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dc.contributorEl Banna, H.M.EN
dc.contributorTolba, K.G.EN
dc.contributorDarwish, O.A.EN
dc.date.accessioned2014-06-17T11:12:58Z
dc.date.available2014-06-17T11:12:58Z
dc.date.issued1996EN
dc.identifier.issn1020-3397EN
dc.identifier.otherhttp://applications.emro.who.int/emhj/0202/emhj_1996_2_2_243_254.pdfEN
dc.identifier.urihttp://www.who.int/iris/handle/10665/119173
dc.description243-254EN
dc.description.abstractA study of 38 patients was undertaken at the main University Hospital in Alexandria. The sample was divided into a control group and an experimental group. Findings show statistically significant differences between the two groups in the level of education, but no difference in blood picture, body mass index or nutritional status. There was a difference in the rate of wound healing in the two groups, and a relationship between the nutritional status and wound healing in the control group. Total hospital stays for the control group were longer than those for the experimental group. The nutritional status of surgical patients, as well as their food intake, should be evaluated at short intervals before and after surgeryEN
dc.language.isoenEN
dc.relation.ispartofseriesEMHJ - Eastern Mediterranean Health Journal, 2 (‎2)‎, 243-254, 1996EN
dc.subjectNutritive ValueEN
dc.subjectWound HealingEN
dc.subjectFactor Analysis, StatisticalEN
dc.subjectSurgeryEN
dc.subject.meshNutritional StatusEN
dc.titleDietary management of surgical patients: effects on incisional wound healingEN


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