Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go

Detalhes bibliográficos
Autor(a) principal: VAZ, Inaiana Marques Filizola
Data de Publicação: 2010
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFG
dARK ID: ark:/38995/001300000dzw6
Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/1777
Resumo: Introduction: the knowledge of food intake and consumption habits of hemodialysis patients is essential to conduct nutritional guidance, promotion and maintenance of an adequate nutritional status. Objective: to search the consumption and eating habits of patients on chronic hemodialysis. Methodology: prospective cohort study conducted at Clinical Hospital, Federal University of Goiás, with 30 patients over 18 years old on chronic hemodialysis. Individuals were followed for one year, which have been carry out four 24-hour recalls, 8 food records and one food frequency intake questionnaire. Results: Group mean of 43.6 ± 14.3 years of age, 5.4 ± 3.5 years of schooling and per capita income Reais R$ 273.7 ± 172.6. There was significant difference in consumption between the days on dialysis and without dialysis. Mean consumption on dialysis day s was 1723.2 ± 351.9 kcal/day, 30.3 ± 8.8 kcal/kg, 1.2 ± 0.3 g/protein/kg, 49.2 ± 4.1% carbohydrate, 34.4 ± 3.7% lipid; 357.4 ± 123.6 mg calcium, 5.9 ± 1.3 mg iron, 688.2 ± 146.7 mg phosphorus and 1421.3 ± 286.0 mg potassium. In the days without dialysis mean consumption was 1469.4 ± 382.4 kcal/day, 25.5 ± 8.0 kcal/kg, 0.9 ± 0.2 g/protein/kg, 46.6 ± 5,5% carbohydrate, 38.9 ± 4.2% lipid; 213.2 ± 99.8 mg calcium, 6.6 ± 9.9 mg iron, 524.5 ± 175.7 mg phosphorus and 1135.6 ± 372.2 mg potassium. Over the weekend consumption, mean consumption did not change significantly through the day without hemodialysis and was lower for all nutrients except for total fat, compared to the days of dialysis. Approximately 63% of patients reported increased of appetite and made more meals on hemodialysis days. The late night snack and collation were the meals frequently omitted. The habit of eating between meals was observed in 73.3% of patients and 40% of the patients repeated food used at lunch on the menu at dinner time. The foods most commonly consumed were milk, beans, cooked meat, rice, French bread, spaghetti, pudding, banana, lettuce, tomato, margarine and soybean oil. Conclusion: the average consumption of calories and most nutrients was at odds with the recommendations of the National Kidney Foundation for patients on hemodialysis, difference in consumption between days with and without hemodialysis was observed. The provision of meals by the institution and the increased of appetite on hemodialysis days were identified as possible factors related to biggest consumption observed in these days. Patients reported eating less suitable for the promotion and maintenance of a satisfactory nutritional status, indicating the need for a work entitled continued 'food education in the hemodialysis unit.
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spelling FORNÉS, Nélida Schmidhttp://lattes.cnpq.br/0630711826568302http://lattes.cnpq.br/6069442669863155VAZ, Inaiana Marques Filizola2014-07-29T15:29:20Z2010-05-052010-03-02VAZ, Inaiana Marques Filizola. Consumption and dietary patterns of chronic hemodialysis patients from University Hospital of Goiânia-Go. 2010. 116 f. Dissertação (Mestrado em Ciências da Saúde - Medicina) - Universidade Federal de Goiás, Goiânia, 2010.http://repositorio.bc.ufg.br/tede/handle/tde/1777ark:/38995/001300000dzw6Introduction: the knowledge of food intake and consumption habits of hemodialysis patients is essential to conduct nutritional guidance, promotion and maintenance of an adequate nutritional status. Objective: to search the consumption and eating habits of patients on chronic hemodialysis. Methodology: prospective cohort study conducted at Clinical Hospital, Federal University of Goiás, with 30 patients over 18 years old on chronic hemodialysis. Individuals were followed for one year, which have been carry out four 24-hour recalls, 8 food records and one food frequency intake questionnaire. Results: Group mean of 43.6 ± 14.3 years of age, 5.4 ± 3.5 years of schooling and per capita income Reais R$ 273.7 ± 172.6. There was significant difference in consumption between the days on dialysis and without dialysis. Mean consumption on dialysis day s was 1723.2 ± 351.9 kcal/day, 30.3 ± 8.8 kcal/kg, 1.2 ± 0.3 g/protein/kg, 49.2 ± 4.1% carbohydrate, 34.4 ± 3.7% lipid; 357.4 ± 123.6 mg calcium, 5.9 ± 1.3 mg iron, 688.2 ± 146.7 mg phosphorus and 1421.3 ± 286.0 mg potassium. In the days without dialysis mean consumption was 1469.4 ± 382.4 kcal/day, 25.5 ± 8.0 kcal/kg, 0.9 ± 0.2 g/protein/kg, 46.6 ± 5,5% carbohydrate, 38.9 ± 4.2% lipid; 213.2 ± 99.8 mg calcium, 6.6 ± 9.9 mg iron, 524.5 ± 175.7 mg