The Effects of Local Food-Based Enteral Nutrition to Improve Nutritional Status of Post-Stroke Patients

Abstract

Objective We used local-based enteral formula for post-stroke patients to see its effects on the nutritional status. Materials and Methods This is an experimental research with a pre- and post-test study design in post-stroke patients. Participants underwent clinical and laboratory examinations to assess their nutritional status before and after the enteral nutrition supplementation. The enteral formula preparation, containing arrowroot powder, cork fish, tempeh (fermented soybeans), nondairy creamer, and pumpkin, was performed in a nationally standardized Food Processing Technology Laboratory in Yogyakarta, Indonesia. The enteral formula was given twice a day for 3 consecutive weeks in addition to the patients’ daily meal. Statistical Analysis Nutritional indices before and after enteral nutrition supplementation were analyzed using t-test. All statistical analyses were at 5% significance level. Results Of the 22 post-stroke patients, we used the cutoff point of National Institutes of Health Stroke Scale ≥3 and Barthel Index <90 to represent dependency. Our findings showed significantly reduced mid-upper arm circumference and increased body mass index in independent post-stroke patients after the enteral nutrition supplementation. The tendency of increasing total cholesterol level should be carefully watched in dependent post-stroke patients. Conclusion Local food-based enteral nutrition supplementation for 3 consecutive weeks in post-stroke patients may improve their nutritional status.

Effect of Early Low-Calorie Enteral Nutrition Support in Critically Ill Patients: A Systematic Review and Meta-analysis

“…As a consequence, whether a suitable amount of protein (>1.5–2.0 g/kg/day) is provided based on ideal body mass determines the effectiveness of a low-calorie diet. When compared to adequate caloric nutrition support, early enteral low-calorie nutrition support did not extend ICU stays or increase in-hospital mortality or infection rates [ 25 , 26 ]. This might be because appropriate dietary assistance has little effect on metabolic processes or immunological responses in critically sick individuals.…”