Análisis calórico de la dieta enteral artesanal del Hospital Vicente Corral Moscoso.2016

Abstract

BACKGROUND: The Vicente Corral Moscoso Hospital has been using the Traditional Enteral Diet made with typical ingredients of the region in a 2:1 ratio compare with commercial formulas which represents lower costs for the institution.

OBJECTIVE: To analyze the energy density and the percentage of adequacy of macronutrients and measure the calories of the Traditional Enteral Diet which is prepared at the Food Service Area of the Vicente Corral Moscoso Hospital.

METHODS: The present study is a descriptive study with a prospective longitudinal cut using quantitative variables which allowed us to calculate the macronutrients, the caloric intake, the percentage of adequacy and the energy density of the Traditional Enteral Diet of the Hospital. The universe was 202 rations of enteral diets corresponding to the period between November 21 to December 20, 2016. The data obtained were entered in the Microsoft Excel 2010 platform for the calculation of nutritional values of the diet and elaboration of tables. The average of the 30 rations was obtained through the statistical program SPSS V.22.

RESULTS: The percentage of adequacy of each ration had the following percentages: proteins 85.35%, fats 63.22%, carbohydrates 28.45% and total calories 44.31%. The energy density per serving showed a 45%.

CONCLUSIONS: The values obtained showed a deficit of macronutrients and total calories per serving. Per meal times, it is shown that only the amount of protein is adequate for lunch and dinner