Department of Clinical Nutrition, West China Hospital of Sichuan University, Chengdu, Sichuan, China.

Correspondence: Zhi-Yong Rao, MD, PhD, Department of Clinical Nutrition, West China Hospital of Sichuan University, 37 Guoxue Lane, Wuhou District, Chengdu, Sichuan, China ([email protected]).

The authors would like to thank the nurses of all the participating units for helping with the nutritional risk screening.

This research was funded by the Department of Science and Technology of Sichuan Province (grant number 2019YJ0042 to Z.-Y.R.).

Ethical approval for this study was obtained from the Ethics Committee on Biomedical Research, West China Hospital of Sichuan University, Approved No: 2020(1263).

Chinese Clinical Trail Register: ChiCTR1900025146.

Informed consent was not sought for the present study because the West China Hospital of Sichuan University Ethics Committee agreed to waive informed consent.

The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.