Luna Rezende Machado de Sousa1, Sila Mary Rodrigues Ferreira2, Maria Eliana Madalozzo Schieferdecker3. 1. Graduate student in Multidisciplinary Residency in Family Health at the Federal University of Paraná. Brazil.. lunarms@gmail.com. 2. PhD in Food Technology. Professor of the Graduate Program in Food Safety and Nutrition. Department of Nutrition. Department of Health Sciences. Federal University of Paraná/UFPR. Brazil.. lunarms@gmail.com. 3. PhD in Clinical Surgery. Professor of the Graduate Program in Food Safety and Nutrition. Department of Nutrition. Department of Health Sciences. Federal University of Paraná/UFPR. Brazil.. lunarms@gmail.com.
Abstract
INTRODUCTION: There is an increasing use of enteral therapy at home, which reduces costs and improves patients' quality of life. Homemade food diets are being commonly used in the households of undeveloped countries, but those diets vary in composition and characteristics depending on the ingredients and preparation procedures adopted in its preparation, which influences the quality of the diet to satisfy the nutritional needs of patients. OBJECTIVE: This study aimed to formulate and determine the quality of homemade enteral diets. METHODS: An enteral diet plan was prepared by using conventional food, consisting of 6 meals, totalizing 2 liters per day, and it was adopted a proportion of 25% of solid food. The diets were analyzed for stability, viscosity, flow, pH, chemical and nutritional composition. RESULTS AND DISCUSSION: The enteral diet plan was adequate in its physical-chemical aspects, however, it presented low percentages of adequacy, 20-53%, between the estimated and real content of macronutrients in the soup, formula used for lunch and dinner, which impaired the nutritional quality of the enteral diet plan. CONCLUSIONS: The results showed the difficulty of establishing the nutritional content of these diets, especially when made of meat and vegetables. Therefore, it is suggested a mixed enteral therapy by using commercial diets to achieve part of the nutritional needs of the patient together with enteral diets of homemade food to supplement it and also to redeem the psychosocial values of the feeding process. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.
INTRODUCTION: There is an increasing use of enteral therapy at home, which reduces costs and improves patients' quality of life. Homemade food diets are being commonly used in the households of undeveloped countries, but those diets vary in composition and characteristics depending on the ingredients and preparation procedures adopted in its preparation, which influences the quality of the diet to satisfy the nutritional needs of patients. OBJECTIVE: This study aimed to formulate and determine the quality of homemade enteral diets. METHODS: An enteral diet plan was prepared by using conventional food, consisting of 6 meals, totalizing 2 liters per day, and it was adopted a proportion of 25% of solid food. The diets were analyzed for stability, viscosity, flow, pH, chemical and nutritional composition. RESULTS AND DISCUSSION: The enteral diet plan was adequate in its physical-chemical aspects, however, it presented low percentages of adequacy, 20-53%, between the estimated and real content of macronutrients in the soup, formula used for lunch and dinner, which impaired the nutritional quality of the enteral diet plan. CONCLUSIONS: The results showed the difficulty of establishing the nutritional content of these diets, especially when made of meat and vegetables. Therefore, it is suggested a mixed enteral therapy by using commercial diets to achieve part of the nutritional needs of the patient together with enteral diets of homemade food to supplement it and also to redeem the psychosocial values of the feeding process. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.
Authors: Maja Czerwińska-Rogowska; Karolina Skonieczna-Żydecka; Krzysztof Kaseja; Karolina Jakubczyk; Joanna Palma; Marta Bott-Olejnik; Sławomir Brzozowski; Ewa Stachowska Journal: Int J Environ Res Public Health Date: 2022-05-19 Impact factor: 4.614
Authors: Roberta Altomare; Giuseppe Damiano; Alida Abruzzo; Vincenzo Davide Palumbo; Giovanni Tomasello; Salvatore Buscemi; Attilio Ignazio Lo Monte Journal: Nutrients Date: 2015-03-25 Impact factor: 5.717
Authors: Ghita Brekke; Anne Mette Terp Raun; Sarah B Sørensen; Karin Kok; Jette L Sørensen; Alfred P Born; Christian Mølgaard; Christina E Hoei-Hansen Journal: Nutr Clin Pract Date: 2022-04-11 Impact factor: 3.204