Abstract
Introduction: The high prevalence of hospital protein-energy malnutrition is associated with several factors, including implemented dietary conducts. Objective: Analyze nutritional characteristics of the general hospital oral diet (GHOD). Methods and materials: A prospective and descriptive study, with a qualitative and semi-quantitative approach, concerning the GHOD menu, was developed from May 2012 to August 2013. GHOD menu was established for 28 days and consisted of five meals: breakfast, lunch, mid-afternoon snack, dinner and bedtime snack. Weighing of each food served in the meals (lunch/dinner) from the GHOD menu was performed. Composition tables were used to calculate the total energy value (TEV) and the energy distribution percentage of macronutrients of the foods, as well as to quantify the food portions from different food groups. Results: The average energy distribution to TEV (2409.4±152.6 kcal/day) was adequate for proteins (13.4%), carbohydrates (64.7%), and lipids (21.9%). Variable energy supply was identified at breakfast (15.6-20.6%), lunch (26.2-36.6%), dinner (22.231.1%), mid-afternoon and bedtime snacks (8.4-15.5%). The overnight fasting period was up to 13h. In the evaluation of nutritional quality of the GHOD meals in accordance with food groups was identified excessive offer for beans, meat/eggs, oils/fats/oilseeds and sugar/sweets, and deficient offer for fruit/juices, legumes/vegetables and milk/dairy. Conclusions: It is essential to perform quantitative and qualitative nutritional characterization of the GHOD served to inpatients. Reducing the duration of the overnight fast, as well as adjustments in the supply of food groups and in food fractionation, can contribute to better meeting the nutritional needs and prevention of nutritional deficiencies.
Highlights
High values for the prevalence of protein-energy malnutrition has been demonstrated among patients admitted to hospitals across Europe (18.2%)[1] the United States (51%)[2] and Latin America (48.1%)[3].The harmful effect of hospitalization on the nutritional status of inpatients has been demonstrated by several investigators[3,4]
Energy value of meals in relation to food supply The energy value corresponding to the minimum, average and maximum supplies of energy from of the general hospital oral diet (GHOD) meals served to inpatients was equal to or higher than the recommendations for healthy people by the Brazilian food guide[12] (Table 1)
CI: Confidence Interval; LL: Lower Limit; UL: Upper Limit; total energy value (TEV): Total Energy Value. aDue to the possibility of the patient choosing some foods for breakfast, mid-afternoon and bedtime snacks, three values of supply were presented
Summary
High values for the prevalence of protein-energy malnutrition has been demonstrated among patients admitted to hospitals across Europe (18.2%)[1] the United States (51%)[2] and Latin America (48.1%)[3].The harmful effect of hospitalization on the nutritional status of inpatients has been demonstrated by several investigators[3,4]. High values for the prevalence of protein-energy malnutrition has been demonstrated among patients admitted to hospitals across Europe (18.2%)[1] the United States (51%)[2] and Latin America (48.1%)[3]. The increase in the frequency of protein-energy malnutrition among hospitalized patients is associated with numerous causal factors including, for example, inappropriate implemented dietary conducts[5]. Several investigators have reported that the majority of patients admitted to hospitals in China, United States, Cuba and Brazil[2,3] receive an oral diet as the only source of food and nutrition. The general hospital oral diet (GHOD) is indicated for well-nourished individuals, who present satisfactory conditions for food intake, chewing, swallowing and digestion. In clinical practice, the choice to prescribe the GHOD may be related to the lower cost of the meal and its usual indication for patients with no restrictions in the consistency or in the centesimal composition of the diet[6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
