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VARIATION IN THE ENERGY AND MACRONUTRIENT CONTENTS OF TEXTURE MODIFIED HOSPITAL DIETS

dc.creatorViganó C,Patricia
dc.creatorSilva S,Nilian
dc.creatorCremonezi J,Camila
dc.creatorVannucchi P,Guilherme
dc.creatorCampanelli M,Marta
dc.date2011-12-01
dc.date.accessioned2020-08-05T02:56:45Z
dc.date.available2020-08-05T02:56:45Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182011000400008
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/149679
dc.descriptionObjective: To compare the nutritional content of the main meals of a normal hospital diet with those of texture modified diets (soft, puréed and liquid). Methodoloogy: The ash, moisture, macronutrient and energy contents of the foods comprising the main meal of the hospital diets were determined. The values were calculated per capita for each food item comprising the diets and then added up in order to estimate the total amount of energy and macronutrients supplied by main meal. Results: Compared with the normal diet, the puréed and liquid diets presented higher moisture content as well as reduced content of energy (31.4% and 39.9%, respectively), protein (45.4% and 79.8% ,respectively) and lipid (41% and 76%, respectively). Conclusion: Texture modified diets exhibit lower energy and macronutrient content, the main changes being detected for the liquid diet, which might imply an insufficient micronutrient supply.
dc.formattext/html
dc.languageen
dc.publisherSociedad Chilena de Nutrición, Bromatología y Toxicología
dc.relation10.4067/S0717-75182011000400008
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRevista chilena de nutrición v.38 n.4 2011
dc.subjecthospital diets
dc.subjectnutritional composition
dc.subjecthospital undernutrition
dc.subjecttexture modified diets
dc.subjecthospital food service
dc.titleVARIATION IN THE ENERGY AND MACRONUTRIENT CONTENTS OF TEXTURE MODIFIED HOSPITAL DIETS


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