NUTRITIONAL CARE FOR PATIENTS WITH EBOL
NUTRITIONAL CAREFOR PATIENTSWITH EBOLAVIRUS DISEASE IN EBOLA TREATMENT UNITSPAST AND CURRENT EXPERIENCES
Final Investigation Report26 August 2019Mija Ververs—MMed, MPH, RD; Senior Nutritionist/Health Scientist, Emergency Response and RecoveryBranch, Centers for Disease Control and Prevention, Atlanta, Georgia, USAPuneet Anantharam—MPH; ORISE Fellow Emergency Response and Recovery Branch, Centers for DiseaseControl and Prevention, Atlanta, Georgia, USADisclaimerThe views expressed in this article are those of the authors and do not necessarily represent the officialposition of the Centers for Disease Control and Prevention.2
ContentsIntroduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Methodology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45Findings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62014 Interim Guidelines—awareness and usefulness as perceived by the interviewed practitioners. 7Nutritional care for EVD patients in ETUs—practical experiences from interviewed practitioners. . . . . 8Importance of nutritional care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Food preparation and distribution. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Food preparation and transport. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Most KIs had experienced challenges in the provision of foods in West Africa and DRC:. . . . . . . . . . . . . . . . 10Meal composition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Patients’ dietary preferences and intake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Nutritional care related to EVD symptoms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Roles in nutritional care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Feeding support. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Malnutrition—screening and treatment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Intake of specific nutrients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Lessons learned according to the interviewed practitioners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Recommendations for future and ongoing outbreaks concerning nutritional care according tointerviewed practitioners. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Next steps . . . . . .20. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Conclusions .Limitations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23Acknowledgements.References. .18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24Annex 1. Key Informant Questionnaire: EVD and Nutritional Support. .3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Nations that have been affected by an Ebola outbreakWest Africa Outbreak: Guinea, Liberia, Sierra Leone;Current outbreak: Democratic Republic of the Congo.IntroductionThe World Health Organization (WHO) declared theoutbreak of Ebola Virus Disease (EVD) in West Africa fromMarch 2014 until June 2016, affecting multiple countries,in particular, Guinea, Liberia and Sierra Leone [1]. The scaleof the outbreak resulted in United Nations agencies issuingnew or updated guidelines on care and treatment of EVDpatients. In November 2014, the WHO, in collaboration withUnited Nations Children’s Fund (UNICEF), and the WorldFood Programme (WFP), produced interim guidelines(iGL) on providing nutritional support to patients in Ebolatreatment units (ETUs) [2]. These guidelines aimed toaddress nutritional needs and optimal nutritional care in thecurrent Ebola crisis, with a particular focus on the practicalaspects of the care within ETUs for EVD patients.in the Context of Ebola, and Clinical Care for Survivorsof Ebola Virus Disease [2-4]. Key informants from abroad group of stakeholders comprising primary careorganizations involved in nutritional support, EVDsurvivors, family members of EVD patients, midwives,and frontline health workers were included in the review.Key informants expressed mixed opinions toward theusefulness of the guidelines, including lack of awarenessof their existence and not using them. Some keyinformants noted that while they were theoreticallyuseful, some of the recommended practices were difficultto implement in practice [5].A previous literature review found a limited number ofpublications on specific nutritional care in ETUs that oftenlacked detailed descriptions of the actual nutritionalcare provided (Ververs/Gabra unpublished). The reviewemphasized the importance of reporting on practitioners’experience to revise existing guidelines for increasedapplicability and acceptability. This