phosphorus and 1135.6 ± 372.2 mg potassium. Over the weekend consumption, mean consumption did not change significantly through the day without hemodialysis and was lower for all nutrients except for total fat, compared to the days of dialysis. Approximately 63% of patients reported increased of appetite and made more meals on hemodialysis days. The late night snack and collation were the meals frequently omitted. The habit of eating between meals was observed in 73.3% of patients and 40% of the patients repeated food used at lunch on the menu at dinner time. The foods most commonly consumed were milk, beans, cooked meat, rice, French bread, spaghetti, pudding, banana, lettuce, tomato, margarine and soybean oil. Conclusion: the average consumption of calories and most nutrients was at odds with the recommendations of the National Kidney Foundation for patients on hemodialysis, difference in consumption between days with and without hemodialysis was observed. The provision of meals by the institution and the increased of appetite on hemodialysis days were identified as possible factors related to biggest consumption observed in these days. Patients reported eating less suitable for the promotion and maintenance of a satisfactory nutritional status, indicating the need for a work entitled continued 'food education in the hemodialysis unit.Introdução: o conhecimento do consumo e hábitos alimentares de pacientes em hemodiálise é fundamental para a orientação da conduta nutricional, promoção e manutenção de um estado nutricional adequado. Objetivo: analisar o consumo e hábitos alimentares de pacientes em hemodiálise crônica. Metodologia: estudo de coorte prospectivo realizado no Hospital das Clínicas da Universidade Federal de Goiás, com 30 pacientes maiores de 18 anos em hemodiálise crônica. Os indivíduos foram acompanhados pelo período de um ano, no qual se realizaram quatro recordatórios de 24 horas, oito registros alimentares e um questionário de frequência de consumo alimentar. Resultados: grupo com média de 43,6±14,3 anos de idade, 5,4±3,5 anos de escolaridade e renda per capita de R$ 273,7±172,6. Houve diferença significativa no consumo entre os dias com e sem o procedimento dialítico. A média de consumo nos dias de diálise foi 1723,2±351,9 kcal/dia; 30,3±8,8 kcal/kg; 1,2±0,3 g/proteína/kg; 49,2±4,1% de carboidrato; 34,4±3,7% de lipídio; 357,4±123,6 mg de cálcio; 5,9±1,3 mg de ferro; 688,2±146,7 mg de fósforo e 1421,3±286,0 mg de potássio. Nos dias sem diálise o consumo foi 1469,4±382,4 kcal/dia; 25,5±8,0 kcal/kg; 0,9±0,2 g/proteína/kg; 46,6±5,5% de carboidrato; 38,9±4,2% de lipídio; 213,2±99,8 mg de cálcio; 6,6±9,9 mg de ferro; 524,5±175,7 mg de fósforo e 1135,6±372,2 mg de potássio. No final de semana, a média de consumo não demonstrou diferença significativa com os dias sem hemodiálise e foi inferior para todos os nutrientes, exceto lipídio, quando comparado aos dias de diálise. Cerca de 63% dos pacientes referiram aumento do apetite e faziam maior número de refeições no dia da hemodiálise. O lanche noturno e a colação foram as refeições mais omitidas. O hábito de beliscar entre as refeições foi observado em 73,3% e 40% do grupo repetia alimentos utilizados no almoço, no cardápio do jantar. Os alimentos consumidos mais frequentemente foram leite, feijão, carne cozida, arroz, pão francês, macarrão, pão doce, banana maçã, alface, tomate, margarina e óleo de soja. Observou-se consumo reduzido de alimentos proteicos, frutas, hortaliças, carboidratos complexos e fibras, e elevada ingestão de café e óleo. Conclusão: o consumo médio de calorias e da maioria dos nutrientes estava em desacordo com as recomendações do National Kidney Foundation para pacientes em hemodiálise, havendo diferença no consumo entre os dias com e sem diálise. A oferta de refeições pela instituição e o maior apetite no dia da hemodiálise foram identificados como possíveis fatores relacionados ao maior consumo observado nestes dias. Os pacientes apresentaram hábitos alimentares pouco adequados para a promoção e manutenção de um estado nutricional satisfatório, indicando a necessidade de se intituir um trabalho de educação alimentar continuada nesta unidade de hemodiálise.Made available in DSpace on 2014-07-29T15:29:20Z (GMT). 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dc.title.por.fl_str_mv Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
dc.title.alternative.eng.fl_str_mv Consumption and dietary patterns of chronic hemodialysis patients from University Hospital of Goiânia-Go
title Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
spellingShingle Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
VAZ, Inaiana Marques Filizola
Diálise renal
Ingestão de alimentos
Ingestão de energia
Necessidade proteica
Padrões alimentares
Eating
Energy intake
Feeding behavior
