{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,23]],"date-time":"2026-02-23T15:40:13Z","timestamp":1771861213186,"version":"3.50.1"},"reference-count":27,"publisher":"Mark Allen Group","issue":"Sup12","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nurs"],"published-print":{"date-parts":[[2012,6,25]]},"abstract":"<jats:p> The importance of the role of nutrition in wound healing is an area that has been widely explored over the last decade. It is well recognised that both macronutrients (protein, fat and carbohydrate) and micronutrients (vitamins, minerals and trace elements) play important parts in the healing of both chronic wounds and acute injuries. The term \u2018wound\u2019 encompasses many different situations from leg ulcers to laparostomy wounds. This article provides an overview of the role of different nutrients in the healing of wounds and guidance to nurses on first-line assessments, which can be used to ensure the patient is receiving adequate nutrition for successful wound healing. It will focus on commonly seen wounds in primary and secondary care but will not cover specialist wound management, such as laparostomy sites and burns, as these must always be cared for by experienced and specialist multidisciplinary teams. <\/jats:p>","DOI":"10.12968\/bjon.2012.21.sup12.s11","type":"journal-article","created":{"date-parts":[[2014,5,23]],"date-time":"2014-05-23T12:46:27Z","timestamp":1400849187000},"page":"S11-S15","source":"Crossref","is-referenced-by-count":15,"title":["Nutrition for wound healing"],"prefix":"10.12968","volume":"21","author":[{"given":"Sophie","family":"Medlin","sequence":"first","affiliation":[{"name":"Torbay Hospital, Torquay, Devon"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"5130","reference":[{"key":"B1","volume-title":"Nutrition and Dietetics for Health Care","author":"Barker HM","year":"2002"},{"key":"B2","doi-asserted-by":"publisher","DOI":"10.1093\/ageing\/afh086"},{"key":"B3","doi-asserted-by":"publisher","DOI":"10.1111\/j.1532-5415.1993.tb06940.x"},{"key":"B5","doi-asserted-by":"publisher","DOI":"10.1136\/pgmj.66.782.1025"},{"key":"B6","volume-title":"Report on Health and Social subjects","author":"Department of Health","year":"1991"},{"key":"B7","doi-asserted-by":"publisher","DOI":"10.2741\/1184"},{"key":"B9","volume-title":"McCance and Widdowson's The Composition of Foods","author":"Food Standards Agency","year":"2002"},{"key":"B10","volume-title":"Patient care in community practice","author":"Harman RJ","year":"2002"},{"issue":"10","key":"B11","first-page":"54","volume":"50","author":"Harris CL","year":"2004","journal-title":"Ostomy wound manage"},{"key":"B12","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.nutr.23.011702.073353"},{"key":"B13","doi-asserted-by":"publisher","DOI":"10.1056\/NEJM199711203372102"},{"key":"B15","volume-title":"Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. 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