investigation is a followon to the previous review with the objectives to a) identifyexperiences and lessons learned from practitioners onthe operational aspects of nutritional care and support inEVD outbreaks and b) evaluate the utilization of the 2014iGL in the West Africa and current DRC EVD outbreak andperception of practitioners.Since the onset of the 2018-2019 EVD outbreaks in theDemocratic Republic of the Congo (DRC), the 2014 iGL havebeen translated into French and issued by the Ministry ofHealth, UNICEF, and WHO in adapted versions. However, todate, there is limited literature available on the impact theWHO/UNICEF/WFP iGL have had on the nutritional supportand care of EVD patients.Kodish et al. reviewed the use of three interim guidelinesco-issued by WHO in Guinea. The assessed guidelinesincluded: Nutritional Care of Children and Adults withEbola Virus Disease in Treatment Centers, Infant Feeding4
MethodologyBetween January and May 2019, key informant interviews(KII) were conducted to collect in-depth informationon the nutritional care and support of EVD patientsduring the 2014-2016 West Africa outbreak and thecurrent DRC outbreak. Initially, key informants (KIs) werepurposively selected according to their position and role inorganizations or institutions actively engaged in nutritionalcare of EVD patients. Snowball sampling was used withKIs to identify additional KIs. KIIs were conducted untilinformation became repetitive.Interviews varied from 30 to 75 minutes and wereconducted by Skype [6]. Interviews were not audiorecorded, but detailed notes were taken during theinterview and then analyzed using MAXQDA version2018.2 [7]. Within MAXQDA, a coding framework wasdesigned based on four major themes emerging from theinterviews, Box 1. Through coding and interpretation of theinterview transcripts, information was consolidated intoexperience-driven understanding of previous and currentEVD outbreaks. Informed consent was sought through averbal consent process during the KIIs. This project wasreviewed in accordance with the Centers for Disease Controland Prevention human research protections proceduresand was determined not to be human subjects research,and participant privacy was assured by de-identifying theproject data and quotes.KIIs were conducted following a semi-structured interviewguide with three main sections: general descriptionof the KI’s background, experience with the 2014 iGL,and operational aspects of the nutritional care the KI’sorganization provided (Annex 1).Box 1. Coding framework on FOUR MAIN THEMES and sub-themes1.2.2014 Interim guidelines—awareness and usefulness as perceived by the interviewed practitionersNutritional care for EVD patients in ETUs—practical experiences from the interviewed practitionersSub-themes Importance of nutritional care Nutritional care related to EVD symptoms Food preparation and distribution Roles in nutritional care Food preparation and transport Feeding support Meal composition Malnutrition—screening and treatment Patients’ dietary preferences and intake3.4. Intake of specific nutrientsLessons learned according to the interviewed practitionersRecommendations for future and ongoing EVD outbreaks according to the interviewed practitioners5
Findingspatient load in ETUs varied between 40 - 200 patients perday, and the majority of patients were adults. There wereno refusals among KIs contacted.In total, 26 KIs from 12 organizations were interviewed,Tables 1 to 6. Sixteen KIs had direct contact with EVDpatients in the ETUs. All KIs were international staff. TheTable 1. Number of key-informants listed per organizations for whom they worked at the time of the EVDresponse (N 26)OrganizationNumber of KIsNGOs: ALIMA (2), GOAL (2), IMC (3), MSF (Belgium, Netherlands, Switzerland)(3), Partners in Health (2) Samaritan’s Purse (1),Save the Children (UK, USA) (5)18United Nations: UNICEF (4)4Red Cross Red Crescent Movement: ICRC (3), IFRC (1)4Table 2. Roles of key-informants during EVD outbreak (N 26)RoleNumber of KIsMedical doctors6Nutritional advisors (nutritionists/nurses)17Health care managers in ETU (nurses)3Tables 3 & 4. Geographical location of key-informants during EVD outbreak (N 26)Number of CountriesNumber of KIsWorked in one country only21Worked in 2 countries3Worked in 3 countries2CountryNumber of KIsGuinea1Liberia9Sierra Leone14DRC (current outbreak)9Table 5. Duration of work during EVD outbreak (N 26)DurationNumber of KIsThroughout the West Africa outbreak4Varied from 3 weeks to 13.5 months (average six months)19Unknown3Table 6. Responsibilities during work (N 26)ResponsibilityNumber of KIsPlanning and implementation of nutritional care for EVD patients (protocols, feeding of patients, etc.)23Clinical care for EVD patients only36
