Table 2.

Characteristics related to nutrition administered to the critically ill patients in the study.

	H1	H2	H3	H4	P-value
	N: 31	N: 30	N: 93	N: 93
Initiation of nutrition
24 h	25 (80.6%)	5 (16.6%)	93 (100%)	69 (74.1%)	<.001*
48 h	3 (9.7%)	22 (73.3%)	0	15 (16.1%)
72 h	2 (6.4%)	1 (3.3%)	0	7 (7.5%)
96 h	0	2 (6.6%)	0	2 (2.1%)
Type of nutrition
Not initiated	1 (3.2%)	0	2 (2.1%)	0	<.001*
EN	25 (80.7%)	20 (66.6%)	62 (66.6%)	92 (99%)
Mixed	4 (12.9%)	10 (33.4%)	28 (30.1%)	0
TPN	1 (3.2%)	0	1 (1.2%)	0
Diabetic	4 (12.9%)	20 (66.6%)	22 (23.7%)	50 (53.7%)	<.001*
EN
Hyperproteic	20 (64.5%)	10 (33.4%)	69 (74.1%)	40 (43%)
Normocaloric	7 (22.6%)	0	1 (1.2%)	3 (3.3%)
Proteins
No	26 (83.9%)	2 (13.45%)	81 (87%)	86 (92%)	<.001*
Yes	5 (16.1%)	28 (86.6%)	11 (13%)	7 (7.5%)

Values expressed as absolute (n), relative (%) frequencies.

^*P-values <.005 were considered significant.