Proposta de um cardápio para dieta geral oral de uma unidade de alimentação e nutrição de um hospital universitário

• Ano de defesa: 2018
• Autor(a) principal: Martins, Flaviana Pereira de Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Ciências da Saúde
• Palavras-chave em Português: Ciências médicas; Hospitais universitários; Nutrição; Cardápios; Dieta Geral Oral; Ficha Técnica de Preparação; Grupos Alimentares; Unidade de Alimentação e Nutrição Hospitalar; Menu; General Oral Diet; Data Sheets Plates meals; Food Groups; Hospital Food and Nutrition Unity; University Hospital; CNPQ::CIENCIAS DA SAUDE
• Link de acesso: https://repositorio.ufu.br/handle/123456789/24725; http://dx.doi.org/10.14393/ufu.di.2019.1229

Introduction: A Food and Nutrition Unit (FNU) must be established in accordance with the supply of nutritionally balanced meals, and in a way that will contribute to the preservation/recovery of the nutritional state of hospitalized patients. Objectives: Propose a menu for the General Oral Diet (GOD) of a hospital FNU, following the recommendations of the Dietary Guidelines for the Brazilian population (DGB) with elaborations of Data Sheets Plates (DSP) meals and adaptation of the food groups and the energy distribution among the macronutrients of the preparations. Methodology: The study is a proposal of intervention, with quantitative/qualitative approach to the food of the GOD, and it was carried out in the FNU of Hospital de Clínicas de Uberlândia, Federal University of Uberlandia, between January 2015 and November 2017. The analysis of the current menu and the adaptations in the proposed menu were performed in accordance with the proposed recommendations for healthy people in the DGB. The elaboration of the proposed menu for the GOD was carried out after the analysis of the current menu, regarding: i) quantity/distribution of energy of macronutrients/day and meal; ii) preparations/food supplied in the various meals; iii) timetable of distribution of the meals; iv) food groups. Composition tables were used for the calculation of the Total Energetic Value (TEV) and the percentage of energetic distribution of the macronutrients of the preparations of the GOD. The number of portions for each food group was determined by the weight of the preparations corresponding to a food portion as established by the DGB. DSP were elaborated for each food preparation, with presentation of the per capita values and theoretical cooking factor. Results: In the proposed menu for the GOD, three snacks (breakfast, afternoon snack and supper) and two meals (lunch, dinner) were established per day. The proposed menu is rotative, with the duration of 28 days. Each meal is composed of a main course, garnish, base dish and salad. For snacks, bread/cookies, milk, coffee/tea, and fruits are provided. The proposed menu presents an average TEV of 1.938.57±47.96 kcal/day, distributed between proteins (14.64%), carbohydrates (61.72%) and lipids (23.64%). In the analysis of distribution of energy of the TEV, on the different days of the proposed menu, we have identified a possibility of variable acceptance for breakfast (11.48%-17.81%), lunch (26.90%-33.48%), afternoon snack (11.25%- 14.58%), dinner (22.90%-28.51%), and supper (15.28%-17.81%). The proposed number of portions for the different food groups/day follows the recommendations for the groups of cereals/tubercles/roots/derivatives (5.76±0.59); beans (1.01±0.05); fruits/natural fruit juices (3.03±0.06); vegetable/greens (3.06±0.29); meats/eggs (1.02±0.07); oils/fats/oleaginous seeds (1.10±0.00); milk/derivatives (3.30±0.26) and sugars/sweets (1.08±0.01). Were elaborated 117 DSP. Conclusions: The proposed meal for the GOD of a hospital FNU, with standardization of food preparations and elaboration of the DSP, presents adaptations of the food groups and energy A bstract │ distribution between the macronutrients for all of the days of the menu. The proposed menu, in accordance with the DGB, presents potential for reduction of the frequency of nutritional deficiencies between hospitalized patients.