某大学医院普通口服膳食的定量和定性营养评价

F. Melo, C. A. Crispim, J. M. Pereira, Laís Paulino Sanzo Kaminishi, Flaviana Pereira de Oliveira Martins, D. A. De-Souza
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摘要

导言:医院蛋白质能量营养不良的高发与几个因素有关,包括实施的饮食行为。目的:分析综合医院口腔饮食的营养特点。方法与材料:2012年5月至2013年8月,采用定性和半定量的方法对ggod菜单进行前瞻性和描述性研究。建立了为期28天的ggod菜单,包括5餐:早餐、午餐、午后零食、晚餐和睡前零食。对每餐(午餐/晚餐)中的每种食物进行称重。采用成分表计算食物的总能量值(TEV)和宏量营养素的能量分布百分比,并量化不同食物组的食物分量。结果:蛋白质(13.4%)、碳水化合物(64.7%)和脂质(21.9%)的平均能量分配(2409.4±152.6 kcal/d)是适宜的。早餐(15.6-20.6%)、午餐(26.2-36.6%)、晚餐(22.231.1%)、下午中段和睡前零食(8.4-15.5%)的能量供应是可变的。禁食13小时。在根据食物类别对高营养膳食的营养质量进行评估时,发现豆类、肉/蛋、油/脂肪/油籽和糖/糖果的供应过多,而水果/果汁、豆类/蔬菜和牛奶/乳制品的供应不足。结论:有必要对住院患者的高热量膳食进行定量和定性的营养鉴定。减少夜间禁食的持续时间,以及调整食物组的供应和食物分拣,可有助于更好地满足营养需求和预防营养缺乏。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
QUANTITATIVE AND QUALITATIVE NUTRITIONAL EVALUATION OF THE GENERAL ORAL DIET SERVED IN A UNIVERSITY HOSPITAL
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.
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