Table 1.
Descriptive statistics of NutriCoviD30 population (N = 403)
| Missing data, n (%) | Non-missing data,*n (%), mean (SD), or median [IQR] | |
|---|---|---|
| Population characteristics | ||
| Men | 0 (0) | 255 (63%) |
| Age (y) | 0 (0) | 62.2 (14.2) Min: 22; Max: 97 |
| Height (m) | 0 (0) | 1.7 (0.09) Min: 1.45; Max: 1.96 |
| ≥1 chronic conditions | 0 (0) | 323 (80%) |
| Lifestyle | 0 (0) | |
| Lives with ≥1 relatives | 312 (78%) | |
| Lives in a nursing home | 9 (2%) | |
| Lives alone | 82 (20%) | |
| Weight before COVID-19 infection | ||
| Weight (kg) | 10 (2) | 83.4 (17.3) Min: 43; Max: 144 |
| Weight considered stable (patient declaration) | 14 (3) | 311 (80%) |
| Pays attention to own weight (patient declaration) | 2 (0) | 230 (57%) |
| Reason for paying attention to own weight (several possible answers)† | 2 (1) | |
| To lose weight | 91 (40%) | |
| To be in good health | 56 (25%) | |
| To gain weight | 9 (4%) | |
| To stabilize/maintain weight | 102 (45%) | |
| BMI (kg/m2) | 10 (2) | 28.8 (5.3) Min: 17; Max: 49 |
| At risk for malnutrition (BMI <18.5 kg/m2 for patients <70 y, or BMI <21 kg/m2 for patients >70 y) | 10 (2) | 11 (2.8%) |
| BMI <18.5 kg/m2 for patients <70 y‡ | 7 (7) | 1 (0.3%) |
| BMI <21 kg/m2 for patients ≥70 y§ | 3 (3) | 10 (8.1%) |
| Diet before COVID-19 infection | ||
| On diet | 1 (0) | 168 (42%) |
| Type of diet (several possible answers)║ | 0 (0) | |
| Healthy/Organic foods | 67 (40%) | |
| Vegetarian/Flexitarian | 8 (5%) | |
| Restrictive (low-calorie, sugar-free, lactose, fat, salt, fiber, or gluten) | 82 (49%) | |
| Hospital stay characteristics | ||
| University hospital center | 0 (0) | 403 (100%) |
| Grenoble | 95 (23%) | |
| Lyon | 51 (13%) | |
| Paris AP-HP Pitié-Salpêtrière | 51 (13%) | |
| Paris AP-HP Bichat | 33 (8%) | |
| Paris AP-HP Paul Brousse/St Antoine/Tenon | 31 (8%) | |
| Paris AP-HP Beaujon | 29 (7%) | |
| Rennes | 28 (7%) | |
| Rouen | 25 (6%) | |
| Toulouse | 60 (15%) | |
| Hospital LOS (d) | 0 (0) | 138;20 Min: 1; Max: 97 |
| Admission to ICU | 1 (0) | 122 (30%) |
| ICU LOS (d)¶ | 3 (2) | 106;20 Min: 1; Max: 65 |
| Admission to PAR unit | 13 (3) | 102 (25%) |
| Maximum ventilatory support level | 12 (3) | |
| No oxygen | 78 (20%) | |
| Oxygen ≤3l/min | 134 (34%) | |
| Oxygen >3l/min | 106 (27%) | |
| Intubation | 73 (19%) | |
| Food intake and weight during hospitalization (t1) and 1 mo after hospital discharge (t2) | ||
| SEFI score at t1 | 3 (1) | 31;5 Min: 0; Max: 10 |
| SEFI score at t2 | 1 (0) | 108;10 Min: 1; Max: 10 |
| Weight at t1 vs. t0 (%) | 22 (5) | –7.6 (5.9) Min: –32; Max: +8 |
| Weight at t1 vs. t0 (kg) | 22 (5) | –6.5 (5.4) Min: –30; Max: +7 |
| Weight at t1 vs. t0 <5% | 22 (5) | 256 (67%) |
| Weight at t2 vs. t0 (%) | 98 (24) | –4.2 (5.1) Min: –23; Max: +15 |
| Weight at t2 with t0 (kg) | 98 (24) | –3.8 (4.7) Min: –25; Max: +10 |
| Weight at t2 vs. t0 <5% | 98 (24) | 125 (41%) |
BMI, body mass index; ICU, intensive care unit; IQR, interquartile range; LOS, length of stay; PAR, post-acute and rehabilitation; SD, standard deviation; SEFI, Self-Evaluation of Food Intake
⁎
n (%) used for qualitative data; mean (SD) for normally distributed quantitative data (based on data visualization); and median [interquartile range] for non-normal quantitative data
†
Among the 230 patients who paid attention to their weight
‡
Among the 277 patients <70 y of age
§
Among the 126 patients aged ≥70 y of age
||Among the 168 patients who paid attention to their diet
¶
Among the 122 patients admitted to the ICU