Edma Maria de Araújo

Composição centesimal, lisina disponível e digestibilidade in vitro de proteínas de fórmulas para nutrição oral ou enteral

Recently the use of home enteral nutrition (EN) has increased, aimed at reducing costs and improving the quality of life. Monitoring the nutritional value of these diets is therefore important. In this study the formulations F1 and F2 (ARAUJO; GALEAZZI, 1999) containing beef, egg (F1), chicory, carrot, corn grits, ater-soluble soybean extract, soybean oil, Nidex ater-soluble soybean extract, soybean oil, Nidex® and salt, ere evaluated for use in home EN, aiming at obtaining more reliable, safer data. The follo ing ere determined: proximate composition, in vitro digestibility and available lysine. The proximate compositions (d b) of the formulations ere: F1: 454.69Kcal, moisture 79.29±0.07, protein 17.04±0.06, lipids 14.85±0.11, carbohydrates 63.22, soluble 0.67±0.66 and insoluble 1.65±0.73 fiber and ash 2.57±0.01; F2: 463.92Kcal, moisture 78.96±0.09, protein 16.56±0.09, lipids 15.12±0.20, soluble 1.09±0.11 and insoluble 1.84±0.09 fiber, carbohydrates 65.40 and ash 2.63±0.08. The caloric distribution as sho n to be adequate. The lysine contents in mg/g of protein ere 80 for F1 and 139 for F2 and % protein digestibility as 95% for F1 and 93% for F2. The formulations ere adequate for domestic preparation and contained good quality, lo cost protein sources, capable of attending the nutritional requirements of individuals using home EN, promoting nutritional recovery.

Soluble and insoluble fibres of vegetables, tubers and cinnamon for use in enteral nutrition.

Enteral diets containing conventional foods are used to reduce costs and obtain individualization. However, more studies are required to improve their dietary fibre content, the nutritive value, and reliability. This study proposed to study the dietary fibres of different vegetables and spices such as pumpkin, watercress, powdered cinnamon, cauliflower, yam, and tomato for use in enteral nutrition or in oral nutritional supplements. These foods were chosen since they contain dietary fibres and other elements considered to be functional (isothiocyanate, indoles, lycopene, carotene, and chlorophyll). They were prepared in water solution and added to a homemade enteral formula. The soluble and insoluble fibres, proximate composition, and water activity (Aw) were determined. The foods were added to the homemade enteral formula in the proportion of 100 g/2000 kcal/2 L and in the proportion of 150 g/2000 kcal/2 L to the water. The largest amount of dietary fibre (wet basis) was found in the cinnamon (50.11%). The other foods results were: pumpkin, 1.76%, watercress 0.85%, cauliflower 1.51%, yam 1.56%, and tomato 1.00%. The Aw values were between 0.988 and 0.999, and so it indicates that the preparations can therefore be used in enteral diets, but they should be consumed soon after preparation to assure microbiological safety.Enteral diets containing conventional foods are used to reduce costs and obtain individualization. However, more studies are required to improve their dietary fibre content, the nutritive value, and reliability. This study proposed to study the dietary fibres of different vegetables and spices such as pumpkin, watercress, powdered cinnamon, cauliflower, yam, and tomato for use in enteral nutrition or in oral nutritional supplements. These foods were chosen since they contain dietary fibres and other elements considered to be functional (isothiocyanate, indoles, lycopene, carotene, and chlorophyll). They were prepared in water solution and added to a homemade enteral formula. The soluble and insoluble fibres, proximate composition, and water activity (Aw) were determined. The foods were added to the homemade enteral formula in the proportion of 100 g/2000 kcal/2 L and in the proportion of 150 g/2000 kcal/2 L to the water. The largest amount of dietary fibre (wet basis) was found in the cinnamon (50.11%). The other foods results were: pumpkin, 1.76%, watercress 0.85%, cauliflower 1.51%, yam 1.56%, and tomato 1.00%. The Aw values were between 0.988 and 0.999, and so it indicates that the preparations can therefore be used in enteral diets, but they should be consumed soon after preparation to assure microbiological safety.

Fibras solúveis e insolúveis de verduras, tubérculos e canela para uso em nutrição clínica