2014 Interim Guidelines—awareness and usefulness as perceived by the interviewedpractitionersorganizations were more detailed on what types of foodsto provide and how to provide them. However, at leasthalf of the KIs stated that the 2014 iGL were still useful,specifically the decision tree. KIs stated that despite thelack of evidence base for the 2014 iGL, it provided someguidance, especially in the beginning of the West Africaoutbreak. Most KIs agreed it was essential to develop theMost organizations (8 out of 12) developed their ownprotocol/guidance on nutritional care during the West Africa guidance continuously and to contextualize it within theEVD outbreak. Some aligned their protocols to the 2014 iGL countries affected.KIs noted that information was missing in the 2014 iGLupon publication. It was clear that staff were working tothat could have contributed to better organization of theidentify best practices on the provision of food, includingthe method of preparation and distribution, what to provide nutritional care for EVD patients, Box 2. Information thatwould have been desirable, but was lacking included: howto patients, and how.to use more local foods as part of the nutritional care; howOne-third of the KIs found the 2014 iGL not to bepractical. While the technical aspects were acceptable, the to organize the food system and communication betweenpatients and providers; the caloric needs and concretefeasibility was questioned as it did not provide sufficientStandard Operating Procedures (SOPs).practical applications. Protocols developed by individualAlmost all (n 24) KIs were familiar with the 2014 iGL issuedby WHO/UNICEF/WFP. KIs actively responding to the2014 outbreak before the release of the 2014 iGL reporteddeveloping their own guidance. Two KIs were unfamiliarwith the 2014 iGL and only had knowledge of the guidelinesissued in 2018 by WHO/Ministry of Health DRC/UNICEF [8].Box 2. Information that was missing in the 2014 iGL according to KIs. How to use more local foods in the nutritional care (KIs stated there was an overemphasis on specific products,such as ready-to-use therapeutic foods (RUTF), ready-to-use supplementary foods (RUSF), fortified porridgessuch as Corn-Soy-Blend (CSB) and therapeutic milks)? How to organize a food system within an ETU, e.g., how to organize the patients’ diets, the preparation, and transferto patients, planning of supplies in relation to the number of patients, specific instructions for kitchen staff? How to relay nutritional information from patients to nurses and/or nutritionists? What are the caloric needs of patients? What are the concrete SOPs for nutritional care in ETUs (KIs stated that there are many on health)? How to organize the care in or near ETU of children who were separated from mothers, i.e., nursery care?7
Some KIs questioned the recommended use of therapeuticmilk in the 2014 iGL, because the local community was notregularly using milk as part of their diet. Additionally, it wasquestioned whether milk would aggravate diarrhea.of specialized products (e.g., therapeutic milks, ready-touse therapeutic foods (RUTF), fortified porridges such asCorn-Soy-Blend (CSB)), despite the desire of patients toconsume local diets:KIs also recognized limitations in their performance duringthe West Africa outbreak because of the focus on the use‘iGL recommended certain specific food products and local foods. Patients did not accept the porridge madefrom specialized products. A lot of food was wasted. Critically sick patients preferred their local food. But localfoods are not fortified.’‘We asked initially support from experts who were specialized in acute malnutrition, but we should haveasked experts that knew a lot about very sick patients, and not those. We needed rather advice from expertsfrom hospital settings, e.g., perhaps protocols needed as if they were surgical patients’.Patients did not accept the porridge made fromspecialized products Critically sick patients preferredtheir local food. But local foods are not fortified.Nutritional care for EVD patients in ETUs—practical experiences frominterviewed practitionersImportance of nutritional carerole of nutrition in patient care, some KIs mentionedthat clinical staff was predominantly concerned withmedical treatment:KIs and their colleagues perceived the importanceof nutritional care in EVD patients in different ways.Although most KIs noted the importance of the‘Nutrition wasn’t such an issue in Ebola, there were a lot of other clinical issues of concern than the nutritionalstatus of patients. The biggest risk of clinical care was heat stress for patients and staff.’