Protein requirement. Renal dialysis
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
title_short Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
title_full Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
title_fullStr Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
title_full_unstemmed Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
title_sort Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
author VAZ, Inaiana Marques Filizola
author_facet VAZ, Inaiana Marques Filizola
author_role author
dc.contributor.advisor1.fl_str_mv FORNÉS, Nélida Schmid
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/0630711826568302
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/6069442669863155
dc.contributor.author.fl_str_mv VAZ, Inaiana Marques Filizola
contributor_str_mv FORNÉS, Nélida Schmid
dc.subject.por.fl_str_mv Diálise renal
Ingestão de alimentos
Ingestão de energia
Necessidade proteica
Padrões alimentares
topic Diálise renal
Ingestão de alimentos
Ingestão de energia
Necessidade proteica
Padrões alimentares
Eating
Energy intake
Feeding behavior
Protein requirement. Renal dialysis
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
dc.subject.eng.fl_str_mv Eating
Energy intake
Feeding behavior
Protein requirement. Renal dialysis
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS DA SAUDE::NUTRICAO
description Introduction: the knowledge of food intake and consumption habits of hemodialysis patients is essential to conduct nutritional guidance, promotion and maintenance of an adequate nutritional status. Objective: to search the consumption and eating habits of patients on chronic hemodialysis. Methodology: prospective cohort study conducted at Clinical Hospital, Federal University of Goiás, with 30 patients over 18 years old on chronic hemodialysis. Individuals were followed for one year, which have been carry out four 24-hour recalls, 8 food records and one food frequency intake questionnaire. Results: Group mean of 43.6 ± 14.3 years of age, 5.4 ± 3.5 years of schooling and per capita income Reais R$ 273.7 ± 172.6. There was significant difference in consumption between the days on dialysis and without dialysis. Mean consumption on dialysis day s was 1723.2 ± 351.9 kcal/day, 30.3 ± 8.8 kcal/kg, 1.2 ± 0.3 g/protein/kg, 49.2 ± 4.1% carbohydrate, 34.4 ± 3.7% lipid; 357.4 ± 123.6 mg calcium, 5.9 ± 1.3 mg iron, 688.2 ± 146.7 mg phosphorus and 1421.3 ± 286.0 mg potassium. In the days without dialysis mean consumption was 1469.4 ± 382.4 kcal/day, 25.5 ± 8.0 kcal/kg, 0.9 ± 0.2 g/protein/kg, 46.6 ± 5,5% carbohydrate, 38.9 ± 4.2% lipid; 213.2 ± 99.8 mg calcium, 6.6 ± 9.9 mg iron, 524.5 ± 175.7 mg phosphorus and 1135.6 ± 372.2 mg potassium. Over the weekend consumption, mean consumption did not change significantly through the day without hemodialysis and was lower for all nutrients except for total fat, compared to the days of dialysis. Approximately 63% of patients reported increased of appetite and made more meals on hemodialysis days. The late night snack and collation were the meals frequently omitted. The habit of eating between meals was observed in 73.3% of patients and 40% of the patients repeated food used at lunch on the menu at dinner time. The foods most commonly consumed were milk, beans, cooked meat, rice, French bread, spaghetti, pudding, banana, lettuce, tomato, margarine and soybean oil. Conclusion: the average consumption of calories and most nutrients was at odds with the recommendations of the National Kidney Foundation for patients on hemodialysis, difference in consumption between days with and without hemodialysis was observed. The provision of meals by the institution and the increased of appetite on hemodialysis days were identified as possible factors related to biggest consumption observed in these days. Patients reported eating less suitable for the promotion and maintenance of a satisfactory nutritional status, indicating the need for a work entitled continued 'food education in the hemodialysis unit.
publishDate 2010
dc.date.available.fl_str_mv 2010-05-05
dc.date.issued.fl_str_mv 2010-03-02
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dc.identifier.citation.fl_str_mv VAZ, Inaiana Marques Filizola. Consumption and dietary patterns of chronic hemodialysis patients from University Hospital of Goiânia-Go. 2010. 116 f. Dissertação (Mestrado em Ciências da Saúde - Medicina) - Universidade Federal de Goiás, Goiânia, 2010.
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identifier_str_mv VAZ, Inaiana Marques Filizola. Consumption and dietary patterns of chronic hemodialysis patients from University Hospital of Goiânia-Go. 2010. 116 f. Dissertação (Mestrado em Ciências da Saúde - Medicina) - Universidade Federal de Goiás, Goiânia, 2010.
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