Enteral diets containing conventional foods are used to reduce costs and obtain individualization. However, more studies are required to improve their dietary fibre content, the nutritive value, and reliability. This study proposed to study the dietary fibres of different vegetables and spices such as pumpkin, watercress, powdered cinnamon, cauliflower, yam, and tomato for use in enteral nutrition or in oral nutritional supplements. These foods were chosen since they contain dietary fibres and other elements considered to be functional (isothiocyanate, indoles, lycopene, carotene, and chlorophyll). They were prepared in water solution and added to a homemade enteral formula. The soluble and insoluble fibres, proximate composition, and water activity (Aw) were determined. The foods were added to the homemade enteral formula in the proportion of 100 g/2000 kcal/2 L and in the proportion of 150 g/2000 kcal/2 L to the water. The largest amount of dietary fibre (wet basis) was found in the cinnamon (50.11%). The other foods results were: pumpkin, 1.76%, watercress 0.85%, cauliflower 1.51%, yam 1.56%, and tomato 1.00%. The Aw values were between 0.988 and 0.999, and so it indicates that the preparations can therefore be used in enteral diets, but they should be consumed soon after preparation to assure microbiological safety.Enteral diets containing conventional foods are used to reduce costs and obtain individualization. However, more studies are required to improve their dietary fibre content, the nutritive value, and reliability. This study proposed to study the dietary fibres of different vegetables and spices such as pumpkin, watercress, powdered cinnamon, cauliflower, yam, and tomato for use in enteral nutrition or in oral nutritional supplements. These foods were chosen since they contain dietary fibres and other elements considered to be functional (isothiocyanate, indoles, lycopene, carotene, and chlorophyll). They were prepared in water solution and added to a homemade enteral formula. The soluble and insoluble fibres, proximate composition, and water activity (Aw) were determined. The foods were added to the homemade enteral formula in the proportion of 100 g/2000 kcal/2 L and in the proportion of 150 g/2000 kcal/2 L to the water. The largest amount of dietary fibre (wet basis) was found in the cinnamon (50.11%). The other foods results were: pumpkin, 1.76%, watercress 0.85%, cauliflower 1.51%, yam 1.56%, and tomato 1.00%. The Aw values were between 0.988 and 0.999, and so it indicates that the preparations can therefore be used in enteral diets, but they should be consumed soon after preparation to assure microbiological safety.

Estudo de fibras alimentares em frutas e hortaliças para uso em nutrição enteral ou oral

Dietas enterais com alimentos convencionais sao usadas em nutricao domiciliar para fornecer macronutrientes, obter dietas individualizadas e de menor custo. O objetivo deste trabalho foi estudar frutas e hortalicas (alface, berinjela, cenoura, chicoria, goiaba e tamarindo) como fontes de fibras alimentares soluveis e insoluveis para serem usadas em nutricao enteral ou suplemento nutricional oral. As hortalicas e frutas foram adicionadas a uma formulacao enteral domiciliar e tambem preparadas em solucao com agua. Foram determinadas a composicao centesimal, as fibras soluveis e insoluveis dos alimentos, a atividade de agua e o pH das formulacoes. Foram realizados testes de gotejamento das formulacoes com os alimentos experimentais. A melhor proporcao de alimento/dieta enteral domiciliar foi de 100 g/2 L para dieta enteral e de 150 g/2 L para suplemento nutricional oral (ingestao por boca). As quantidades de cada alimento adicionadas a formulacao enteral equivalem a duas porcoes (100 g) diarias de cada alimento para 2 L e 2000 kcal. A maior contribuicao para aumentar a quantidade de fibras foi da goiaba e a menor, da berinjela. Os valores de atividade de agua ficaram entre 0,95 e 1,00, indicando que as dietas sao susceptiveis a contaminacao microbiana. Nessas condicoes, devem ser consumidas imediatamente apos o preparo.Recebido para publicacao em 22/10/2007 Aceito para publicacao em 30/11/2009 (002946) 1 Nucleo de Estudos e Pesquisas em Alimentacao – NEPA, Universidade Estadual de Campinas – UNICAMP, Rua Albert Einstein, 291, CEP 13083-852, Campinas SP, Brasil, E-mails: edmarau@unicamp.br; hilary@mpc.com.br *A quem a correspondencia deve ser enviada Estudo de fibras alimentares em frutas e hortalicas para uso em nutricao enteral ou oral

Study of dietary fibre in fruits and vegetables for use in oral or enteral diets

Dietas enterais com alimentos convencionais sao usadas em nutricao domiciliar para fornecer macronutrientes, obter dietas individualizadas e de menor custo. O objetivo deste trabalho foi estudar frutas e hortalicas (alface, berinjela, cenoura, chicoria, goiaba e tamarindo) como fontes de fibras alimentares soluveis e insoluveis para serem usadas em nutricao enteral ou suplemento nutricional oral. As hortalicas e frutas foram adicionadas a uma formulacao enteral domiciliar e tambem preparadas em solucao com agua. Foram determinadas a composicao centesimal, as fibras soluveis e insoluveis dos alimentos, a atividade de agua e o pH das formulacoes. Foram realizados testes de gotejamento das formulacoes com os alimentos experimentais. A melhor proporcao de alimento/dieta enteral domiciliar foi de 100 g/2 L para dieta enteral e de 150 g/2 L para suplemento nutricional oral (ingestao por boca). As quantidades de cada alimento adicionadas a formulacao enteral equivalem a duas porcoes (100 g) diarias de cada alimento para 2 L e 2000 kcal. A maior contribuicao para aumentar a quantidade de fibras foi da goiaba e a menor, da berinjela. Os valores de atividade de agua ficaram entre 0,95 e 1,00, indicando que as dietas sao susceptiveis a contaminacao microbiana. Nessas condicoes, devem ser consumidas imediatamente apos o preparo.Recebido para publicacao em 22/10/2007 Aceito para publicacao em 30/11/2009 (002946) 1 Nucleo de Estudos e Pesquisas em Alimentacao – NEPA, Universidade Estadual de Campinas – UNICAMP, Rua Albert Einstein, 291, CEP 13083-852, Campinas SP, Brasil, E-mails: edmarau@unicamp.br; hilary@mpc.com.br *A quem a correspondencia deve ser enviada Estudo de fibras alimentares em frutas e hortalicas para uso em nutricao enteral ou oral