Physicochemical and nutricional characteristics of handmade enteral diets
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 ingredient...
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| Format: | Article |
| Language: | English |
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Arán Ediciones, S. L.
2014-03-01
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| Series: | Nutrición Hospitalaria |
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| Online Access: | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112014000300016&lng=en&tlng=en |
| _version_ | 1819104829165797376 |
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| author | Luna Rezende Machado de Sousa Sila Mary Rodrigues Ferreira Maria Eliana Madalozzo Schieferdecker |
| author_facet | Luna Rezende Machado de Sousa Sila Mary Rodrigues Ferreira Maria Eliana Madalozzo Schieferdecker |
| author_sort | Luna Rezende Machado de Sousa |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-22T02:12:34Z |
| format | Article |
| id | doaj.art-84a7523eba99484f9cad0e31659a9174 |
| institution | Directory Open Access Journal |
| issn | 0212-1611 |
| language | English |
| last_indexed | 2024-12-22T02:12:34Z |
| publishDate | 2014-03-01 |
| publisher | Arán Ediciones, S. L. |
| record_format | Article |
| series | Nutrición Hospitalaria |
| spelling | doaj.art-84a7523eba99484f9cad0e31659a91742022-12-21T18:42:22ZengArán Ediciones, S. L.Nutrición Hospitalaria0212-16112014-03-0129356857410.3305/NH.2014.29.3.7083S0212-16112014000300016Physicochemical and nutricional characteristics of handmade enteral dietsLuna Rezende Machado de Sousa0Sila Mary Rodrigues Ferreira1Maria Eliana Madalozzo Schieferdecker2Federal University of Paraná (UFPR)Federal University of Paraná (UFPR)Federal University of Paraná (UFPR)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.http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112014000300016&lng=en&tlng=enNutrición enteralFórmula enteralCalidad de los alimentosAnálisis de los alimentos |
| spellingShingle | Luna Rezende Machado de Sousa Sila Mary Rodrigues Ferreira Maria Eliana Madalozzo Schieferdecker Physicochemical and nutricional characteristics of handmade enteral diets Nutrición Hospitalaria Nutrición enteral Fórmula enteral Calidad de los alimentos Análisis de los alimentos |
| title | Physicochemical and nutricional characteristics of handmade enteral diets |
| title_full | Physicochemical and nutricional characteristics of handmade enteral diets |
| title_fullStr | Physicochemical and nutricional characteristics of handmade enteral diets |
| title_full_unstemmed | Physicochemical and nutricional characteristics of handmade enteral diets |
| title_short | Physicochemical and nutricional characteristics of handmade enteral diets |
| title_sort | physicochemical and nutricional characteristics of handmade enteral diets |
| topic | Nutrición enteral Fórmula enteral Calidad de los alimentos Análisis de los alimentos |
| url | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112014000300016&lng=en&tlng=en |
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