PD245 - BARRIERS TO ENTERAL NUTRITION IN INTENSIVE CARE UNITS: INSIGHTS FROM KAYSERI

PD245

BARRIERS TO ENTERAL NUTRITION IN INTENSIVE CARE UNITS: INSIGHTS FROM KAYSERI

E. Başmısırlı¹, A. G. Çapar¹, M. B. Uçar¹, D. A. Haspolat^1,*, N. İnanç¹

¹Nutrition and Dietetics, Nuh Naci Yazgan University, Kayseri, Türkiye

Rationale: Despite evidence-based enteral nutrition protocols, many critically ill patients fail to meet their energy needs, and this study explored the challenges ICU staff face in providing nutritional support.

Methods: The study was conducted between March and April 2026 among 64 volunteer healthcare professionals (3 dietitians, 22 physicians, 36 nurses, and 3 clinical pharmacists) working in all intensive care units of Kayseri Training and Research Hospital. Data were collected face-to-face using the Turkish-adapted Barriers to Feeding Critically Ill Patients (BEFIP) questionnaire, which assesses 28 items across guideline adherence, ICU resources, dietitian support, patient feeding, and staff attitudes. Responses were rated on a 7-point Likert scale, with higher scores indicating greater perceived barriers.

Results: In terms of the total barriers to enteral nutrition, clinical pharmacists reported the highest score (12.33 ± 5.50; 68.51%), followed by dietitians (10.33 ± 8.02; 57.40%), nurses (9.38 ± 5.11; 52.15%), and doctors (6.77 ± 3.80; 37.62%) (p = 0.112). In the subscales of the Barriers to Enteral nutrition scale, dietitians and clinical pharmacists perceived higher levels of barriers compared to other healthcare professional groups in Guideline Recommendations and Implementation Strategies (p = 0.034), ICU Resources (p < 0.001),Dietitian Support (p = 0.011), Provision of Enteral Nutrition to Patients (p = 0.002), and Attitudes and Behaviors of ICU Specialists (p = 0.002–0.003). Dietitians reported the highest perceived barriers across most subscales (p < 0.001, R² = 0.257) whereas doctors showed lower perceived barriers in some subscales (p = 0.020, R² = 0.190). 

Conclusion: Improving guideline adherence, strengthening resources, increasing dietitian support, and providing staff training may help overcome these barriers and improve nutritional support and patient outcomes.

Disclosure of Interest: None declared