The nutritional consequences of the infection by the SARS-CoV-2 are as follows: * A severe respiratory infection induces an inflammatory syndrome and hypercatabolism, as well as an increase in energy expenditure related to ventilatory work; nutritional requirements (calories and protein) are therefore increased. * Food intake is often reduced by several factors: anorexia secondary to infection, respiratory discomfort, anosmia, ageusia, obesity, stress, confinement, organizational problems limiting meal assistance. Then, it is important to asses the nutritional status of COVID patients hospitalized in conventional COVID units (excluding intensive care).
Study Type
OBSERVATIONAL
Enrollment
90
Nutritional assessment in COVID patients
Saint-Vincent Hospital
Lille, Haut-de-France, France
Nutritional status of COVID infected patients
The nutritional status of patients within the first 72 hours after hospital admission will be categorized according to the French Haute Authorité de Santé (France, 2019) * non-malnourished patient * moderately malnourished patient * severely malnourished patient
Time frame: Up to 72 hours
Correlation between the nutritional status and the supplemental oxygen requirement
The supplemental oxygen requirement classified as follows: * non-severe: no need of Oxygen * light: 1 - 2 l/min * moderate: 3 - 5 l/min * severe: \> 5 l/min * critical: mechanical ventilation
Time frame: Up to 72 hours
Correlation between the nutritional status and the prognostic after hospitalization
The prognostic after hospitalization will be classified as follows: * Hospital discharge * Transfer to the intensive care unit * Transfer to other unit * Follow-up care and rehabilitation * Death
Time frame: Up to 72 hours
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