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Avaliação sensorial de suplementos alimentares industrializados por pacientes hospitalizados

2018; Volume: 38; Issue: 2 Linguagem: Português

1989-208X

Luciana Varela Guerino, Ana Carolina Roos de Menezes Ferreira, Estela Iraci Rabito, Larissa Siviero,

Consumer Attitudes and Food Labeling

EnglishIntroduction: Despite the importance of oral nutritional supplements intake for maintaining and restoring nutritional status, supplements acceptability and taste preference may have great variation depending on the subject’s health condition. Objective: To evaluate oral nutritional supplements sensory perception by hospital inpatients receiving oral nutrition for a long period of time. Methods: Longitudinal prospective study, conducted with inpatients that stayed at a public hospital for a minimum of seven days, from June 2015 to February 2017. Data regarding weight, height, and body mass index were obtained directly from the dietitians, whereas age, care unit, and diagnosis were collected from medical records. A 9-point hedonic scale was used to evaluate organoleptic properties of the different nutritional supplements. The following sensory attributes were evaluated on the first and seventh day of supplement intake: taste, aftertaste, texture, smell, and visual aspects. Statistical tests were conducted using the variance analysis. This study was approved by the research ethics committee of the Clinics Hospital of the Federal University of Parana (Certificate of Ethical Appreciation: 41606615.0.0000.0096). Results: From the 240 inpatients assessed, only 68 were included in this study, as they received oral nutritional supplements during seven days or longer and were older than 18 years. From these, 52% were men, 66% were inpatients from the medical care unit, and 16.7% presented gastroenterology diagnosis. Supplements with different chemical compositions and flavors were offered in 14 different types. Overall, the patients’ perception regarding the supplements was good on both days, especially for the attributes taste and aftertaste (p=0.0005 and p=0.0003, respectively). Strawberry, vanilla, and chocolate were the flavors most prescribed. Considering the scores “extremely like” and “like very much”, strawberry was the flavor that received the highest scores (p=0.02). Hyperproteic supplements obtained lower scores compared to hypercaloric supplements (p=0.001). Conclusions: Inpatients attributed positive evaluations to the prescribed oral nutritional supplements during the sevenday intake. The strawberry flavor and hypercaloric supplements were better accepted than the others. portuguesIntroducao: Apesar da importância da ingestao de suplementos nutricionais orais para a manutencao ou recuperacao do estado nutricional, sua aceitabilidade e preferencia sao bastante variaveis dependendo das condicoes de cada individuo. Objetivo: Avaliar a percepcao sensorial dos suplementos nutricionais orais industrializados por pacientes hospitalizados recebendo alimentacao via oral por longo periodo. Metodos: Estudo prospectivo de carater longitudinal realizado de junho de 2015 a fevereiro de 2017, com pacientes internados em um hospital publico por no minimo sete dias. Foram coletadas informacoes sobre peso, altura e indice de massa corporal, idade, clinica de internacao e diagnostico dos pacientes. Para avaliar as caracteristicas organolepticas dos diferentes tipos de suplementos, foi utilizada escala hedonica padrao de nove pontos, avaliando-se os atributos: sabor, gosto residual, textura, odor e aparencia, no primeiro e setimo dias de consumo do suplemento pelo paciente. A avaliacao estatistica foi realizada pela Analise de Variância. Este trabalho foi aprovado pelo comite de etica em pesquisa do hospital. Resultados: Foram avaliados 240 pacientes, incluindo-se neste trabalho 68 destes que receberam suplementacao nutricional via oral durante sete dias ou mais, com idade superior a 18 anos. Eram do sexo masculino 52%, 66% estavam internados na clinica medica e 17,6% apresentaram diagnosticos gastroenterologicos. Foram ofertados 14 tipos de suplementos, com diferentes composicoes quimicas e sabores. No geral, a percepcao dos suplementos foi satisfatoria em ambos os dias, especialmente para os atributos gosto e gosto residual (p=0,0005 e p=0,0003, respectivamente). Os sabores mais prescritos foram morango, baunilha e chocolate. Morango (p=0,02) foi o sabor que obteve maiores pontuacoes, considerando-se as pontuacoes “gosto extremamente” e “gosto muito”. Os suplementos de composicao hiperproteica obtiveram baixa aceitacao, contrastando com os suplementos hipercaloricos (p=0,001). Conclusoes: As avaliacoes dos suplementos prescritos foram positivas, ao longo de sete dias de internacao, obtendose melhores respostas por parte dos pacientes para o sabor morango e para os suplementos hipercaloricos.