Proper nutrition is essential for the recovery of hospitalized patients. However, in Mexico, more than 50% of patients do not consume all of their meals, which can affect their nutritional status and delay their discharge from the hospital. The Alliance for Improving Nutritional Care in Hospitals aims to improve the situation to prevent complications and promote a successful recovery.
Key points
- Standardization of nutritional care to improve patient recovery.
- Training of healthcare professionals in evidence-based practices.
- Creation of Nutritional Support Teams with defined roles.
- Measurement and monitoring of the quality of nutritional care.
- Reduction of complications associated with hospital malnutrition.
- Implementation in 35 key hospitals in Mexico.
- Commitment of the Mexican College of Clinical Nutrition and Nutritional Therapy to improving hospital care.
Alliance for Improving Nutritional Care in Hospitals
In response to this challenge, the Mexican College of Clinical Nutrition and Nutritional Therapy launched the Alliance for Improving Nutritional Care in Hospitals on March 26, 2025. Dr. Olga Gómez Santa María, president of the College, states: “Nutrition that supports the prompt recovery of patients plays a very important role within the interdisciplinary teams that care for patients in hospitals.”
Proper nutrition is essential for the recovery of hospitalized patients. However, in Mexico, more than 50% of patients do not consume all of their meals, which can affect their nutritional status and delay their discharge from the hospital. The Alliance for Improving Nutritional Care in Hospitals aims to standardize nutritional care in 35 hospitals across Mexico, thereby improving clinical outcomes and efficiency in the healthcare system.
Hospital Malnutrition in Mexico
Malnutrition in hospitalized patients is a significant problem affecting between 20% and 50% of patients in Mexico, reaching up to 63% in hospitals in Mexico City. As mentioned in the study by Pérez-Flores et al. (2016), “in-hospital malnutrition has been described for over 70 years as a common problem” and “constitutes a risk factor for the development of complications and mortality.” Early and standardized intervention is key to mitigating these negative effects, as “the diagnosis of malnutrition upon hospital admission increased the risk of mortality by up to 2.64 times” (Pérez-Flores et al., 2023). Furthermore, “the overall morbidity of the cohort had an RR = 2.70, indicating a significantly elevated risk for malnourished patients” (Pérez-Flores et al., 2016).
The “Assessment of Nutritional Status at Hospital Admission and its Association with Morbidity and Mortality in Mexican Patients” by Pérez-Flores et al. (2016) provides several key recommendations to address in-hospital malnutrition:
- Systematic Nutritional Assessment: It is suggested to conduct a “systematic and standardized nutritional assessment upon hospital admission” to identify at-risk patients (Pérez-Flores et al., 2016).
- Use of Screening Tools: The use of validated tools such as the Subjective Global Assessment (SGA) is recommended, as it “has the ability to predict the development of complications and mortality” (Pérez-Flores et al., 2016).
- Early Nutritional Intervention: The study emphasizes the importance of implementing “nutritional interventions from the time of patient admission” to improve their nutritional status (Pérez-Flores et al., 2016).
- Education of Healthcare Staff: It is essential to “educate healthcare staff on the identification and management of malnutrition” to ensure that all patients receive adequate nutritional care (Pérez-Flores et al., 2016).
- Monitoring During Hospital Stay: Constant “monitoring of the patient’s nutritional status during their hospital stay” is recommended, with adjustments to the intervention as necessary (Pérez-Flores et al., 2016).
- Discharge Planning: At the time of discharge, a “nutritional follow-up plan that continues in the community setting” should be considered to ensure that patients maintain an adequate nutritional status (Pérez-Flores et al., 2016).
Goals
A press release informs that the Alliance for Improving Nutritional Care in Hospitals focuses on four key objectives:
- Standardization of the Nutritional Care Process: Implement evidence-based practices to ensure uniformity in hospital nutritional care.
- Training of Healthcare Professionals: Develop hybrid education programs (e-learning and in-person training) to strengthen the competencies of medical staff.
- Creation of Nutritional Support Teams: Establish teams with clearly defined roles and responsibilities.
- Measurement and Monitoring of Quality Metrics: Continuously evaluate the impact of nutritional care on patient outcomes and adjust practices as necessary.
“Malnutrition associated with diseases is a common problem that affects people of all ages and is not limited to just the hospital setting. The risk of malnutrition is present in multiple areas of a hospital, including geriatrics, oncology, surgery, internal medicine, and gastroenterology, among others. Timely detection and the implementation of an appropriate nutritional program are essential to prevent complications and promote a successful recovery,” explained Vanessa Fuchs, founder, researcher in medical sciences, and head of the clinical nutrition service at the General Hospital of Mexico, Dr. Eduardo Liceaga.
