Consumption of oral hospital diets and percent adequacy of minerals in oncology patients as an indicative for the use of oral supplements

Sá, Júlia Sommerlatte Manzoli de; Moreira, Daniele Caroline Faria; Silva, Karine Aparecida Louvera; Morgano, Marcelo A.; Quintaes, Késia Diego

doi:10.1016/j.clnu.2013.09.005

Cited by 11 publications

(15 citation statements)

References 25 publications

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“…Zanini et al demonstrated a high compliance of meal consumption after texture-individualised modification [67]. Decreased main meal consumption was reported when combined with the provision of ONS [39]. ONS was better accepted in the afternoon for both soft and blended diets, 96.8% and 100% respectively, though no statistical tests were reported.…”

Section: Texture And/or Nutrition Enhanced and Traditional Cook-fresh Tmdsmentioning

confidence: 99%

“…Few hospital patients (n = 4) on TMDs were able to complete a full meal [66]. Among soft, blend, and regular diet, de Sá et al observed patients consuming soft diet had the lowest consumption of main meals, but the highest snack consumption [39]. And, Miles et al found LTC residents consuming pureed diet were more likely to consume the full meal [19].…”

Section: Tmds and Regular Dietmentioning

confidence: 99%

“…Of 17 micronutrients assessed with TMD consumptions from 5 studies, 65% (iron, zinc, calcium, magnesium, vitamin B1, B6, B12, vitamin D, vitamin E, folacin and pantothenic acid) were unable to meet the dietary requirements [35,47,54,56,64]. Consumption of hospital TMDs had a significantly higher prevalence of inadequate intake in sodium, iron, zinc, calcium, and manganese compared to regular diet [39].…”

Section: Tmds and Regular Dietmentioning

confidence: 99%

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Nutritional Intake and Meal Composition of Patients Consuming Texture Modified Diets and Thickened Fluids: A Systematic Review and Meta-Analysis

Miles

Braakhuis

2020

Healthcare

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Texture-modified diets (TMDs) play an important role in ensuring safety for those with dysphagia but come with risks to nutrition and quality of life. The use of TMDs has been addressed with the increasing prevalence of dysphagia in previous decades. However, there is limited literature that investigates the nutrition perspectives of TMD consumers. This review summarises the nutrition outcomes of adults consuming TMDs and thickened fluids (TFs) and identifies the limitations of TMD and TF productions. A systematic database search following PICO criteria was conducted using Cochrane Central (via Ovid), MEDLINE, CINAHL, EMBASE, and Scopus databases. Nutrition intake, meal consumption, adequacy, and meal composition were identified as relevant outcomes. 35 studies were included for analysis. Consumption of TMDs demonstrated a poorer intake compared to regular diets, in particular significant in energy and calcium. Meta-analysis of mean differences showed favourable effects of shaped TMDs on both energy (−273.8 kJ/d; 95%CI: −419.1 to −128.6, p = 0.0002) and protein (−12.4 g/d; 95%CI: −17.9 to −6.8, p < 0.0001) intake compared to traditional cook-fresh TMDs. Nutrition intake was compromised in TMD consumers. Optimisation of nutrition intake was achievable through enrichment and adjusting meal texture and consistency. However, the heterogeneity of studies and the missing verification of the consistencies lead to difficulty in drawing conclusions regarding particular texture or intervention.

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Section: Texture And/or Nutrition Enhanced and Traditional Cook-fresh Tmdsmentioning

confidence: 99%

Section: Tmds and Regular Dietmentioning

confidence: 99%

Section: Tmds and Regular Dietmentioning

confidence: 99%

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Nutritional Intake and Meal Composition of Patients Consuming Texture Modified Diets and Thickened Fluids: A Systematic Review and Meta-Analysis

Miles

Braakhuis

2020

Healthcare

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“…The demonstration of insufficient amounts of specific micronutrients in hospital oral diets is alarming, since in association with the commitment in the supply of nutrients, hospitalized patients may also present inadequacies in dietary intake. In accordance with these considerations, from another study conducted by the same group 25 it was demonstrated that consumption of the oral diets by cancer patients was less than 80% of supply. In clinical practice, it has been observed that patients with deficiencies of specific nutrients present, among other pathophysiological alterations, impaired wound healing and immunodeficiency, with a predisposition of increased morbidity and mortality 4 .…”

mentioning

confidence: 61%

Quantitative and Qualitative Nutritional Evaluation of the General Oral Diet Served in a University Hospital

Melo

Crispim

Pereira

et al. 2017

BJMHH

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| Introduction:The high prevalence of hospital protein-energy malnutrition is associated with several factors, including implemented dietary conducts. Objective: Analyze nutritional characteristics of the general hospital oral diet (GHOD). Methods and materials: A prospective and descriptive study, with a qualitative and semi-quantitative approach, concerning the GHOD menu, was developed from May 2012 to August 2013. GHOD menu was established for 28 days and consisted of five meals: breakfast, lunch, mid-afternoon snack, dinner and bedtime snack. Weighing of each food served in the meals (lunch/dinner) from the GHOD menu was performed. Composition tables were used to calculate the total energy value (TEV) and the energy distribution percentage of macronutrients of the foods, as well as to quantify the food portions from different food groups. Results: The average energy distribution to TEV (2409.4±152.6 kcal/day) was adequate for proteins (13.4%), carbohydrates (64.7%), and lipids (21.9%). Variable energy supply was identified at breakfast (15.6-20.6%), lunch (26.2-36.6%), dinner (22.2-31.1%), mid-afternoon and bedtime snacks (8.4-15.5%). The overnight fasting period was up to 13h. In the evaluation of nutritional quality of the GHOD meals in accordance with food groups was identified excessive offer for beans, meat/eggs, oils/fats/oilseeds and sugar/sweets, and deficient offer for fruit/juices, legumes/vegetables and milk/ dairy. Conclusions: It is essential to perform quantitative and qualitative nutritional characterization of the GHOD served to inpatients. Reducing the duration of the overnight fast, as well as adjustments in the supply of food groups and in food fractionation, can contribute to better meeting the nutritional needs and prevention of nutritional deficiencies.

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“…The frequency of tests depends on the primary disease and the state of the patient, as well as on the grade and type of malnutrition, and the time period from the commencement of nutritional therapy (if nutritional therapy has been used for a longer period of time, the tests may be performed less frequently). Monitoring the patient's state makes it possible to assess the efficacy of nutritional treatment, and also to determine the patient's needs [15,19].…”

Section: Nutritional Status Assessmentmentioning

confidence: 99%

Nutritional Problems in Head and Neck Cancer Patients

Gara-Rucińska¹,

Lehmann-Kalata²,

Łysenko³

2016

Dent. Med. Probl.

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Consumption of oral hospital diets and percent adequacy of minerals in oncology patients as an indicative for the use of oral supplements

Cited by 11 publications

References 25 publications

Nutritional Intake and Meal Composition of Patients Consuming Texture Modified Diets and Thickened Fluids: A Systematic Review and Meta-Analysis

Nutritional Intake and Meal Composition of Patients Consuming Texture Modified Diets and Thickened Fluids: A Systematic Review and Meta-Analysis

Quantitative and Qualitative Nutritional Evaluation of the General Oral Diet Served in a University Hospital

Nutritional Problems in Head and Neck Cancer Patients

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