Elaboração de fórmulas enterais artesanais de baixo custo adequadas em fluidez e osmolalidade

• Autor(a) principal: Ferreira, Renata de Souza
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2711
• topic: Dietética; Nutrição enteral; Dietoterapia; Custo; Avaliação; Entral nutrition; Dietotherapy; Diet; Cost; Evaluation; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

The enteral nutrition consists in the administration of nutrients (food and/or nutritional supplements) into the gastrointestinal tract by using a probe when the oral ingestion is inadequate. Handmade preparations represent an option of enteral diet, which consist in solutions in which the foods are used freshly, or food products and/or modules of nutrients. The handmade enteral diets exhibit some advantages, such as possibility of changing the composition and the volume of nutrients depending on the patient needs, besides the lower cost, in comparison with the manufactured one. This study aimed at developing inexpensive handmade enteral formulations, with known chemical composition, control of stability, fluidity and osmolarity. In order to meet this goal, the foods were submitted to selection, hygiene, cooking (if required), liquefying, homogenizing and passage through a sieve to prepare the formulas. Four different formulations were prepared: porridges, fruit milkshakes, cocktails and preparations containing vegetables plus a source of protein. The osmolarity was assessed by cryoscopy. The fluidity of the formulations was evaluated considering their flow through pediatric probe (2.1 mm internal diameter) and the nutritional composition was determined using tables of chemical composition of foods. Fifty-two formulations were in a suitable range of fluidity, stability and osmolarity (< 450 mOsm/l). Among them, 4 were porridges, 12 milkshakes, 8 cocktails and 28 preparations containing vegetables. The vegetables-based preparations yielded the lowest values of osmolarity. The porridges yielded caloric density of approximately 1 Kcal/ml, which represents the highest value when compared with the other formulations. The milkshakes with fruits yielded osmolarity values lower than those found for porridges, but the caloric density was lower. The amounts of some ingredients were reduced to adjust the osmolarity of the formulations, such as orange or watermelon juice, flour milk powder and manufactured food supplements. The cocktails yielded very low caloric density, having carbohydrates as main source of energy, and representing a good source of fibers. The cocktails and the vegetables- based preparations are free of lactose. The formulations yielded overall good predictable content of fibers. There is difference in fluidity depending upon the food used, even from the same group. The handmade enteral preparations had at least 3.7 times lower cost than the manufactured powder products, representing a choice for patients who have lower purchasingpower to afford domestic nutritional support, thus reducing the duration of hospitalization and the risk of malnutrition after leaving hospital.