نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم تغذیه،دانشکده پزشکی مشهد، مشهد، ایران.
2 دانشیار گروه علوم تغذیه، دانشگاه علوم پزشکی مشهد، مشهد، ایران.
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
Abstract
Introduction: Malnutrition is one of the major problems in patients admitted to intensive care units. Intestinal nutrition is important for patients who do not have oral intake. Nutrition in hospitals is often done through a solution prepared in the hospital kitchen. A study on nutritional value in hospitals in Mashhad was carried out to provide a clearer vision for the best nutrition in order to provide the nutritional needs for hospitalized patients.
Materials and Methods: In this cross-sectional study, the contents of the baking instruction in the hospitals were analyzed using Nut4 software and the existing nutritional value was compared with the standard RDI of 2000 kilocalories per person. Data analysis was done using SPSS software and t-test. (Significance level <0.05).
Result: Mean calories, macronutrients and micronutrients were significantly lower than RDI standards. The average of vitamins, vitamin B12, vitamin E and vitamin D was lower than the standard RDI, but vitamin A, folic acid, vitamin C, and vitamin K were optimal. The amount of iron, calcium, zinc, copper was significant. However, no significant difference was observed between manganese and chromium.
Discussion: The gavage solution prepared in hospitals has been inadequate to meet the needs of patients. Due to the high use of hand gavage hospitals in our country, these recipes are designed to be of an acceptable nutritional value.
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