Objective To investigate the prevalence of nutritional risk and undernutrition of geriatric patients with hip fracture in the department of orthopaedics and analyze the relationship between nutritional risk scores and clinical outcomes.Methods In this prospective cohort study,the baseline demographic data of 235 elderly patients with hip fracture in the department of orthopaedics of Ningbo First Hospital were consecutively recorded from November 2013 to December 2015.The prevalence of nutritional risk and undernutrition,infectious complications,and length of hospital stay were also recorded.The infectious complications and length of hospital stay in patients in different age groups(60-69 years,70-79 years,and ≥80 years)and those with different nutritional risks(<3 points,3-4 points,and ≥5 points)were analyzed.Results All patients without PN EN support during hospitalized durations.The incidence of nutritional risk was 62.98％in 235 elderly patients with hip fracture,twenty patients were undernutritioned by multi-item standard based on Nutritional Risk Screening 2002 nutrition disorder score,and 15 patients were undernutritioned by one-item standard with body mass index.Hip arthroplasty patients had significantly higher nutritional risk than those who had undergone internal fixation(74.04％vs.54.20％,P=0.002).Patients with comorbidities had significantly higher nutritional risk than patients without comorbidities(71.56％vs.55.56％,P=0.011).There were significant differences in infectious complications(2.30％vs.3.91％vs.50.00％)and length of hospital stay[(6.35±0.87)d vs.(8.12±1.13)d vs.(10.85±1.52)d,(8.66±2.06)d vs.(10.45±2.43)d vs.(13.25 ±3.65)d] among patients with different nutritional risks(<3 points,3-4 points,and ≥5 points)(P=0.000).Conclusions Elderly patients with hip fracture has relatatively high nutritional risk.These patients tend to have more complications and longer hospital stay.

Objective To investigate the current status of perioperative nutritional risk and nutritional intake in aged patients with hip fracture, so as to provide references for standard nutritional support. Methods A prospective cohort study was designed. 235 patients with hip fracture admitted in the Orthopedics Department of Ningbo First Hospital from November 2013 to December 2015 were selected and investigated by nutritional risk screening 2002 ( NRS-2002 ) , to assess the nutritional risk of patients with hip fracture and collect their nutritional intake situation. Results The nutritional risk of 235 patients with hip fracture was 63. 40%, which was higher than that of patients without hip fracture (χ2=37.445,P<0.05), and it was also higher than that of patients with other kinds of fracture ( P<0. 05 ) . Single factor analysis showed that, the perioperative nutritional risk of aged patients with hip fracture was influenced by surgical procedures (χ2 =9. 093,P<0.05) . 235 aged patients with hip fracture were given daily foods in the perioperative period, and the intake of protein and calories were lower than the standard recommended in guideline. Conclusions The nutritional risk in aged patients with hip fracture is high, and the nutritional support was not enough, which should be paid attention by clinical medical workers.