Analysis of Enteral Nutrition Inspection Routes applied in a | 75868


Analysis of Enteral Nutrition Inspection Routes applied in a public hospital in Southern Brazil

Author(s): Passos, Luciana Dieguez Ferreira; De Mello, Jozi Fagundes; Pacheco, Denise Oliveira; Schumacher, Bianca de Oliveira; Helbig, Elizabete

Introduction: The purpose of enteral nutrition via the enteral diet is to provide essential nutrients to maintain the physical and, in situations where oral feeding is not possible. Places of collective use, such as hospitals, have increased the risks of food contamination when sanitation is inadequate. The inspection activities in Enteral Nutrition in these locations contributes to the quality of nutritional care and rehabilitation of patients.

Goals: Assess the adequacy of Good Practices in Enteral Nutrition and the occurrence of microbiological contamination in the production and administration of enteral diet.

Methods: The hospital was evaluated for compliance with Good Practices Preparation and Management Enteral Nutrition. The storage conditions were evaluated, manipulation and distribution through microbiological analyzes and measurements of time and temperature of enteral diet. It analyzed the potability of water used for hydration of patients in Enteral Nutrition.

Results: The legal compliance as the Good Practices Preparation and Administration in Enteral Nutrition was 59.5% and 43.2%, respectively. The enteral diet revealed mesophilic counts, molds and yeasts above the permitted by legislation. The average values of time and temperature during distribution diets were above the established parameters. Water samples met safe for human cosumption.

Discussion: The enteral diet may have suffered hygienic and sanitary failures during its industrial manufacturing, hospital storage, through utensils and contaminated environment or during the handling process. Measurements of temperature showed that the protocols of the Nutrition Service and the applicable law are not followed. The time between the handling and administration of the diet should be established and controlled, in order to maintain the nutritional properties and microbiological safety of food, and compliance with the timing of clinical practices. The potability of water demonstrates the quality of service and prevents the occurrence or worsening of diseases, especially those related to gastrointestinal disorders.

Conclusions: It requires the adequacy of Nutrition Services and Nursing legislation for Enteral Nutrition.

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics