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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/66057
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dc.creatorGilberto Simeone Henriquespt_BR
dc.creatorLigia Amanda Ventura de Oliveira Mirandapt_BR
dc.creatorSimone de Vasconcelos Generosopt_BR
dc.creatorEduarda Guimarães Guedespt_BR
dc.creatorAnn Kristine Jansenpt_BR
dc.date.accessioned2024-03-19T14:29:27Z-
dc.date.available2024-03-19T14:29:27Z-
dc.date.issued2017-
dc.citation.volume37pt_BR
dc.citation.issueSuppl 1pt_BR
dc.citation.spage109pt_BR
dc.citation.epage114pt_BR
dc.identifier.doihttps://doi.org/10.1590/1678-457X.33616pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/66057-
dc.description.resumoPatients 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.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE ENFERMAGEM APLICADApt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃOpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectEnteral nutritionpt_BR
dc.subjectOsmolar concentrationpt_BR
dc.subjectHydrogen-Ion concentration (pH)pt_BR
dc.subjectFood and nutrition safetypt_BR
dc.subject.otherNutrição enteralpt_BR
dc.subject.otherConcentração osmolarpt_BR
dc.subject.otherConcentração de íons de hidrogêniopt_BR
dc.subject.otherInocuidade dos alimentospt_BR
dc.titleOsmolality and pH in handmade enteral diets used in domiciliary enteral nutritional therapypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/J9DVHnZmCPwDbqQ3bcjwTVh/?lang=enpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-9110-5427pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-6413-8031pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-0254-7045pt_BR
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