P130 - INNOVATION BETWEEN HOSPITAL GASTRONOMY AND ORAL NUTRITIONAL THERAPY

P130

INNOVATION BETWEEN HOSPITAL GASTRONOMY AND ORAL NUTRITIONAL THERAPY

D. Bottairid^1,*, D. M. Rezende¹, M. L. D. O. Salgado¹, S. M. F. Piovacari¹, G. F. C. G. Santos¹

¹Nutrition, Hospital Israelita Albert Einstein, Sao Paulo, Brazil

Rationale: Development of protein preparations to increase protein intake in elderly patients with consistency modification diet.

Methods: Six sugar-free,protein-enriched,sugar-free,puréed-consistency preparations were developed for elderly patients hospitalized,who were prescribed a puréed diet (PD) and soft and bite-sized diet(SBSD).These preparations were designed to be included in the afternoon meal.The recipes were based on regional preferences of the Brazilian population.The protein module used was based on calcium caseinate and whey protein, with a vanilla flavor, lactose-free, and providing per 100g:413kcal,48gcarbohydrates,26gprotein, and 9.5gfats.Stevia, a culinary sweetener, was used to sweeten the preparations.After development, a taste evaluation was conducted with a team of nutritionists, and a consistency assessment was carried out by a team of speech therapists.Once approved, the nutritional table was calculated, detailing the calorie, protein, carbohydrate, and lipid content of each preparation.

Results: Four preparations were classified as hypoglycemic, hypercaloric, and hyperlipidic; one was classified as normoglycemic, normolipidic, and hypolipidic; and one was hyperglycemic, normoproteic, and normolipidic.All preparations were approved regarding consistency, composition, and texture by the technical teams. Currently, the SBSD afternoon meal provides 5g protein daily, while the PD snack provides 5.8g protein. With the introduction of the newly developed preparations, protein content would increase by 90% and 77%, respectively.

Conclusion: The hospitalized elderly population is increasing, and their clinical outcomes are often unfavorable due to disease progression. Hospital gastronomy gains visibility when it extends beyond the kitchen, demonstrating innovation through culinary techniques that enhance food presentation and acceptance among this population. We hope these strategies can soon be implemented in our service.

Disclosure of Interest: None declared