TY - JOUR
T1 - Reformulation of the total liquid diet increases the acceptability of the food by hospitalized patients
AU - Villamil Parra, Ruby Alejandra
AU - Rueda Gomez, Alba Lucia
AU - Guzmán, Maria Paula
PY - 2020/11/14
Y1 - 2020/11/14
N2 - Health improvement of the hospitalized patient is largely conditioned by the food supplied, which must meet the nutritional
requirements. However, it has been reported that modified texture diets, especially total liquid diet (TLD), have low
acceptance due to their sensory attributes, which leads to a low intake that affects health recovery and prolongs the hospital
stay. The aim of this study was to reformulate the TLD provided by the food service of a hospital institution, with a focus on
nutritional and sensory quality. The intake of 33 patients with TLD indication was evaluated, then, 10 menus of TLD were
reformulated and the acceptance of 26 patients with TLD prescription was analyzed. It was found that patients with TLD
indication ate 50% of the diet supplied by the hospital due to low sensory acceptance. The patients had adequate acceptance of
the reformulated TLD and whole of the patients refer that they would frequently eat the reformulated menus. In conclusion,
there is an improvement in acceptance of the TLD when it is reformulated with a nutritional and sensory quality approach.
AB - Health improvement of the hospitalized patient is largely conditioned by the food supplied, which must meet the nutritional
requirements. However, it has been reported that modified texture diets, especially total liquid diet (TLD), have low
acceptance due to their sensory attributes, which leads to a low intake that affects health recovery and prolongs the hospital
stay. The aim of this study was to reformulate the TLD provided by the food service of a hospital institution, with a focus on
nutritional and sensory quality. The intake of 33 patients with TLD indication was evaluated, then, 10 menus of TLD were
reformulated and the acceptance of 26 patients with TLD prescription was analyzed. It was found that patients with TLD
indication ate 50% of the diet supplied by the hospital due to low sensory acceptance. The patients had adequate acceptance of
the reformulated TLD and whole of the patients refer that they would frequently eat the reformulated menus. In conclusion,
there is an improvement in acceptance of the TLD when it is reformulated with a nutritional and sensory quality approach.
UR - https://www.foodsciencejournal.com/archives/2020/vol5/issue6/5-3-33
M3 - Article
SN - 2455-4898
VL - 5
SP - 58
EP - 66
JO - International Journal of Food Science and Nutrition
JF - International Journal of Food Science and Nutrition
IS - 6
ER -