Protein

by Nancy Munoz, DCN, MHA, RDN, FAND

The National Pressure Ulcer Advisory Panel (NPUAP) defines a pressure injury as localized damage to the skin and/or underlying soft tissue, usually over a bony prominence or related to a medical or other device. The injury can manifest as intact skin or an open ulcer and may be painful. The injury occurs as a result of intense and/or prolonged pressure, occasionally in combination with shear. The tolerance of soft tissue for pressure and shear may also be affected by microclimate, nutrition, perfusion, comorbidities, and the condition of the soft tissue.

by Mary Ellen Posthauer RDN, CD, LD, FAND

Recently, I attended a webinar that focused on dietary protein and preserving lean muscle mass. There is a wealth of research on this topic in particular as it relates to older adults and protecting muscle health during inactivity. Dr. Robert Demling noted the effect of lean body mass (LBM) loss on wound healing.

by Mary Ellen Posthauer RDN, CD, LD, FAND

February is American Heart Month and Valentine’s Day is celebrated around the world on the 14th. So what is the connection between protecting your heart, enjoying candy and flowers with those you love on Valentine’s Day, and wound care? Many of your clients with wounds also have some type of heart disease or have elevated lipid levels. These clients need nutritional strategies for wound healing that also protects their hearts.

by Bruce E. Ruben MD

A day doesn't go by that I'm not bombarded with information on the newest diet, the latest exercise trend or the fastest way to get in shape. My email inbox opens with message subjects like "click here to drop 10 pounds fast" or "how to get a Kardashian body without surgery." I overhear women at a local breakfast haunt order egg whites instead of whole eggs, because they contain less fat and they are worried about gaining weight. How about the latest craze of ordering sandwiches wrapped in lettuce because everyone is afraid of the dreaded carbohydrates? Our culture is so focused on losing weight, getting in shape, and looking like the latest model on the cover of Vogue or GQ that we have lost sight of what is healthy.

by Mary Ellen Posthauer, RDN, CD, LD, FAND

Several years ago when my nutrition blog began, I discussed the issue of relying on laboratory values – in particular albumin, pre-albumin and transthyretin – as markers of nutritional status. Recently, during a discussion of nutrition and wound care, a dietitian expressed her frustration with a surgeon who kept postponing corrective abdominal surgery until a patient's nutritional status improved, as evidenced by the albumin being in the normal range. However, the patient was receiving adequate calories per enteral feeding and had gained weight. The albumin level was not reflective of the nutritional status. This discussion prompted me to revisit the issue of serum proteins as markers of nutritional status.