Development of enteral homemade diets for elderly persons receiving home care and analysis of macro and micronutrient composition

Abstract

Objective: the development and analysis of the macro and micronutrient composition of homemade enteral diets. Method: A standard homemade enteral diet was developed at three caloric concentrations -1500, 1800 and 2100 Kcal. After preparation and testing of viscosity, stability, odor and color, plus evaluation of cost, the chemical composition of the nutrients of the diets were analytically determined. Folic acid, vitamin D and vitamin B12 values were calculated using chemical composition tables. The results were compared with recommended nutritional standards for the elderly. Result: The diets exhibited normal macronutrient distribution. The 1500 caloric level presented some mineral and vitamin deficiencies. Suitable values were obtained at the other caloric levels for all minerals except magnesium. There were appropriate levels of all the vitamins in the 2100 Kcal diet, while vitamin E, D and B6 levels were below the recommended dietary allowances in the 1800 Kcal diet. Conclusion: The standard homemade enteral diets studied can contribute to the food and nutritional safety of elderly persons undergoing home care, if all are supplemented with magnesium and the 1800 Kcal diet is supplemented with vitamin E, D and B6. The 1500 Kcal diet was not nutritionally safe in terms of micronutrients.

Análise sensorial de suplementos nutricionais artesanais utilizados como alternativa terapêutica para idosos desnutridos

“…Existem poucos estudos que avaliam as características organolépticas dos suplementos artesanais, porém, um estudo conduzido por Jansen et al [5] analisou o teor de cinzas e de nutrientes nas fórmulas artesanais e constatou que a suplementação artesanal foi capaz de conter todos os macros e micronutrientes necessários, possuindo assim um teor de nutrientes adequado tanto quanto o das fórmulas industrializadas.…”

Potential of Local Food-based Enteral Nutrition to Improve Patient’s Nutrition Status in Hospital in Yogyakarta, Indonesia

“…Some patients may be admitted to hospital for an acute or chronic illness and have enteral nutrition initiated during their hospitalization and then are discharged to the home or other community setting to continue with outpatient enteral feeding. Other patients are identified as being at nutrition risk in the outpatient setting and may be admitted specifically to initiate enteral nutrition in hospital and transition to home [19,20]. In centers where there are dedicated HEN/BEN teams to provide monitoring, it is also possible to have enteral access placed and initiate feeding without requiring admission to hospital.…”

“…The HEN/BEN has a satisfactory cost-benefit ratio, since it reduces the risk of infection by avoiding prolonged hospital stays, and also is cheaper than hospital enteral therapy [20]. The use of HEN/BEN foods for home tube feeding has been uncommon, but occasionally some patients have asked questions about it and used various puréed foods or juices in their feeding tubes.…”

Home‐Prepared Enteral Tube Feeding: Evaluation of Microbiological Contamination, Hygiene, and the Profile of the Food Handler

“…The use of home enteral nutrition aims not only at the humanization of patients’ care but also at improving and/or maintaining their nutrition status 4 . These factors encourage the use of enteral nutrition at home for patients with special dietary needs 5,6 …”

“…4 These factors encourage the use of enteral nutrition at home for patients with special dietary needs. 5,6 In the US and elsewhere in the world, the use of home enteral nutrition has increased significantly in recent years, from 34,000 patients in 1989 to 344,000 in 2014. 3,7 Although there are no records on the use of home enteral nutrition in Brazil, it is encouraged through policies and actions of the Government Unified Health System.…”