graduanda em Nutrição pela Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brasil. 2. Mestre em Envelhecimento Humano pela Universidade de Passo Fundo (UPF); Especialista em Terapia Nutricional pela SBNPE/BRASPEN; Docente do Curso de Nutrição da UPF, Passo Fundo, RS, Brasil. 3. Docente do Curso de Nutrição da Universidade de Passo Fundo (UPF), Mestre em Endocrinologia, Metabologia e Nutrição pela Universidade Federal do Rio Grande do Sul (UFRGS), Passo Fundo, RS, Brasil. 4. Pós-graduada em Terapia Nutricional Parenteral e Enteral pela Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS); Pós-graduanda em Formação Pedagógica para a Educação Profissional. Nutricionista membro da Equipe Multiprofissional de Terapia Nutricional do Hospital São Vicente de Paulo (HSVP), Passo Fundo, RS, Brasil. 5. Departamento de Nutrição. Universidade Federal de Pelotas, Doutora em Epidemiologia pela Universidade Federal de Pelotas, Pelotas, RS, Brasil. 6. Programa de Pós-Graduação em Saúde e Comportamento, Universidade Católica de Pelotas e Programa de Pós-Graduação em Nutrição e Alimentos, Universidade Federal de Pelotas; Doutora em Epidemiologia pela Universidade Federal de Pelotas, Pelotas, RS, Brasil. Marilene Fleck de Oliveira1 Maria Cristina Zanchim2 Carolina Benvenuti de Mattos3 Vanuza Burille1 Tatiana Pacheco Rodrigues4 Silvana Paiva Orlandi5 Maria Cristina Gonzalez6 DOI: 10.37111/braspenj.2020353004 NutriDia Brasil: retrato dos cuidados nutricionais em um hospital de alta complexidade BRASPEN J 2020; 35 (3): 216-21

NutriDia Brasil: retrato dos cuidados nutricionais em um hospital de alta complexidade do Rio Grande do Sul