Implementation of the Initiative
The first phase of the program will be carried out in 35 hospitals, including institutions from ISSSTE, the National Institutes of Health, and high-specialty hospitals. Some of the participating hospitals are:
- ISSSTE Regional Hospital “Gral. Ignacio Zaragoza”
- ISSSTE National Medical Center (CMN) 20 de Noviembre
- General Hospital Xoco
- National Institute of Medical Sciences and Nutrition “Salvador Zubirán”
- National Cancer Institute
- Children’s Hospital of Mexico “Federico Gómez”
- Juárez Hospital of Mexico
- Naval Medical Center “Coyoacán”
- Military Hospital of Women’s and Neonatology Specialties
- Central Military Hospital
Interview with Dr. Olga Gómez Santa María, President of the Mexican College of Clinical Nutrition and Nutritional Therapy (Colegio Mexicano de Nutrición Clínica y Terapia Nutricional, CMNCTN)
In an interview with CONTHACKTO.net, Dr. Olga Gómez Santa María details more about this important alliance.
Dr. Gómez Santa María, we know your background in clinical nutrition. What motivated you to dedicate yourself to this field, and how has your vision of nutrition in the hospital context evolved over the years?
From very early in my career, I understood that nutrition is not a complement to medical treatment but an essential part of patient recovery. I saw it in pediatrics, in critical care, in patients with chronic diseases… There was always a common denominator: nutrition could make a difference. Over the years, that vision has evolved into a more systemic approach. It is no longer just about what a patient eats but how health teams integrate nutrition as part of the therapeutic plan. Today, my motivation is to transform that vision into a standardized practice, based on evidence and present in every hospital in the country.
The Alliance for Improving Nutritional Care in Hospitals is an ambitious initiative. What is the most exciting aspect of this program for you, and what do you hope it will achieve in the future?
The most exciting thing is the potential for real change it represents. We are talking about standardizing processes, training teams, improving clinical outcomes, and directly impacting the quality of life of hospitalized individuals. I hope this Alliance becomes a national reference for how clinical nutrition should be approached: with rigor, structure, and collaboration among professionals. It excites me to think that in a few years we will talk about hospital nutrition as a usual practice, not as an exception.
With your experience in research and medical education, how do you plan to convey the importance of hospital nutrition to the healthcare professionals who will participate in this initiative?
Education is key. It is not just about teaching knowledge but changing paradigms. We will promote continuous training programs, develop evidence-based materials, encourage interdisciplinary work, and provide practical tools that can be applied in daily hospital life. But we will also inspire: we want professionals to reconnect with the purpose of caring for the patient holistically, and nutrition is one of the most effective ways to do so.
Hospital malnutrition is a critical issue. Could you share an inspiring story or a specific case that has impacted your perspective on the need for this standardization in nutritional care?
I remember the case of an elderly patient who arrived with pneumonia, but what truly put him at risk was his nutritional status. No one had assessed him in his previous hospital. When we identified him in time and began nutritional support, not only did his respiratory condition improve, but he regained strength, spirit, and was able to walk again. That experience confirmed for me that proper nutritional intervention can be decisive. The sad part is that not all patients are that fortunate. That’s why we need to standardize nutritional care: so that nutrition does not depend on chance and becomes a right for hospitalized patients.
In your role as president of the Mexican College of Clinical Nutrition and Nutritional Therapy, how do you envision the future of clinical nutrition in Mexico, and what changes would you like to see in the next five years?
I envision a future where all hospitals in the country have well-trained nutritional support teams, with clear processes and institutional backing. I would like to see nutritional assessment as a routine practice upon hospital admission, that nutritional support prescriptions are based on clinical guidelines, and that there are specific quality indicators in nutrition. But beyond protocols, I would like to see a hospital culture where nutrition is understood as an essential therapeutic tool, on par with antibiotics or surgery.
You have worked in various areas, from diabetes to pediatrics. How will these different specialties be integrated into the new program’s approach to meet the needs of all patients?
Nutrition is transversal. Each specialty brings a unique perspective, which is why the program is designed with an integrative vision. There is no single model of care; there are guidelines that adapt to the characteristics of the patient: from neonates to elderly patients, from surgical to oncological patients. The goal is for each specialty to find an ally in nutrition and for us all to share a common clinical and operational language. The key is interdisciplinarity.
Training healthcare professionals is critical for the success of the program. What specific skills do you believe are essential for nutritional support teams, and how will you ensure they acquire them?
Beyond technical knowledge, we need communication skills, teamwork, and critical thinking. It is essential for professionals to interpret clinical indicators, make evidence-based decisions, and adapt their interventions to the patient’s context. To achieve this, we have designed training programs that combine theory with simulation, mentoring, and support. The idea is for learning to be continuous, contextualized, and aligned with international standards.
