[COVID pandemic and clinical nutrition response in Spain: results of a national survey]

INTRODUCTION: the SARS-CoV-2 pandemic has forced major organizational and care changes in the health system However, in Spain, the circumstances suffered by the health professionals who have cared for pandemic patients from a clinical nutrition standpoint has remained unknown up to this moment OBJECTIVES: the management and care changes made in clinical nutrition units in Spain, and their impact on clinical practice are described MATERIAL AND METHODS: a cross-sectional study was carried out using a survey directed at SENPE members (June 2020) Responses sent by health professionals in the field of clinical nutrition who had treated patients with COVID-19 in Spanish hospitals were included in the study Resultados: a total of 116 survey forms were analyzed, mostly filled out by doctors (57 8 %) working at hospitals with more than 500 beds (56 %);46 % of survey respondents were on telework There was a nutritional care plan in 68 % of cases, such plan being present mainly in hospitals with more than 500 beds (p < 0 001) In these hospitals more specific diets for COVID-19 were implemented than in those under 500 beds: 18 (35 3 %) vs 44 (67 7 %), (p < 0 001) The use of recommendations issued by scientific societies was reported in 86 % of cases Never or almost never could a satisfactory nutritional assessment be performed for 38 8 % The prescription of nutritional supplements was not less than 50 % Health workers rated their performance as satisfactory or very satisfactory (51 7 %), and this was not related to hospital size but to having implemented a COVID-19 diet (p < 0 05) CONCLUSIONS: clinical nutrition in Spain has responded to the COVID-19 pandemic with organizational and managerial changes and, although care has been clearly affected, some quality standards were ultimately maintained Larger hospitals have had some advantages in making these adjustments