Nutritional Problems in Surgical Patients

Abstract

Good nutritional practices in preoperative and postoperative periods are of paramount importance in avoiding increased morbidity and mortality.

Weeks or months may be necessary to prepare a malnourished patient for elective major surgery. A high-calorie diet given in frequent, attractive feedings is recommended. Liquid diets or tube feedings may be necessary to induce the desire for food. Anemia should be overcome by transfusions, and sodium, potassium and vitamin deficits corrected as soon as possible. General nutrition must be improved as soon as is feasible after operation. Intravenous feedings should not be continued any longer than is absolutely necessary.

The author presents the details of the successful nutritional postoperative management of a patient with only 18 in. of jejunum and ileum.