‘There was no focus on food and nutrition. Nobody was checking if people had actually eaten their food.’‘As there was not much malnutrition, staff also did not prioritize nutrition.’‘Teams are under pressure, and they forget that patients need to eat.’‘We had medical doctors from country X; they said ‘we are here to save lives’, nutrition was not seen as important.’‘Medical doctors stated that nutrition was not important, even if they were malnourished and treated, theymight still not survive. They just need to survive EVD.’8
Other KIs were members of teams that acknowledgedthe role of nutrition in the care of the patients. It wasseen as a responsibility of the general nursing care.‘Nutrition should go hand in hand with medical treatment; we can see what we can give to reduce vomitingor increase appetite, etc.’‘Balanced nutrition is best for infectious disease; I don’t see why it should be different with EVD.’‘Younger male physicians had come to “fight” Ebola. I said we fight Ebola by feeding people and supportivetherapy and that was missing among younger male physicians When in outbreak mode to think aboutnutrition is really hard. Most are very much focused on medication, vaccination, etc Now we try to do moreevidence-based care, but I don’t need to give you evidence of nutrition’s influence on EVD patients, it’s part ofgood nursing care. It is evident, just like bedsores or nutrition in HIV or TB, I don’t have to provide evidence onwhy bedsores need prevention!’Younger male physicians had come to “fight” Ebola.I said we fight Ebola by feeding people andsupportive therapy.Various KIs mentioned the important role of foods forpatients’ morale. They stated that this possibly contributedto patients’ recovery. One medical doctor noted it was alsocrucial for the morale of health workers: ‘The fact we didnot look at the nutrition well had a big impact; the healthstaff asked us why we could not do more for the EVD patientsconcerning foods. We did not, and this was bad for the staff’smorale as well for the patients. It was difficult for the healthworkers not to provide what the EVD patients wanted. Thepatients needed to eat, patients wanted to eat certain things,and we didn’t give that. It demotivated the staff, and also posedethical problems for them. It was also demoralizing for patients.’Food preparation and distributionFood preparation and transportHalf of the organizations providing food to EVD patients,prepared in onsite kitchens run by the organizationsresponsible for ETUs; the other half contracted localcatering companies. One organization initially ran akitchen and then transitioned to catering, while a secondorganization reversed this pattern. Both options hadadvantages and disadvantages, see Table 7.Table 7. Perceptions expressed by KIs on advantages and disadvantages of using catering and onsitekitchens in preparation of foods for EVD patients in ETUs.Method of Food urcedFewer human resources to manage; easy to make culturally Expensive; transport to ETU not always included;appropriate meals; more cost-effective; empowerment of lack of hygiene control; limited choice ofthe local community to contribute to patients’ needscatering companiesOnsite kitchenMore oversight on quality of food, preparation methodsMore staff to manageand meal times; more flexibility for meeting patients’ needs(foods as well as timing)9
Most KIs had experienced challenges in the provision of foods in West Africa and DRC:‘They were constructing the ETU. This included a kitchenette for the staff meals. When I asked about the mealsfor the patients, everybody remained silent. They had forgotten the issue on meals preparation for patients’.‘Food supplies were probably a greater problem in Ministry of Health hospitals where families were normallybringing in support and resources One hospital was not able to provide adequate support for nutrition. Theymostly had doctors; many nurses had left; they had problems concerning food for patients.’
Food preparation and distribution Food preparation and transport Meal composition Patients’ dietary preferences and intake Nutritional care related to EVD symptoms Roles in nutritional care Feeding support Malnutrition—screening and treatment Intake of specific nutrients 3.
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