在患有缺食症的患者中比较同质化即时餐和传统纯制食品:试点研究
Samir Giuseppe Sukkar1, Giulia Lorenzoni2, Alice Carraro1
1Dietetics and Clinical Nutrition Unit, Ospedale Policlinico "San Martino" IRCCS, 16132 Genova, Italy.
Journal of clinical medicine
|June 19, 2024
概括
对于失消症患者的均质化制剂 (IP) 的消费和满意度比纯制食品 (PF) 高. 满意的饮食是改善情绪,动机和饮食坚持困难吞的人的关键.
科学领域:
- 老年学是指老年学的学科.
- 营养科学 营养科学
- 临床营养学 临床营养学
背景情况:
- 患有失消症的机构人员面临着严重的营养不良风险.
- 质地修改的饮食对于在长期护理中控制食欲障碍至关重要.
- 评估替代性食品制备对于患者的福祉至关重要.
研究的目的:
- 为了比较传统纯制食品 (PF) 与同质化制剂 (IP) 的疗效,在患有食障碍的住院患者中.
- 评估在食用质地修改饮食的患者的营养和满意度结果.
- 确定改善患者生活质量的饮食干预措施.
主要方法:
- 追溯试点研究,涉及30名住院患者,中度重度的消化障碍和复杂残疾.
- 患者被分为两组:PF和IP.
- 人类测量和生物化学参数在基线和2个月和4个月后期被评估.
主要成果:
- 在PF和IP组之间没有观察到人类学或生物化学参数的显著差异.
- 与PF组相比,IP组的饮食消费显著增加.
- 通过修改的切诺夫度表来评估患者满意度,在IP组显著更高.
结论:
- 同质化制剂 (IPs) 提供了一个有前途的替代方案,以传统的纯净食品 (PF) 对于功能障碍患者.
- 改善饮食满意度与改善患者情绪,饮食动机和饮食坚持有关.
- 侧重于口感和满意度的饮食干预措施可以积极影响患有失症的个体的整体健康.
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