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http://hdl.handle.net/1843/66057| Tipo: | Artigo de Periódico |
| Título: | Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy |
| Autor(es): | Gilberto Simeone Henriques Ligia Amanda Ventura de Oliveira Miranda Simone de Vasconcelos Generoso Eduarda Guimarães Guedes Ann Kristine Jansen |
| Resumo: | Patients who need prolonged domiciliary enteral nutritional therapy may benefit from handmade diets. However, the preparation of such diets might cause insecurity with regard to their nutritional composition and physical-chemical properties. Current study analyzes the osmolality and Hydrogen-Ion concentration (pH) on handmade enteral diets. To this purpose, six formulas and two juices, prescribed on discharge from hospital, were analyzed physically and chemically. Osmolality and pH were respectively determined by cryoscopy and potentiometry. Most formulations were classified as isosmolar (with less than 400 mOsm/kg solvent), and only one was classified as slightly hyperosmolar, with rates ranging from 356.7 to 403.5 mOsm/kg solvent. On average, the standard formula presented higher osmolality than similar ones prepared for hyperglycemia. Among the juices, only one registered hyperosmolar concentration of 595.54 mOsm/kg solvent. All formulas presented pH rates classified as low acidity, ranging between 6.1 and 6.6, while the two juices had the lowest results, 4.73 and 4.66 each. The blend of ingredients used in handmade formulas and juices studied presented acceptable osmolality and pH rates for a safe administration and absence of gastrointestinal complications. Data showed here are consistent with an appropriate and healthy diet and contributed towards success in domiciliary enteral nutritional therapy. |
| Assunto: | Nutrição enteral Concentração osmolar Concentração de íons de hidrogênio Inocuidade dos alimentos |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | ENF - DEPARTAMENTO DE ENFERMAGEM APLICADA ENF - DEPARTAMENTO DE NUTRIÇÃO |
| Tipo de Acesso: | Acesso Aberto |
| Identificador DOI: | https://doi.org/10.1590/1678-457X.33616 |
| URI: | http://hdl.handle.net/1843/66057 |
| Data do documento: | 2017 |
| metadata.dc.url.externa: | https://www.scielo.br/j/cta/a/J9DVHnZmCPwDbqQ3bcjwTVh/?lang=en |
| metadata.dc.relation.ispartof: | Food Science and Technology |
| Aparece nas coleções: | Artigo de Periódico |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Osmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapy.pdf | 377.73 kB | Adobe PDF | Visualizar/Abrir |
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