Full text
| |
| Author(s): |
Maria Carolina Batista Campos Von Atzingen
Total Authors: 1
|
| Document type: | Master's Dissertation |
| Press: | São Paulo. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP/CIR) |
| Defense date: | 2005-08-19 |
| Examining board members: |
Maria Elisabeth Machado Pinto e Silva;
Deborah Helena Markowicz Bastos;
Flávia Maria Netto
|
| Advisor: | Maria Elisabeth Machado Pinto e Silva |
| Abstract | |
Objective. Development and characterization of a homemade enteral diet with hydrolyzed beef protein. Methods. One of the diets of the ICr - HCFMUSP was used as a basis for the homemade diet development. Fluidity was determined in a feeding tube, viscosity by using a digital viscosimeter, centesimal composition by Instituto Adolfo Lutz methodology and fibers by enzymatic treatment. The pH was determined on a potentiometer, the osmolarity on an osmometer. Formulae cost was calculated based on market surveys which took place in shops. In the sensorial analysis, an affective acceptance test was carried out and results were evaluated by means of ANOVA and Tukey tests. Results. The developed diets showed administration speed of 79 to 120 drops/minute and were classified as hypocaloric and slightly hypertonic. The average cost of the developed diets was that of R$ 0.20±0.02/100mL (hydrolyzed beef and chicken protein). In the sensorial analysis, there was an acceptance rate of 52.5% obtained for hydrolyzed beef diet and a rate of 62.5% for hydrolyzed chicken diet. Conclusion. The homemade enteral diets developed with hydrolyzed protein have the necessary features to be used in the transition to a general diet, as a complement of special diets and also as an alternative for obese patients who demand enteral nutrition. (AU) | |