Objective: To analyze scientific evidence on the use of blenderized tube feeding in children regarding nutritional composition, family satisfaction, and health outcomes. Data source: Survey was conducted in the PubMed, Scopus, Embase, and Virtual Health Library (VHL) databases using the following search terms: blenderized tube feeding OR blended tube feeding OR homemade OR pureed AND enteral nutrition AND enteral tube. The methodological quality of the selected articles was evaluated using the Critical Appraisal Skill Programme and Hierarchical Classification of Evidence. Data synthesis: After analysis, 11 articles were included in the present review. Most studies demonstrated improvements in health outcomes and greater family satisfaction after replacing the commercial enteral feeding with blenderized tube feeding. Conclusions: When guided and monitored by the healthcare team, a blenderized tube feeding ensures an adequate nutritional composition. The use of this method is also associated with positive health outcomes such as reductions in gastrointestinal symptoms and hospitalizations. Moreover, a high frequency of family satisfaction was verified.%
In the last few years, the importance of studies about aliments and it’s capacity to interfere with human and ambient health has increased, creating links between biology and modern society. Men will adequate their food, submitting it to different ways of prepare and acquiring through the centuries according to their social parameters. Strongly attached to aliment availability are, also, the eating habits – long length tendency acquired by the frequent repetition of an act or usage (BOURGUERS, 1998). These habits are directly linked to instruction, culture and the income of a people. This work had the objective of making the fishermen from the North area of Pernambuco aware of the importance of the preservation of sea nature and to guide the population about the hygiene methods that involve the processing of the fish. Fishermen from Itapissuma’s beach were interviewed in the community where fishing is the main source of income and aliment for the local population. The lack of income was established as a limiting factor and that reflects the poor quality of service and survival in the area. The lack of knowledge or use of the knowledge about how to make a good fishing and storage the fish, along with the lack of control of entry and exit of the animals are the factors found by the team on that population.
The contribution of the artisanal fisheries to the national fishery production has presented an increase tendency since 1980. This project had the objective to identify the factors that affect the quality of the fisheries, from capture to the preparation at gastronomic establishments, besides the nutritional values of the condiments used to make the caldeirada, a typical food from the north coast of the state of Pernambuco. Artisanal fishermen in the municipalities of Itapissuma and Itamaracá – state of Pernambuco, Brazil - were interviewed about sanitary, social and economic factors. In addition, there were visits in Itapissuma to sites of handling and preparation of seafood dish to analyze the nutritional value, food hygienic practices and the condiments used in the most ordered regional food by the customers, the caldeirada. Results indicated failures in the use of good hygienic-sanitary practices, from capture, marketing to preparation of a seafood dish to final customers. It is necessary to implement Public Health Programs in the artisanal fisheries, including the workers involved and also for the active cooks in the gastronomic area of the locality. These strategies should bring specific actions to improve the nutritional quality of the fishery and for its consumption, resulting in food safety.
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