What are the main challenges and obstacles you anticipate in implementing the Alliance for Improving Nutritional Care in Hospitals, and how do you plan to foster collaboration among all involved?
One of the biggest challenges will be cultural change within hospitals. Sometimes nutrition is perceived as secondary or exclusive to the kitchen area. Changing that perception requires time, training, and leadership. Another challenge will be integrating teams in hospitals with varying levels of resources. To overcome these challenges, we will promote spaces for dialogue, generate local evidence that supports interventions, and establish networks of collaboration among hospitals, professionals, and associations. The key is to build genuine alliances.
Interdisciplinary collaboration is crucial in initiatives like this. How do you plan to foster a collaborative work environment among the various healthcare professionals involved in patient care?
We will promote patient-centered care models where each professional understands their role and values those of others. We will encourage interdisciplinary clinical meetings, promote co-creation of nutritional care plans, and recognize collective achievements. Additionally, from the College, we will generate guidelines that support this collaborative approach and motivate teams to work together.
The implementation of the program will begin in 35 hospitals. What is your vision for how these hospitals can serve as models for other healthcare centers in the country?
These 35 hospitals are our starting point but also our ambassadors. The vision is for them to become concrete examples of how nutrition can be effectively integrated into clinical care. Through their experiences, we will be able to identify best practices, adjust processes, and demonstrate with data the real benefits of standardized nutritional care. This evidence will help facilitate the adoption of the program in other hospitals, showing that it is indeed possible to achieve significant improvements when there is institutional commitment and teamwork.
Finally, what message would you like to convey to patients about the importance of nutrition in their hospital recovery process, and how can they actively participate in their healing journey?
My message to patients is clear: nutrition is not just another detail; it is a fundamental part of their treatment. Proper nutrition during their hospital stay can directly influence their recovery, their ability to respond to treatments, and their overall well-being. I invite them to get involved, express any concerns about their diet, follow the healthcare team’s recommendations, and trust that each nutritional decision made is meant to support their health and holistic recovery.
Actions for Hospitals, Professionals, and Users
Based on what has been mentioned, we can suggest some actions to strengthen the Alliance from:
- Hospitals
- Education and Awareness: Conduct workshops and seminars on the importance of alliances in healthcare. Also distribute informational materials (brochures, infographics) explaining the benefits of collaboration.
- Foster Communication: Establish direct communication channels between hospitals and communities for feedback.
- Develop Joint Programs: Implement public health programs involving various sectors (education, social services) to address common issues.
- Technology: Implement applications and online platforms that facilitate collaboration among different health entities.
- Evaluation and Feedback: Create an evaluation system to measure the impact of alliances on service quality.
- Health Professionals
- Continuous Training: Provide ongoing training for healthcare professionals on teamwork and intersectoral collaboration.
- Promote Community Participation: Include community representatives in decisions regarding health services.
- Promotion of Success Stories: Share success stories about effective collaborations that have improved medical care.
- Health Service Users
- Encourage Community Participation: Organize health events where citizens can interact with professionals and learn about available services.
- Involve Patients as Allies: Empower patients to become active advocates for their health.
- Other Groups
- Collaborate with NGOs to expand service reach and raise awareness about specific health issues.
- Integrate health education programs into schools to foster a culture of collaboration from an early age.
Conclusion
The Alliance for Improving Nutritional Care in Hospitals represents a welcome advance in medical care in Mexico. By standardizing hospital nutritional processes, it is expected to improve clinical outcomes and the quality of medical care. Dr. Gómez Santa María emphasizes that it is essential for professionals to train and commit to this initiative to ensure a healthier future for patients.
This program will benefit those who are hospitalized and also serve as a model for other healthcare centers in the country. We invite you to delve into this topic and learn how nutrition can make a significant difference in your hospital recovery. Together we can contribute to a more efficient and humane healthcare system!
References
- Hiesmayr, M., Schindler, K., Pernicka, E., Schuh, C., Schoeniger-Hekele, A., Bauer, P., Laviano, A., Lovell, A., Mouhieddine, M., Schuetz, T., Schneider, S., Singer, P., Pichard, C., Howard, P., Jonkers, C., Grecu, I., & Ljungqvist, O. (2009). Decreased food intake is a risk factor for mortality in hospitalised patients: The NutritionDay survey 2006. Clinical Nutrition, 28(5), 484–491. https://doi.org/10.1016/j.clnu.2009.05.013
- González-Ojeda, C. A. (2016). Evaluación del estado nutricional al ingreso hospitalario y su asociación con la morbilidad y mortalidad en pacientes mexicanos. Nutrición Hospitalaria, 33(4). https://doi.org/10.20960/nh.386
