Consumo e hábitos alimentares de pacientes em hemodiálise crônica do Hospital das Clínicas de Goiânia-Go
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Data
2010-03-02
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Universidade Federal de Goiás
Resumo
Introduction: the knowledge of food intake and consumption habits of hemodialysis patients is essential to conduct nutritional guidance, promotion and maintenance of an adequate nutritional status. Objective: to search the
consumption and eating habits of patients on chronic hemodialysis. Methodology: prospective cohort study conducted at Clinical Hospital, Federal University of Goiás, with 30 patients over 18 years old on chronic hemodialysis.
Individuals were followed for one year, which have been carry out four 24-hour recalls, 8 food records and one food frequency intake questionnaire. Results: Group mean of 43.6 ± 14.3 years of age, 5.4 ± 3.5 years of schooling and per
capita income Reais R$ 273.7 ± 172.6. There was significant difference in consumption between the days on dialysis and without dialysis. Mean consumption on dialysis day s was 1723.2 ± 351.9 kcal/day, 30.3 ± 8.8 kcal/kg, 1.2 ± 0.3 g/protein/kg, 49.2 ± 4.1% carbohydrate, 34.4 ± 3.7% lipid; 357.4 ± 123.6 mg calcium, 5.9 ± 1.3 mg iron, 688.2 ± 146.7 mg phosphorus and 1421.3 ± 286.0 mg potassium. In the days without dialysis mean consumption was 1469.4 ± 382.4 kcal/day, 25.5 ± 8.0 kcal/kg, 0.9 ± 0.2 g/protein/kg, 46.6 ± 5,5% carbohydrate, 38.9 ± 4.2% lipid; 213.2 ± 99.8 mg calcium, 6.6 ± 9.9 mg iron, 524.5 ± 175.7 mg phosphorus and 1135.6 ± 372.2 mg potassium. Over the weekend consumption, mean consumption did not change significantly through the day without hemodialysis and was lower for all nutrients except for total fat, compared to the days of dialysis. Approximately 63% of patients reported increased of appetite and made more meals on hemodialysis days. The late
night snack and collation were the meals frequently omitted. The habit of eating between meals was observed in 73.3% of patients and 40% of the patients repeated food used at lunch on the menu at dinner time. The foods most commonly consumed were milk, beans, cooked meat, rice, French bread,
spaghetti, pudding, banana, lettuce, tomato, margarine and soybean oil. Conclusion: the average consumption of calories and most nutrients was at odds with the recommendations of the National Kidney Foundation for patients on hemodialysis, difference in consumption between days with and without
hemodialysis was observed. The provision of meals by the institution and the increased of appetite on hemodialysis days were identified as possible factors related to biggest consumption observed in these days. Patients reported eating
less suitable for the promotion and maintenance of a satisfactory nutritional status, indicating the need for a work entitled continued 'food education in the hemodialysis unit.
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VAZ, Inaiana Marques Filizola. Consumption and dietary patterns of chronic hemodialysis patients from University Hospital of Goiânia-Go. 2010. 116 f. Dissertação (Mestrado em Ciências da Saúde - Medicina) - Universidade Federal de Goiás, Goiânia, 2010.