COMPARISON OF MAASTRICHT INDEX BETWEEN ICU ADMITTED PATIENTS RECEIVING A STANDARD ENTERAL FEEDING PRODUCT OR KITCHEN MADE ENTERAL FEEDING IN A TEACHING HOSPITAL OF IRAN

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ABBASINAZARI MOHAMMAD; FARIBORZ FARSAD BAHRAM; ALAVI SEYED MOSTAFA; BAKHSHANDEH HOOMAN; KHARAZMKIA ALI; ARIAEINEJAD PEGAH

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Journal: JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES Year:2011 | Volume:24 | Issue:81 Page(s): 53-60

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Title

COMPARISON OF MAASTRICHT INDEX BETWEEN ICU ADMITTED PATIENTS RECEIVING A STANDARD ENTERAL FEEDING PRODUCT OR KITCHEN MADE ENTERAL FEEDING IN A TEACHING HOSPITAL OF IRAN

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Keywords

MAASTRICHT INDEX

ENTERAL FEEDING

CLINICAL NUTRITION

ICU

Abstract

Background and purpose: MAASTRICHT INDEX is an international parameter for assessment of nutritional status in hospitalized patients. This study was designed to compare MAASTRICHT INDEX between patients who received a standard ENTERAL FEEDING product and kitchen made nutrition in intensive care units (ICU) of a teaching hospital.Materials and methods: In a Randomized Clinical trial, 60 patients undergoing ENTERAL FEEDING were divided in two groups. They randomly received either FersubinÒ (a standard ENTERAL FEEDING available in Iran) or kitchen made nutrition (routine nutrition delivery in most hospitals of Iran). In both groups nasogastric tubes were used for delivery of nutrients. Assessments of patients on the basis of MAASTRICHT INDEX were done at baseline, third and tenth days after beginning ENTERAL FEEDING.Results: Fifty five patients completed the study. Results showed that there was not any significant difference in MAASTRICHT INDEX between groups at the baseline (before starting ENTERAL FEEDING) (P=0.5), whereas there are significant difference between the two groups in the third and tenth days of observation (P<0.05 for both times).Conclusion: Results of this study suggested that patients under standard ENTERAL FEEDING nutrition are probably better nourished than patients that received conventional ENTERAL FEEDING with kitchen made products.

Cites

EVALUATION OF NUTRITIONAL STATUS IN PATIENTS FED ENTERAL NUTRITION SOLUTIONS (COMMERCIAL AND NON-COMMERCIAL) AND COMPARISON OF NUTRIENT CONTENTS IN THESE SOLUTIONS

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APA: Copy

ABBASINAZARI, MOHAMMAD, FARIBORZ FARSAD, BAHRAM, ALAVI, SEYED MOSTAFA, BAKHSHANDEH, HOOMAN, KHARAZMKIA, ALI, & ARIAEINEJAD, PEGAH. (2011). COMPARISON OF MAASTRICHT INDEX BETWEEN ICU ADMITTED PATIENTS RECEIVING A STANDARD ENTERAL FEEDING PRODUCT OR KITCHEN MADE ENTERAL FEEDING IN A TEACHING HOSPITAL OF IRAN. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, 24(81), 53-60. SID. https://sid.ir/paper/566821/en

Vancouver: Copy

ABBASINAZARI MOHAMMAD, FARIBORZ FARSAD BAHRAM, ALAVI SEYED MOSTAFA, BAKHSHANDEH HOOMAN, KHARAZMKIA ALI, ARIAEINEJAD PEGAH. COMPARISON OF MAASTRICHT INDEX BETWEEN ICU ADMITTED PATIENTS RECEIVING A STANDARD ENTERAL FEEDING PRODUCT OR KITCHEN MADE ENTERAL FEEDING IN A TEACHING HOSPITAL OF IRAN. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2011;24(81):53-60. Available from: https://sid.ir/paper/566821/en

IEEE: Copy

MOHAMMAD ABBASINAZARI, BAHRAM FARIBORZ FARSAD, SEYED MOSTAFA ALAVI, HOOMAN BAKHSHANDEH, ALI KHARAZMKIA, and PEGAH ARIAEINEJAD, “COMPARISON OF MAASTRICHT INDEX BETWEEN ICU ADMITTED PATIENTS RECEIVING A STANDARD ENTERAL FEEDING PRODUCT OR KITCHEN MADE ENTERAL FEEDING IN A TEACHING HOSPITAL OF IRAN,” JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, vol. 24, no. 81, pp. 53–60, 2011, [Online]. Available: https://sid.ir/paper/566821/en

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